Pure Beef “Longaniza”

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PURE BEEF “LONGANIZA”
(FRIED PURE BEEF FILIPINO NATIVE SAUSAGE)
Approximating with a tinge of “technological innovative touch”,
the very popular “Batutay”,
this sweet-piquant all beef native sausage
peculiar fave from Nueva Ecija, a mid region in Luzon, Philippines,
comes to fore. Down right easy prep is hereby served.
Prep time:                                       30 mins.
Cook time:                                       5 mins.
Total time:                                         35 mins.
Makes/Serves:                                 makes 55-60 pieces
Cooking medium:                           frying pan
Special instruction(s)/need(s):  about 5 meters fully cleaned dry or fresh hog or sheep casing, funnel, thread for
linking sausages 
INGREDIENTS:
700 grams ground lean beef
300 grams cubed pork back fat
1 big bulb garlic, crushed, sliced thinly
8 pieces “sili labuyo” (bird’s eye chilies), crushed, chopped thinly
100 grams brown sugar
20 grams salt
15 grams ground black pepper
10 grams Spanish paprika
5 grams ground oregano
30 ml. soy sauce
50 ml. water
oil for frying
PROCEDURES:
1.    In a bowl mix and tumble well ground beef and back fat. Set aside.
2.    Mix soy sauce and water. Pour in garlic, “labuyo”, sugar, salt, pepper, paprika and oregano. Mix well.
3.    Add to ground beef-fat mixture. Tumble and mix thoroughly for even flavor distribution. Toss vigorously (DO NOT
PRESS-JUST TUMBLE) to break meat protein thereby releasing its binding property that phosphate binder or egg
       or starch is no longer necessary to be added. This is your “emulsion”.
4.    Insert enough length of hog/sheep casing unto nozzle of funnel. Pour into funnel mouth 3-4 tablespoons of “emulsion”.
Push with thumb towards nozzle thereto directing meat into casing. Proceed until all “emulsion” are filled into casing.
Repeat till done.
5.    On your preferred sizes, tie both ends of stuffed longaniza with thread.
6.    Fry at once or refrigerate for future use.
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.

     You can also try this Pork Hamonado Longaniza recipe.

Tilapia-“ESCABECHE” (Innovated)

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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.

Stir Fried Baguio “Gulay”

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STIR FRIED “BAGUIO GULAY”
(QUICK STIR FRYING OF VEGGIES ENDEMIC TO BAGUIO)
Baguio is the northernmost part summer capital of the Philippines, year-round tourist habitué,
5062 ft. above sea level shivering with 10-14deg.F
on cold months of mid October to early February.
Major economic subsistence are orchids and various colorful flowers, handicrafts,
fresh and preserved fruits and vegetables.
Quest for “Gulay” (vegetables) exhumed out of me
as I always wish of trekking up north to this city
amid reports of 14deg.F temp…and further dropping.
The urge geared me to a nearby supermart to get my raw mats.
One thing nice with our setting is the availability of veggies
in small plastics enough for 1 cooking.
Oh heck, there were no: cabbage, sayote (chayote) and Baguio pechay.
(you can add these mentioned veggies in your trial recipe)
Okidok, I suggested to myself and went ahead with what were available.
I consumed the serving in the pic with 2 shots of my fave red wine.
Prep time:                    15mins.
Cook time:                   13mins.
Total time:                    28mins.
Makes/Serves:     3-4
Cooking medium:  casserole, frying pan
Special instruction(s):  This is a very quick stir-fry process. Be ready with your arm muscles.

INGREDIENTS
12 pieces quail eggs
¼  kilo clean baby potatoes
1 piece red bell pepper, sliced
1 piece green bell pepper, sliced
¼ kilo snow peas (“chicharo” / “sitsaro”)
4 pieces baby carrots, de-skinned, sliced
1 small bunch broccoli, cut to serving bites
5 cloves crushed, sliced garlic
1 small white onion, minced
2 grams salt
2 grams ground black pepper
20 ml. red wine (any)
20 ml. tap water
50 grams oyster sauce
50 ml. soya or palm oil
PROCEDURES:
1.    In a casserole, pour in baby potatoes and quail eggs. Add tap water enough to cover just top of contents.
Under medium heat, boil for 10 minutes.
2.    Run cold tap water, scoop out, de-shell quail eggs and set aside together with potatoes.
3.    In low setting, heat oil in pan. Pour in garlic and onion together. DO NOT BROWN.
After about 4 tosses and tumbling, add in carrots. Consistently toss for 1 minute.
4.    Add potatoes, resume continuous tumbling for 1 minute.
5.    Add broccoli, peas, bell pepper, eggs, salt, black pepper. Toss for 30 seconds.
6.    Add wine, water and oyster sauce. Tumble for 30 seconds.
7.    DONE. Serve your healthy, delectable, filling, fiber-rich veggy concoction.

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.

