ULTRA HEALTHY STEAMED CLAMS

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Clams w:tfc

ULTRA HEALTHY STEAMED CLAMS
(STEAMED JAPANESE LITTLENECK CLAMS-SOUP ON THE SIDE)
Behold a different way of preparing this nutritious seafood.
Instead of the usual sautéing into onion & ginger ending in
seasoned broth, a healthier cooking method is hereby issued.
Prep time:      30 mins.
Cook time:     15 mins.
Total time:      45 minutes
Serves:   4
Cooking media:  steamer
Special instructions/notes:  Great cooking prep for any bi-valves. For oysters, 3 to 5-minute steaming is enough.
INGREDIENTS:
1 kilo cleaned medium-sized clams. Soak in tap water inside ref for 1 hour to breath and spit out sea grimes and sand.
Any clam that has open valves during soaking process MUST be discarded.
SAUTEING & STEAMING MIX:
20 ml. palm or soya oil
5 cloves crushed garlic-chopped finely
1 medium sliced red or white onion
30 ml. ginger juice
2 grams salt
2 grams white pepper powder
1 small bunch “malunggay leaves” (moringa oleifera leaves)
400 ml. tap water
PROCEDURES:
1.    Heat oil using the steamer cooking vat (the bottom part).
2.    Brown garlic and sliced onion. Add in ginger juice, salt and pepper. Toss and tumble.
3.    Pour in water and bring to boil. Once boiling starts, add in “malunggay leaves”, arrange clams unto top slotted pan
and steam for 10 minutes or once valves open-up continue steaming for another 30 seconds. DONE.
4.    Arrange, pour in little broth unto open valves, garnish and serve.
Steamer broth MUST be in separate soup bowl by the side.
5.    Be proud of your innovation which goes well as “pica-pica” (finger food) with white wine.

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.

Stuffed Creamed Squid

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STUFFED CREAMED SQUID
(SEASONED GROUND PORK STUFFED SQUID)
After being downed for more than a week by a very malicious virus, am back.
The favorite of my family each time there’s an occasion to celebrate.
Its sauce is great steamed rice topping that in itself is already a dish.
Prep time:         30 mins.
Cook time:        25 mins.
Total time:           55 minutes
Serves:       4-6
Cooking media:  Frying pan
Special instructions/notes:   To prevent separation, extra care in sautéing toothpick-attached head-on squid.
INGREDIENTS:
½ kilo cleaned medium-sized squid. Ink discarded and de-skinned to give that
creamy white finish.
STUFFING MIX:
¼ kilo ground pork
2 stalks of celery, chopped finely
3 grams salt
2 grams ground black pepper
30 ml. oyster sauce
enough toothpicks
SAUTEING MIX:
5 cloves crushed garlic
3 pieces medium sliced tomatoes
1 medium sliced red or white onion
50 ml. palm or soya oil
100 ml. full cream milk
PROCEDURES:
1.    From the sautéing mix, scatter into ground pork your salt, black pepper, oyster sauce & celery slices. Tumble & toss well to disseminate flavor.
2.    Summon squid, remove head and stuff enough seasoned ground pork inside, put back head and secure with toothpick. Continue through with the others.
3.    Heat oil in suitable pan. Saute garlic, onion & tomatoes.
4.    With extra care, add on one-by-one stuffed squids. Include leftover ground meat shaped into balls. Toss lightly at times. Continue sautéing until stuffing inside hardens a bit. This will be about 2-3 minutes.
5.    Slowly pour in milk. Tumble carefully. Bring to boil. When boiling starts commence timing the dish. It will be done in 15 minutes.
6.    Serve your new creation.
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 Maya-Maya

