Borroms' Good Eats

Recipe: Yakisoba

2008-10-03T09:30:00.000-07:00

Yakisoba

Ingredients:

Chowmein noodles
Nappa Cabbage
Carrots sliced thinly
Onion, chopped
Mushrooms (optional)
Green bell peppers (optional)
Green onion
Pork, thin cut into strips
Shrimp
Laver / seaweed powder

Yakisoba Sauce:
1/2 tsp Garlic powder
2 one-inch slivers Ginger
1/2 a medium Onion, chopped
1/4 c Tomato sauce
1 tsp Rice vinegar
1 tsp Worcestershire sauce
2 tbsp Soy sauce
2 tbsp Oyster sauce
1 tsp Mirin
1 tbsp Corn syrup
1/2 tsp Bonito powder
2 tbsp grated Apple
2 tsp Peach jam
1 tbsp Orange jam
1 tsp chopped Dates
2 tbsp water
2 tsp Sake
cornstarch slurry

Procedure: Put all sauce ingredients in a saucepan and simmer for 20 minutes. Thicken slightly with cornstarch slurry. Set aside. Soften chowmein noodles with boiling water. Drain until slightly dry. In a pan heat some oil until very hot then stirfry the noodles for 2 minutes. Set aside. Stirfry the rest of the ingredients except laver until almost cooked. Add noodles and sauce (to taste) and stir fry for an additional one and a half minutes. Transfer to a bowl and sprinkle laver on top.

Note: Instead of peach and orange jam, fresh orange and peach can be used. Just grate them. Adjust sweetness with additional sugar or mirin if needed.

Recipe: Pandesal

2008-08-05T13:49:00.000-07:00

Pandesal is a very simple bread, but oftentimes the simplest things are the hardest to make. This recipe has few ingredients, as it should, and also uses a folding technique that strengthens the gluten structure of the dough and redistributes air. This trade secret is rarely done by home bakers because they're never told about it.

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Pandesal

Ingredients:
2 1/2 c bread flour
1/2 c milk
1/2 c water
1/4 c + 3 tsp sugar
1 1/2 tbsp margarine, softened
1 tsp salt
1 1/2 tsp yeast
breadcrumbs

Procedure:
Bloom / activate yeast in warm water and 1 tsp of the sugar (about 5 minutes or until frothy). Warm milk together with remaining sugar. Combine flour and salt in a mixing bowl. Add liquids to the flour and mix together. Add margarine. Knead by hand or in a machine for 8 to 10 minutes on medium setting. Transfer to a greased bowl or plastic tub, cover, and let rise for 45 minutes. After 45 minutes, take one side of the dough, stretch slightly and fold over the other half of the dough. Do the same for the opposite side, then again for an adjacent side. Turn dough over and let rise for an additional 45 minutes. On an oiled work surface form dough into a log about 14 inches long. Roll in bread crumbs. Divide and cut equally into 16 pieces and lay each piece cut side down. Pat bottoms of pieces with breadcrumbs then place in a pan 1 cm apart. Let rise 1 1/2 hours. Sprinkle tops with bread crumbs then bake in a 420 F oven for 10 minutes or until tops are browned.

notes:
- We mix together the liquids and flour first before the margarine so that the flour absorbs the liquid better. Fats like margarine create a natural barrier which makes it difficult for the flour to fully absorb the liquid.
- The folding of the dough halfway into the first rise is done to strengthen the gluten structure and redistribute air within the dough.