Pork Chop-Toastered

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PORK CHOP-TOASTERED
(SPICE BLEND RUBBED-TOASTERED PORK CHOP)
Needing, again, a “pica-pica” to go with my 2 bottles of beer,
this simple approach immediately came to mind.
I don’t wanna fire up the range so my comfort-cooker is called, anew,
on center stage to cook my Pork Chop.
Pork Chop is a cut of pork (pig is the animal)
similar to Rib Steak (rib chop),
 T-Bone Steak (loin chop) and Porterhouse Steak in beef.
Beef cut parlance does not use the term “chop”
for latter normally and usually refers to pork and lamb.
When beef cut includes the larger portion of the tenderloin,
it’s a Porterhouse, smaller portion-T-Bone it is.
Sheep is the animal-in its first year called a lamb.
Its meat is also known as lamb,
more than 1 year and in fattening stage… its meat is hogget
while for adult sheep, it is now called mutton.
Many countries singularly call sheep meat as plain lamb.
Prep time:                    30mins.
Cook time:                   1 hour 5mins.
Total time:                    1hour 35mins.
Makes/Serves:            2
Cooking medium:      oven toaster, casserole
Special needs/instruction(s): oil brush, bowl, wire whisk

INGREDIENTS:
4 pieces ½ inch thick “pork chop”
6 pieces tomatoes-peeled
3 pieces red & green bell peppers
1 small canned mushroom (button or shiitake, whole or sliced)
2 grams salt-for boiling potatoes & chops
3 grams salt- for rub
3 grams brown sugar
2 grams ground black pepper
3 grams powder garlic
2 grams nutmeg powder
1 gram coriander powder
2 grams dried thyme
30 ml. EVOO (Extra Virgin Olive Oil)
water
garnish veggies: bird’s eye chillies (labuyo), cardava or banana peppers (sili pansigang), small onion and a sprig each of fresh thyme and dill (or whatever colorful leaves you wish)
PROCEDURES:
1.    Line up chops in casserole then potatoes atop. Pour in enough tap water to cover top. Add in salt.
Stir and dissolve then set to medium heat.
2.    Upon boiling, set timer to 10 minutes.
3.    When done scoop out potatoes and chops. Set aside.
4.    In a bowl, add salt, brown sugar, black pepper, garlic, nutmeg, coriander and thyme. Whisk to blend well.
This is your meat rub.
5.    Lying unto toaster pan, brush EVOO unto both sides of chops. Scatter meat rub unto all sides and parts.
6.    Pre-heat oven toaster to 350deg.F (177deg.C). Slide in chops to topmost slot and heat for 20 minutes.
Turn to other side and do the same. This is DONE. Set aside.
7.    In the same toaster pan with drippings, oil etc., line up mushroom, boiled potatoes, red & green bell peppers, onion, “labuyo”, and “sili pansigang”. Wedge unto toaster and in the same temp (350deg.F) cook for 15 minutes.
8.    Turn veggies and/or add little more EVOO if needed.
9.    DONE.
10.   Serve with pride your sumptuous and colorful 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.

Nilagang “CAMTO”

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NILAGANG “CAMTO”
(SEASONED and VEGGIES LADEN BOILED  BEEF FLANK)
Flank and the immediately adjacent short plate are widely utilized
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.

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(Thank you wikihow, wikipedia & Google)

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 Prep time:                   15mins.
Cook time:                   1 hour
Total time:                    1 hour & 15mins.
Makes/Serves:            3
Cooking media:          frying pan, pressure cooker
Special instruction(s):  This is a 3-step cooking approach that will yield a very flavor-filled, bit viscous
and mega satisfying soup dish.
INGREDIENTS:
½ kilo camto rectangularly cut 1.5” to 2” on sides and 3” long
6 cloves crushed garlic
1 small white onion-sliced
2 grams salt
1 gram ground black pepper
1 small cabbage sliced
2 bunches of “pechay” (napa cabbage)-root ends cut
3 pieces “saging na saba” (cardava banana or saba banana) each halved
2 pieces “camote” (sweet potato) each quartered
50 ml. palm or soya oil
10 ml. “patis”
tap water as needed
OPTIONAL MSG…2 grams
PROCEDURES:
1.    In suitable pressure cooker, pour in camto, 2 pieces each of “camote” and “saging na saba” and enough tap water to cover them.
2.    Commence with medium heat until cooker starts to “whistle”. Upon “whistling” start timer and cook for 40 minutes. When done, scoop out beef and set aside. Broth in cooker will be used later.
3.    Heat oil in pan and sauté crushed garlic until light brown. Add in onion, salt, pepper, “patis’, the optional MSG (should you wish) and the cooked beef. Toss and tumble until beef turns brown.
4.    Pour in everything from pan into pressure cooker. Add in remaining “camote”. Start re-heating.
5.    Upon boiling add in “saging na saba” and continue for 2 minutes. DONE.
6.    Switch off or remove cooker from heat. Add in all veggies. Cover cooker.
7.    Serve your “naiibang nilaga” with succulent beef, flavorful soup and crunchy veggies.

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.