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STEAMED MAYA-MAYA
(LEMON & GINGER JUICE MASSAGED STEAMED RED SNAPPER)
Again, for you busy bodies, blue-collared on weekdays,
housewives (or house-bands) on weekends…this simplest, no-sweat quick prep,
health-focused Thai-bent fish dish is herein dedicated.
INGREDIENTS:
1 fully cleaned medium “Maya-Maya” slitted on each side
to enable massage-marinade to penetrate flesh.
MASSAGE MARINADE:
20 ml. Thailand’s fish sauce (any brand)
10 ml. calamansi or lemon juice
8 ml. ginger juice
2 grams ground black pepper
3 grams white sugar
OPTIONAL 2 grams MSG
GARNISH:
1 big bunch of  “dahon ng mustasa” (mustard leaves) joint end cut
3 pcs. tomatoes sliced (see pic)
3 pcs. “sili labuyo” (bird’s eye chilies)
3 pcs. “sili pansigang” (finger chilies or banana pepper)
1 medium sliced white onion
PROCEDURES:
1.    Blend and whisk massage-marinade ingredients in a bowl.
2.    Scoop via teaspoon and pour on all sides of fish with one hand,
especially inside the slits and head,
while the other hand scatters, rubs and massages along its flesh a bit. Set aside.
3.    In suitable steamer, fill underneath water vat with enough tap water.
Bring to boil.
4.    Brush with enough palm or soya oil the top slotted-container of the steamer
to prevent fish sticking to it when cooking.
5.    Once boiling, steam fish 3 minutes on each side.
6.    Remove fish. Set aside.
7.    Line up mustard leaves on slotted top container and lay fish again.
Garnish with tomatoes, labuyo, sili pansigang and onion.
Cover and simmer for another 1 minute.
8. Done. Serve on same slotted steamer with calamansi-soy sauce as dip.

Garlic Soyed Pork & Fried Tofu.

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GARLIC-SOYED-PORK-Topped-With-Honey-Glazed-Ceamy-Tofu
GARLIC SOYED PORK & FRIED TOFU
(HONEY-WINE MARINATED FRIED TOFU & GARLIC INFUSED PORK BELLY)
My normal and usual first action upon entering a Filipino food site
is to order my all time favorite
TOKWA’T BABOY
(boiled pork head/earflaps & fried tofu in garlic-vinegar-soy sauce dip)
This appetizer/side dish gives me the hint as to the profile and taste-roundedness
of the total food-offers the outlet serves.
You guys will note whether you are eating a Tofu fried in rancid oil,
(what is RANCID? check here)
as well as definitely notice if the eardrums, flaps or pork mask used
is pre-boiled & kept frozen for days. (weeks, months)
Lastly, the blend of gar-vin-soy dip spells the “professionalism”
of the one who mixes it, whether done blindfoldedly or with needed
chrono order of ingredients’ mix.
If it fumbles in a relatively simple “initial-come on”
of this sort…then, for me, the total line up will sum up to
A NO-NO & NEVER AGAIN.
Proven for so many times. A case in point worth mentioning is this classy
Filipino dine-in at elite BGC. (Bonifacio Global City)
Wanna know? Check my write-up on this (one of the condemnations)
Anyway, let them indulge in bloopers.
Yours is differently tasty.
INGREDIENTS:
MEAT:
1/4 kilo liempo (pork belly) thinly sliced bite size
LIEMPO RUB & FRYING BLEND:
50 ml. palm or soya oil
10 cloves crushed garlic finely chopped
10 grams fine salt
3 grams ground black pepper
4 grams brown sugar
OPTIONAL 2 grams MSG
TOFU MARINADE & FRYING MIX:
leftover frying oil of liempo
additional palm or soya oil if need be
1 slab Tofu squarely cut to bite pieces
100 ml. any red wine
50 grams honey
2 grams fine salt
2 grams brown sugar
PROCEDURES:
1.    In a bowl blend and whisk well salt, sugar, black pepper
and the optional MSG.
2.    Rub unto thinly sliced liempo. Massage a bit to let flavor be absorbed by meat. Let stand for an hour.
3.    Heat 50 ml. oil, pour in chopped garlic and toss for 10 seconds.
Add in rubbed liempo and fry to desired done-ness. Scoop out. Set aside.
4.    Blend honey, red wine, salt and sugar. Heat a bit until solids dissolve.
Remove from fire.
5.    Into this blend, pour in tofu pieces and marinate for 1 hour.
6.    Re-heat leftover oil of liempo that still has the garlic pieces on it
and fry your tofu to your desired state.
7.    Dress it up and serve. It’s complete.
8.    Should you wish to have a dip…30 ml. soy sauce with
3 ml. calamansi or lemon juice will be perfect.
No need for vinegar. Wine in tofu did the job.