Recipe: Kalbi jjim

2008-04-25T17:15:00.000-07:00

Kalbi jjim is literally steamed beef ribs ("jjim" means"to steam"). To most, it is a braised dish, which is also true, but the idea behind the cooking of the ribs, is that it is "steamed" in the pot. This may sound a bit weird, but it's no different from when you cook steamed mussels in white wine, wherein you add the white wine then cover the pot in order to steam the mussels. The idea is the same here. When you braise the beef ribs, you also steam it inside the pot. Thus, when adding the liquid/sauce/marinade into the pot, it shouldn't cover the meat. While cooking, the meat will render its fat, gelatin, and juices into the sauce, and the sauce will also flavor the meat. The end result should be a slightly thick and syrupy rich sauce. A crucial ingredient in this dish and many Korean dishes is pear juice. Pear juice, preferably from Korean or Asian pear, is used to tenderize the meat and give it that subtle sweet flavor that is common in such dishes as Kalbi kui and Bulgogi. This is a basic version of Kalbi jjim. Other versions may include mushrooms, Korean red dates, jujubes, and water chestnuts.

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Kalbi jjim

Ingredients:

Beef ribs
Pear juice (preferebly Korean or Asian pear)
Rice wine

Sauce and marinade:
7 tbsp pear juice
7 tbsp soy sauce (do not use Kikkoman)
1 tbsp mirin
1 tbsp sugar (or to taste)
4 garlic cloves, crushed
1/2 inch piece of ginger

1 medium carrot, chopped
1 medium potato, chopped
1 medium onion, chopped
1/2 medium daikon radish, chopped
1 tsp sesame oil
sesame seeds
korean red pepper powder
1 tsp green onion, minced

Procedure:

Score ribs on both sides. Soak in cold water for at least 2 hours to remove blood. Drain and rinse well. Cover in pear juice and a few tablespoons of rice wine and let sit in the refrigerator at least overnight. Combine ingredients for marinade and marinate beef ribs at least overnight. Take beef ribs and place in a pot with a tight fitting lid. Add 4 tbsp of water to the marinade and pour to just a little over halfway of the beef ribs. Cover tightly with lid, bring to a very low simmer, lower heat to lowest setting, and cook for at least 3 hours. Skim off a bit of the fat. Add carrots, potato, onion, and daikon then cover pot and continue cooking until they are tender. If sauce is too thin, remove cover, bring to a boil and reduce until sauce is slightly thick or syrupy. Mix in the rest of the ingredients. Done.

Sides

2008-04-17T20:51:00.000-07:00

Every once in a while I have these phases, where I get this incredible urge to cook a certain style of cuisine or type of food. I just had my Korean phase where I've made Korean dishes for the past week or so. How and why did I enter this phase? Well, Na Sang Shil can tell you.

An integral part of a Korean meal are little side dishes that function to refresh the palate. These are some sides that I've made in the past, mostly Asian inspired. I didn't bother to list measurements but the ingredients and method is written down. It's a good source for ideas nonetheless.

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Kimchi - salt nappa cabbage and let sit for 2 hours. wash with cold water and drain thoroughly. make sweet rice paste by boiling water, glutinous rice flour and sugar until thickened. mince garlic, onions and a little ginger. chop green onions and daikon radish. in a bowl, combine sweet rice paste, garlic, onions, green onions, ginger and daikon. add fish sauce to taste. add korean red pepper powder. mix well. rub the nappa cabbage with paste mixture then store in a glass container in refrigerator to ferment however long you want it to ferment.

Korean spinach - boil spinach in salted water for about 30 seconds. drain, squeeze out water, and chop once or twice only. mince garlic and blanch for about 15 seconds. drain, add to spinach. dress with sesame oil and a little sugar.

Korean bean sprouts - boil bean sprouts in salted water for about 1 minute. drain well. mince garlic and blanch for about 15 seconds. drain, add to spinach. dress with sesame oil and a little sugar. sprinkle with toasted sesame seeds.

Korean radish - cut radish into long strips or strands. salt and let stand for at least 5 minutes (or longer to get excess liquid out). wash with cold water to remove excess salt. drain and squeeze. add red pepper powder, some rice vinegar and sugar. mix well.

Korean Dried Anchovies - deep fry dried anchovies until crispy. set aside. in a saucepan, combine soy sauce, sugar, mirin, korean corn syrup, and a little kochujang (red pepper paste). boil until you get a syrupy consistency. cool to room temp and dress anchovies with this mixture. sprinkle with toasted sesame seeds.

