BAGWANG TOPPED “PINAKBET”

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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.

BUTTER FRIED BACON WRAPPED SHRIMPS

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1 Butter Fried Bacon Wrapped Shrimps

BUTTER FRIED BACON WRAPPED SHRIMPS

(The simplicity of synthesizing meat, seafood and veggies into a prolific festive offering)
Couldn’t help but recall the evening of December 31, 2015.
I asked my vivacious and talented grandkids their wish for New Year’s Eve’s
simple year-breakthrough dish.
“I love bacon” my grandaughter Julles said.
“I go for shrimp” Andee butted in.
The tri-athlete Joax exclaimed, “Me…veggies”
The recipe-developer in me surfaced.
Stone-throw away is a supermart, so off we dashed.
Result is a simple and quick appetizer-side fare they enjoyed creating, frying and munching.
 

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Serves: 10
Cooking media: frying pan, tongs and lots of butter
Game plan: This is fun to make course. Engage the services of your kids and let them prep with you.

INGREDIENTS:
1 kilo shrimps: de-shelled, de-veined, head and tail cut off
½ kilo bacon: strips (any brand)
1 large carrot: ½ julienned for filling and ½ sliced roundly for garnish
1 large cucumber: ½ julienned for filling and ½ sliced roundly for garnish
10 grams ground black pepper
8 grams sea salt
OPTIONAL 3 grams MSG
1 bar butter
enough big toothpicks

PROCEDURES:

De-Shelled shrimpsSliced Veggies1. Start our rolling affair.

ROLLING

2. Tie up rolled veggies-shrimp with bacon and secure by toothpick as in below pic.

RAW Rolled Bacon Wrapped Shrimp

3. Over low heat, melt a slice of butter enough to cover pan.

4. Tossing, turning and rolling constantly (to prevent over browning) fry your masterpiece to desired done-ness.

2 Butter Fried Bacon Wrapped Shrimps25. Watch you kids’ smiles as they enjoy doing the recipe.

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-Way “Nilagang Baka”

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Tender Boiled Beef

“3-WAY NILAGANG BAKA”
(Veggies Laden Boiled Beef Flank Served 3 Ways)
Almost a photocopy of my October 4, 2014 post in the old blog format,
this “Nilagang Baka” is different though both utilized beef flank.
Allow me to re-state prologue of the previous post.
Flank and the immediately adjacent short plate are widely used
cuts of beef for commercial concerns.
Flesh (lean), which dominates the cut, is secondarily layered by cartilage
then thin soft fat before the skin.
Together with brisket, it is also usually processed into real cattle corned beef,
real burger patties and real franks-sausages.
I claimed real for majority of mentioned items processed in the country
are made from buffalo beef from India (similar to our carabao meat)
…which is why-it MUST be termed as CARA-BEEF.
Check this post to enlighten us on the kinds of beef.
Further, most of the “pares” & “beef mami” mistakenly known by many
as that coming from cattle beef flank, short plate or brisket
are actually derived from CARABAO
called “LOMO SA LOOB” (internal loin)
No worry. Nothing’s wrong except:
mis-conception, mis-representation by some merchants
and the darker brown color of lean than those of real cattle beef.
Fact is, I love them for they have higher protein content and a lot cheaper.
Ok now, the Camto we will be dealing with is from flank of cattle beef.
Rainy season here and this type of dish goes well with steaming rice,
“patis” (fish sauce) with or without crushed “labuyo” (bird’s eye chillies)
and, for me, a soda by the side.

Beef PartsBeef Internal Parts

(thanks wikihow, Wikipedia & Google)

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour 15 minutes

Serves: 8

Cooking media: big frying pan, deep casserole

Game plan: this is a different cooking approach. Be ready to rock.

 INGREDIENTS:

1 kilo camto or beef flank cut 1.5” to 2” thick and 2”-3” long
1 small white onion-sliced
3 grams salt
2 grams ground black pepper
1 small cabbage sliced

3 pieces peeled Japanese corn cut each into 3
2 bunches of “bok choy” (type of Chinese cabbage) root ends removed
3 pieces “saging na saba” (cardava banana or saba banana) peeled each cut to 3
2 pieces “camote” (sweet potato) each quartered

Raw Veggies

50 ml. palm or soya oil
10 ml. “patis”
OPTIONAL MSG…2 grams
Water

PROCEDURES:
1. Via casserole, in enough tap water to cover sliced meat, bring beef to boil until tender. When done scoop out tender beef set aside as well as the broth which will be utilized later.

Tender Boiled Beef

  1. Heat oil in pan. Add in onion. Sauté until translucent.
  2. Add in corn, banana, camote , salt, pepper and the OPTIONAL MSG. Toss and tumble well. Continue on until a bit brownish.

Sautéd Veggies

4. Transfer all into casserole with broth. Boil.

Boiling Veggies

5. When banana and camote are about 80% done, scoop them out and set aside. Continue boiling corn until desired tenderness is attained.

Boiled Saba Banana & Camote

6. When corn is done, add in boiled beef, banana and camote. Flavor up with patis and continue on for another 3 minutes.

7. When done, remove casserole from fire. Add in bok choy and cabbage. COVER casserole for 2 minutes-cooking both veggies in a crunchy-nutritious state.

8. Separate veggies and beef from soup. Serve 3 ways.

NILAGANG BAKA 3-Ways

 

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.