Pata Tim (Stewed Chinese Flavored Pig’s Front Hock Processed The Western Way)

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PATA TIM
(CHINESE-FLAVORED STEWED PIG’S FRONT HOCK
PROCESSED THE WESTERN WAY)
Of Chinese origin,
PATA TIM
has been modified into various presentation,
ingredients’ mix and cooking style.
I grew up in a family where one of its variations…
“Paksiw Na Pata”
(Filipinos’ vinegar based stewed hock)
was served once a month.
Succeeding recipe will NOT make use of
“bulaklak ng saging” (banana blossom)
but just carrots & shiitake mushroom that Westerners love.
This recipe has been adopted by many friends-cooks,
adding little tweaks, for their signature secrets.Pangs (my spouse) and I labored on these 2 dishes:
a different “PATA TIM’ & the technologically innovated
U.S. BEEF MECHADO, (for next posting)
nights before, to serve to our kids and grandkids
out on weekend of June 28 & 29 to Subic Bay,
Olongapo City, Phils. for their 5i50 triathlon
In mind, well prepared offerings over steamed rice
will surely perk their stamina up
in time for next day’s arduous match.
Try.
Your family will love this
“DIFFERENT PATA TIM”

 

tawilis picture

PATA TIM
(CHINESE-FLAVORED STEWED PIG’S FRONT HOCK PROCESSED THE WESTERN WAY)
Ingredients
  • 1 piece fully cleaned pig’s front hock – with still a little of trotters attached but hooves cut off
  • (USA and Canadian front hocks command higher prices than back for they are meatier)
  • ANTI-FOUL SMELL BOILING SOLUTION:
  • Enough tap water to cover entire hock in a casserole.
  • 20 ml. any red wine
  • 3 grams salt dissolved well
  • PRESSURE COOKER SOLUTION:
  • Enough tap water to cover pre-boiled hock.
  • 40 ml. soy sauce
  • 3 grams salt
  • 20 grams brown sugar
  • 3 grams crushed black pepper
  • 6 cloves crushed garlic
  • 5 pieces star anise
  • 2 pieces sliced “labuyo” (bird’s eye chilies)
  • OVEN TOASTER’S SEARING MIX:
  • 15 ml. palm oil (or palm olein)
  • 6 cloves crushed garlic, finely chopped
  • FINAL SAUCE MIX:
  • 200 ml. of left over Pressure Cooker Solution.
  • 1 medium carrot sliced
  • 5 pieces sliced shiitake mushrooms soaked in water for 30 minutes
  • 10 grams corn starch dissolved in 30 ml. water (slurry-thickener)
  • 3 grams chili powder
  • (NOT chili pepper powder. Chili powder contains 5 or more
    spice-herb combination plus salt while Chili Pepper Powder
    is just the powder presentation of that particular chili pepper).
  • 20 ml. soy sauce
  • 15 grams brown sugar
Instructions
  1. Bring to boil your well blended anti-foul smell boiling solution
  2. Once boiling starts, set timer and boil for 20 minutes.
  3. Discard water. Set aside hock.
  4. In pressure cooker, add in ALL ingredients tumble thoroughly until no lumps are evident.
  5. Lay pre-boiled hock, cover, attach nozzle and start under medium heat.
  6. When whistling starts, pressure cook for 30 minutes.
  7. Done…subject pressure cooker to running tap water, when whistling stops slowly remove nozzle-open cooker.
  8. Remove hock set aside including pressure cooker solution.
  9. Rub palm oil of the oven toaster’s searing mix unto all sides of hock.
  10. Rub crushed garlic as well. Lay unto toaster pan.
  11. Set toaster to high temp, ensuring top heating rod is in fiery-red state, wedge toaster pan in topmost slot for quick searing.
    Toast for 10 minutes each side.
  12. While you are on this searing stage, in a pan, heat the 200 ml. leftover pressure cooker solution.
  13. Add in sliced carrots, drained shiitake mushrooms, chili powder, soy sauce and brown sugar. Boil for 2 minutes.
  14. While boiling pour in slurry and stirring constantly, continue for few seconds until sauce thickens.
    Make your desired adjustments on saltiness & sweetness level, should you wish.
  15. Lay seared hock unto plate and pour in your sauce.
  16. Garnish. Serve. Watch your family’s happy smiles.
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.