Radish and Cucumber - boil a 2:1 ratio of vinegar and sugar until sugar dissolves. let cool. cut radish and cucumber into strips, matchsticks, or into thin half-moons. dress lightly with sugar-vinegar mixture.

Basic japanese style salad - in a bowl, grate carrots, apple, onion, and a little ginger. add some miso, rice vinegar, soy sauce, and sugar. set aside as a dressing. rough chop some lettuce and thinly chop some daikon radish. Mix together and dress with the dressing.

Mayonnaise-miso japanese style salad - in a bowl, mix together some mayonnaise, miso, sugar, and a small squeeze of lemon. thinly chop some apple and rough chop some lettuce. dress with mayo-miso dressing.

Soy simmered potatoes, eggplant and zucchini - Dice some potato, eggplant and zuchinni. In a saucepan, combine soy sauce, mirin, and sugar. Simmer potato, eggplant , and zuchinni until cooked. Remove from saucepan and serve at room temperature.

Carrots and mayo - slice carrot into long thin strands or strips. blanch in salted water until slightly cooked. drain and let cool. add mayonnaise.

Atchara - in a saucepan, combine native vinegar and sugar in a 2:1 ratio and add salt. grate green papaya and carrots into semi long strips. mince some red pepper and add to green papaya and carrots. boil sugar and vinegar mixture until sugar is dissolved. add to green papaya, carrots and red pepper.

Battered fried spinach - in a bowl, combine some salt and rice flour (or cake flour and baking soda). add very cold water and mix well until you get a slightly thin batter. dip spinach leaves individually in batter and deep fry in oil.

Korean pancake - in a bowl, combine egg (optional), flour, salt, water and a few drops of sesame seed oil and mix well into a batter. slice green onion, onion, and carrots into thin strips. slice some shrimp. add to batter then pan fry until both sides are golden and crispy. can also add kimchi into batter if desired.

Spicy enoki mushrooms - in a pan, heat up some oil. mince some green onions. pan fry enoki mushrooms and green onions. add a splash of soy sauce. add sugar and red pepper powder.

Vietnamese style radish and carrots - cut daikon radish and carrots into 2 inch, 1/4 inch thick matchsticks. salt daikon and let stand for at least 20 minutes. blanch carrots until slightly cooked then cool. in a sauce pan, boil some vinegar and sugar in a 2:1 ratio. add a pinch of salt then let cool. drain radish, rince with cold water then pat dry. combine carrots and radish and dress lightly with vinegar mixture.

Bagoong and zucchini - chop zuchinni into half moon slices about 1/4 inch thick. in a pan, heat some oil and saute some bagooing. add zuchinni and continue to saute until zuchinni softens. add a squeeze of lemon or calamansi if desired.

Vietnamese style cabbage and chicken salad - chop finely some skinless cooked chicken. in a bowl, combine minced garlic, lime juice, fish sauce, sugar, and a little chicken stock. finely chop some cabbage and blanch until slightly cooked. cool. finely slice some onions and place in a bowl. add rice vinegar and salt and let stand for at least 20 minutes. drain. mince some green onion. combine cabbage, chicken, onions and green onions. dress generously with lime juice mixture. sprinkle with ground peanuts.

Recipe: Gyoza

2008-04-14T14:23:00.000-07:00

Homemade gyoza isn't actually that difficult. The gyoza skins are made of a hot water dough that is common in Chinese cuisine for making dumplings.