 

Chicken Breast and “Ampalaya” Salad

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Chicken Breast and

CHICKEN BREAST & “AMPALAYA” SALAD
(FRIED CHIX BREAST with BITTER GOURD/MELON in a GREAT SALAD )

Healthy “finger food tummy-pushed by red wine”
is at center stage again.
“Ampalaya” (bitter gourd/bitter melon) is great for those
who have high glucose bodily index.
Sans skin, breast presents the healthiest part of chicken.
Fry in olive oil, mix them altogether along with sliced apple, tomatoes,
carrot and cucumber. Drizzle with “your own healthy vinaigrette”.
What more is there to enjoy with friends?

 


chicken breast picture

CHICKEN BREAST & “AMPALAYA” SALAD

Prep time Cook time Total time
1 hour. 30 mins. 1 hour 30 mins.

Makes/Serves: 4
Cooking media: frying pan with cover, slotted ladle to scoop out fried chicken cubes, bowl for mixing veggies
Game Plan: Frying chicken, flesh so moist, results to splatters. Cover the pan.

Ingredients
  • MEAT:
  • Breast of medium chicken, fully cleaned, de-boned, de-skinned, cubed, seasoned with 5 grams salt .
  • 3 grams ground black pepper. Set aside.
  • VEGGIES:
  • 1 small “ampalaya” , thinly sliced, soaked in water with salt for 30 minutes then hand squeezed to drain out bitter juice. Set aside.
  • 1 medium tomato, sliced
  • 1 small apple, fully washed, skin intact for more colorful presentation, half sliced-half cubed
  • ½ cucumber, de-skinned, sliced
  • ½ carrot, de-skinned, sliced
  • VINAIGRETTE:
  • 50 grams mayo (any)
  • 20 grams mustard
  • 15 ml. EVOO (Extra Virgin Olive Oil)
  • 8 ml. cane vinegar
  • 2 grams brown sugar
  • 3 grams salt
  • 2 grams cracked black pepper
  • 100ml. EVOO (Extra Virgin Olive Oil) for frying

Instructions
  1. Heat oil and fry chicken cubes until light brown. Set aside.
  2. While frying, mix and tumble well all veggies in a bowl.
  3. Follow up by blending your vinaigrette to a sauce consistency.
  4. In your serving plate, pour in veggies, garnish them with fried chicken cubes by the side and drizzle with vinaigrette for a different salad 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.

3.3.3077

Fil-Mex Burrito

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burrito
FIL-MEX BURRITO
(FILIPINISM-INFUSED MEXICAN BURRITO)
Decades back, in a tiny Mex stall, when I had my first bite into this roll. Pieces of wood-fire grilled sirloin, re-fried pinto beans, lettuce, onion and tomatoes drizzled with cumin-rich mayo-vinegar sauce.
Great while watching vehicles traversed San Francisco bridge. Reminisced when my grandkids wanted to have some, along with Tacos, capping off their Sunday afternoon activities.
They did the ordering in this…never mind…
Beef ultra tough, over-“cuminized” and seemed like a 16million Scouville Heat Unit (SHU) sauce was dumped unto the burrito. As usual, my “innovative ego” was touched.
I promised them I will come up with kid-friendly-Filipinized version. What more could be infused unto burrito to make it pleasant for kids? They like not to hot stuff, bit sweet, tasteful and most of all…healthy.

 

Fil-Mex Burrito
 
Print
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • MEAT:
  • ½ chicken breast, deboned, cubed, seasoned with salt and pepper

  • BURRITO SAUCE:
  • 60 grams mayo (any)
  • 30 grams mustard
  • 20 ml. EVOO (Extra Virgin Olive Oil)
  • 10 ml. cane vinegar
  • 2 grams brown sugar
  • 3 grams salt
  • 2 grams ground black pepper
  • OPTIONAL 3 grams MSG

  • FRYING NEED:
  • 50 ml. EVOO (Extra Virgin Olive Oil)

  • VEGGIES:
  • 3 pieces ultra fresh lettuce (Romaine or iceberg or any you prefer)
  • 1 small tomato, cubed
  • ½ cucumber, peeled, cubed
  • ¼ white onion, cubed
  • ½ peeled carrot, cubed

  • FILLINGS TO COOK:
  • 1 small sweet potato (kamote which renders that sweet flavorful bite) cubed, boiled to desired doneness. Set aside.
  • 100 grams beans. Pinto beans are not readily available in my country that I utilized ordinary kidney beans. With plenty of tap water, pressure cook for 20 minutes (count starts when “sizzle” begins) drain and mash with potato masher to a paste consistency. Set aside.

  • WRAPPERS:
  • 3 pieces Tortilla wrappers (these are readily available in supermarkets)
  • 3 square or rectangular foil enough to cover entire Tortilla when rolled with fillings.

  • TOP GARNISH:
  • 100 grams grated cheddar cheese
  • 3 grams chili powder
  • 8 grams salt
  • 2 grams ground black pepper
Instructions
  1. Tossing constantly, fry in heated EVOO chicken cubed breast until light brown. Set aside.
  2. In a bowl, whisk together all ingredients of burrito sauce. Tumble and toss well. Set aside.
  3. Now all set. Get one Tortilla wrapper and put unto stove fire for 4-6 seconds each side. Ensure all parts are heated by carefully moving up-down-sideways.
  4. Lay unto foil and put lettuce in the middle .
  5. One by one each kind, let’s fill-beginning with a tablespoon of mashed beans scatter on top of lettuce. Continue with other filling ingredients and end with cubed chicken. Drizzle with sauce, sprinkle salt, pepper, chili powder and generously top with grated cheese.
  6. Roll Tortilla first to log form followed by foil to cover all parts. Fold to seal top and bottom of foil.
  7. DONE. Ready. Tear one side to open burrito for our first bite.
  8. Smile. Enjoy.
  9. I paired mine with red wine.
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.