Ingredients:

Filling:

1/2 c Ground Pork
1/2 c Ground Shrimp
1 1/2 tbsp Soy sauce (Kikkoman)
1 tbsp White miso
1/2 Onion, minced
1 clove Garlic, minced
2 stalks Green onion, minced
1/4 tsp Grated Ginger
2 tsp Grated Carrot
1 1/2 tsp Sugar
Cornstarch slurry (1 tsp cornstarch plus 2 tsp water)

Gyoza Wrapper / Skins:

2 c flour
3/4 c very hot water
1/4 tsp salt

Procedure:

Mix all filling ingredients and set aside in refrigerator. For gyoza skins, mix all ingredients vigorously with a fork, bring together, then knead for 5 to 10 minutes. Roll out into a long cylinder then divide evenly into 32 pieces. Roll out each piece thinly into circles (as thin as wonton wrappers). While rolling out each piece, keep the others from drying out by placing a moist towel over them. Fill each skin with filling and seal edges with water. You can crimp the edges (tuck and fold) to get the traditional gyoza look. Put in freezer before cooking. To cook, heat a non-stick pan with some oil. When hot, line the pan with the gyoza, and pan fry until bottoms are slightly browned. Fill the pan halfway to the sides of the gyoza with water, cover and allow to steam until all the water has evaporated. Add a little more oil and continue to pan fry until bottoms are golden brown and crisp. Done!

Recipe: Cinnabon style Cinnamon Rolls

2008-01-07T22:04:00.000-08:00

This is a recipe I've found to be closest in taste and texture to Cinnabon cinnamon rolls. It came from this website (http://www.gordonfamily.com/Recipes/cinnabon.htm). As mentioned in the site, it is absolutely critical that you use high quality cinnamon. That's what makes the difference. Personally, I like the cinnamon taste of Saint Cinnamon rolls, but I prefer the texture of Cinnabon. When I tested this recipe, I couldn't get a hold of Korintje Grade AA cinnamon but the end product was still great. Just make sure that the cinnamon you use isn't old.

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Cinnabon Style Cinnamon Rolls

Dough:

1/4 Cup Water (2 oz)
1 Cup Whole Milk (8 oz)
1/2 Cup Butter, unsalted sweet cream, melted (0.25 lb, i.e. 1 stick)
1 1/4 ea Egg, Large Grade AA, well beaten
1 tsp Vanilla Flavor (preferably alcohol free)
1/2 tsp Salt (0.0075 lb)
1/2 Cup Sugar, preferably Superfine Granulated (0.224 lb)
4 1/2 Cup Unbleached White Bread Flour (1 1/4 lb)
1 Tbsp Vital Wheat Gluten (0.021 lb)
1/4 oz SAF Perfect Rise® Gourmet Yeast (1 envelope, 7 g)

Remove a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the Water and Whole Milk. The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.)

To help you achieve the very best results, see also our additional notes on ingredients and preparation.

Filling:

1 Cup Light Brown Sugar, firmly packed (0.4255 lb)
5 Tbsp Cinnamon, Korintje Grade AA (0.0745 lb)
1/2 Cup Margarine (0.25 lb, i.e. 1 stick)

Remove the margarine from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon.

After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" (38 cm by 61 cm) rectangle.

Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Margarine or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.

Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. This may be done with a knife, as they do at the store. However we've found it easier to use dental floss. (We use cinnamon flavored dental floss just for dramatic effect!) Cut the roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.

Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.

After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8 inch square pan of rolls at a time to obtain uniform results.

Cream Cheese Frosting:

4 oz Cream Cheese (0.25 lb)
1/2 Cup Margarine (0.25 lb, i.e. 1 stick)
1 3/4 Cup 10x Powdered Sugar (or Sugar Fondant) (1/2 lb)
1 tsp Vanilla Flavor (preferably Alcohol Free)
1/8 tsp Lemon Flavor (preferably Alcohol Free)

There are several steps involved in the preparation of the frosting. But it is not difficult, and you'll be surprised at the wonderful results you achieve. For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising.

Generally, we use 10x Powdered Sugar. However, Sugar Fondant yields a smoother frosting. Please refer to our notes.

Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your machine. We use setting #2 on our KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine. We use setting #6 on our KitchenAid Mixer.

Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip at 150 RPM.

Here's an easy to follow table for the preparation of the frosting:

Add Cream Cheese and Margarine to mixing bowl and let stand for 30 minutes.
Mix using Paddle at 65 RPM for 6 minutes
Use Stainless Steel Whip at 150 RPM for 10 minutes
Add 1 Cup Powdered Sugar.
Use Stainless Steel Whip at 65 RPM for 1 minute
Add 3/4 Cup Powdered Sugar.
Use Stainless Steel Whip at 65 RPM for 1 minute
Add Vanilla and Lemon flavors.
Use Stainless Steel Whip at 150 RPM for 1 minute

Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately. Yum, yum!

Recipe: Calasiao style Puto

2007-09-23T08:08:00.001-07:00

I finally figured out how to make puto that closely approximates the puto of Calasiao. This is a traditional recipe, in that it does not make use of baking powder or pre-processed flour and has only 3 ingredients: rice, water, and sugar. It takes about 5 days to make a small batch of puto, but in no way is it a difficult process. It takes patience though, but the end product is worth it.

Calasiao-style Puto

Ingredients:

Before fermentation:
1 c medium grain rice
1 c water, or enough to fully submerge rice
1 1/2 tbsp cooked rice
1 1/2 tsp sugar

After fermentation:
1/2 c sugar for every cup of fermented mixture
pinch salt (optional)

Procedure:

Combine rice and water and allow rice to soak for 2 days. Drain saving some of the water and blend rice with cooked rice and 1 1/2 tsp of sugar in a blender adding water as needed until fine and the consistency of thick pancake batter. Put blended mixture in jar or untreated clay pot. Cover loosely to allow some air to circulate. Set aside in a warm place and allow to ferment for 3 days. When fermentation is finished, the mixture must be the consistency of poi, ube halaya or mashed potatoes. Take 1 cup of the fermented mixture and combine with 1/2 c sugar and a pinch of salt. Fold gently to combine. Pour into greased puto molds and steam on high for 15 minutes. Unmold and serve. Yum!

Notes:
- Do not ferment in a metallic container.
- Make sure that there is as little condensation as possible while steaming, otherwise the puto will have difficulty rising.
- Use unchlorinated water.
- Do not use distilled water. Distilled water has very little oxygen which retards fermentation.
- Steaming on high will result in a cracked top. If a smooth, rounded top is desired, steam on medium to medium high heat.

Puto Naman O!

2007-09-09T20:21:00.000-07:00

Puto Pains

Making puto has been one of the toughest culinary challenges I have ever faced and am still facing. One of the problems with making puto is that there are close to zero recipes out there of traditional, naturally fermented puto. A lot of the recipes make use of baking powder which produces a more cakey consistency and discolors the puto. That's just one problem. Another problem is that there are so many different kinds of puto. I categorize puto into 2 broad categories based on texture: the cakey variety and the malagkit/glutinous variety. Puto Manapla and puto made with baking powder are of the first category (although puto manapla doesn't have baking powder, I think). These types of puto have a more cakey and floury consistency. Puto calasiao and puto manaoag are of the second category. These have a stickier, slightly heavier, glutinous consistency although glutinous rice flour isn't used. My benchmark for puto is puto calasiao, those small round gummy rice balls of slightly sweet heaven that is produced in Calasiao, Pangasinan. A close second is puto manapla which are steamed in saba banana leaves and hail from the Ilocos region. Personally, I'm not a big fan of puto that has all the bells and whistles of cheese, salted eggs and grated coconut. These are merely embellishments that mask the simple yet profound flavor and texture of well made puto. The different varieties means that there is no one standard way of making puto. Another problem with making puto is the actual ingredients and method used. Some puto call for year old rice. Others require a specific type of rice. Others might require a mixture of short and long grain rice. Others add some cooked rice. The type of water used may also significantly affect fermentation, and the taste and texture of the finished product. The method is even more crucial and mysterious. Since there is no traditional rice grinder at home, using a blender is the best way to go. There is an ideal amount of time required for blending. Earthenware jars are traditionally used for fermentation. Some people believe that earthenware jars have an enzyme which helps in fermentation. Then there's the steaming. Steaming too long, too short, too low, too high etc. etc. could result in flat unrisen puto. Condensation and high humidity are also culprits of flat puto.

I've tried making puto numerous times, often with disastrous results. I'm happy to say I've made some progress, but am still far from achieving true puto enlightenment and nirvana. The recipes below do not make use of any baking powder but require natural fermentation instead. The method is similar to making bread like Sourdough that uses a natural starter. Making it this way results in a more complex tasting puto. At the end of the fermentation period, the rice starter must smell sour ... like feet. During the cooking process, 95% of the sourness disappears leaving just enough to give the puto's flavor some character. The first recipe is more like the second category of puto, the malagkit/glutinous variety. The second falls under the first category.

Puto 1

1/2 c short or medium grain rice
1/2 c long grain rice
1 c water
3/4 - 1 c sugar

Soak rice in water overnight. Blend until smooth. Add 1/2 c sugar, place in a non-metalic container, and let ferment covered loosely in room temp for 3 days. Add remaining sugar and let stand for 12 hours. Pour into molds lined with plasic wrap greased with oil and steam on high for 15 to 20 minutes.

Puto 2

1/2 c short or medium grain rice
1/2 c long grain rice
1 c water
3/4 - 1 c sugar
2 egg whites
2 tbsp powdered sugar

Soak rice in water overnight. Blend until smooth. Add sugar, place in a non-metalic container, and let ferment covered loosely in room temp for 3 days. Beat egg whites and powdered sugar until stiff picks. Fold into fermented rice mixture. Pour into molds lined with plasic wrap greased with oil and steam on high for 15 to 20 minutes.

Possible modifications: Add 2 to 3 tsp of oil to rice batter befor steaming.

Recipe: Steamed Shrimp, Mussels, and Clams

2007-09-09T19:45:00.000-07:00

This is a simple and common way of cooking shellfish. Fresh fish and other types of seafood can also be added to the mix.

Ingredients:

Handful of medium sized shrimp, scored lengthwise at the back
Handful of fresh mussels
Handful of medium sized clams
3 tbsp chopped garlic
1 tsp chopped chillies
1/2 c dry white wine
3/4 c chicken stock
1 tsp sugar or mirin
2 tsp chopped parsley
2 tbsp butter
Salt and pepper to taste

Procedure: Season shrimp lightly with salt. In a pan, heat 3 tbsp of oil. When oil is very hot, add shrimp and saute just until colored. Remove shrimp from pan and lower heat to medium. Saute garlic and chillies briefly then add in mussels and clams. Saute for 1 minute then add white wine. Simmer for 1 minute then add chicken stock and sugar. Season with salt and pepper. Cover pan and continue cooking until mussels and clams open. Add shrimp and butter, increase heat to high and continue cooking for 1 or 2 minutes more. Turn off heat and add parsley ( if using dry parsley add it together with the shrimp). Serve with toasted bread or pasta, or sprinkle with croutons. Done!

Recipe: Balut Soup

2007-07-25T21:02:00.001-07:00

Yes, you read right. Balut soup. It has sort of puzzled me why such a soup like this hasn't been made famous somewhere in the Philippines. Normally, when balut or fermented duck egg is eaten, the broth inside is sucked out. It is actually the best part of the balut eating experience. The broth can be described as having the flavor of a combination of bulalo beef broth and rich chicken broth. The main component of this soup is of course, the balut broth. The rest of the egg is used as well.

Ingredients:

1 medium onion, minced
1 clove galic minced
1 small sliver of ginger, minced
2 c balut broth taken from 14 or 15 day old balut
3/4 c light chicken broth
The yolks and duck from half the number of balut used for broth extraction
Mirin or sugar
Calamansi or lime
Minced white portion of scallions

Directions:

Strain the balut broth through a fine mesh strainer. Combine with chicken broth. In a saucepan, lightly saute onions, ginger, and garlic. Season with a pinch of salt then add broth. Bring to a light simmer and let simmer for 3 minutes. Add sugar or mirin.

Variation 1:

Save the yolk and duck and cut into bite size pieces. If duck has hair, be sure to pull it out. Add to broth together with scallions. Serve with calamansi

Variation 2:

Puree both yolks and duck with a little broth. Strain through a fine mesh strainer. Add slowly to simmering broth while stirring and allow to thicken slightly. Add scallions. Serve with calamansi.

Variation 3.

Save yolk and cut to bite size pieces. Add to soup together with scallions. Take duck and deep fry until crispy. Serve soup with crispy duck on top with calamansi.

Recipe: Homemade Pure Vanilla Extract

2007-06-10T13:53:00.000-07:00

Homemade Pure Vanilla Extract

Pure vanilla extract can easily be made at home, and is much more superior to the vanilla imitation sold in supermarkets. The flavor of a vanilla bean cannot be fully extracted with water. It requires alcohol instead. This explains why some dishes require alcohol, because some compounds (and thus, flavor) cannot be drawn out with water alone. Here, vodka (instead of rum or brandy) is used because it allows the most vanilla bean flavor to come through. The long steep time results in a more intense vanilla flavor.

Ingredients:
2 c vodka
5 vanilla beans

Procedure:
Split vanilla beans lengthwise in half and cut into 1 inch pieces. In a bottle or tall glass container with lid, add vodka and vanilla beans. Close bottle tightly and let stand (or steep) in a cool dark place for at least 3 months.

Note: After finishing the first batch of extract, you may make another batch using the same beans. Simply add half the amount of vodka then let steep again.

Recipe: Fried Glutinous Rice Cakes (Fried Palitao)

2007-06-10T13:30:00.001-07:00

Fried Glutinous Rice Cakes

This an incredibly simple dessert or snack that is basically palitao that has been lightly fried. It also tastes similar to tikoy.

Ingredients:
1 c + 1 tbsp Glutinous rice flour (Sweet rice flour)
Water
1/2 tsp Vanilla extract
Sesame Seeds
Salt
White Sugar
Brown Sugar

Procedure:
In a medium sized sauce pan, add water to about 3/4 full. Boil then lower to a strong simmer.
In a bowl combine flour, 1 1/2 tbsp white sugar, a pinch of salt, vanilla extract, and enough water to form a dough ball that you can handle. Kneed gently with your hands for 30 seconds. Take a small amount of the dough and roll to a ball with a diameter of about 1 1/2 inches. Flatten slightly to form a disc then add to pot of simmering water. Repeat for the rest of the dough. Wait until discs float to the top then remove from pot and lay on a slightly greased plate. Sprinkle discs with sesame seeds (not too much) and some salt. Heat oil in a pan and fry discs until golden brown. Remove and transfer to a plate. Combine equal parts white and brown sugar and sprinkle the mixture on top of the discs. Done!

Note: The salt that is sprinkled on the glutnous rice discs right before frying is important. Without the salt, the flavor will be 'flat'.

Variations:
- Coconut: add coconut milk instead of water.
- Ube: add ube powder or prepared sweetened ube.
- Pandan: add pandan flavored water or add a pinch of pandan extract.
- Green tea: add green tea instead of water.
- Red bean: add some red bean paste.
- Chestnut: add some chestnut puree.
- Coffee: add semi-strong coffee instead of the water.
- Banana: add a pinch of banana extract.
- Chocolate: add some cocoa powder to dough, or sprinke on top with sugar.

Recipe: Pescatora

2007-06-10T10:27:00.000-07:00

Spaghetti alla Pescatora

Pescatora is simply seafood pasta. It usually makes use of spaghetti and has tomato sauce. This is my version of it.

Ingredients:
Spaghetti, 1 handful
3 tbsp Olive oil

1 tbsp Butter
3 large Garlic cloves, chopped
1 slice Bacon, chopped
4 pieces Medium-sized Shrimp
3 pirces Medium-sized Mussels
3 pieces Medium-sized Clams
2 small Squid, cut into large rings
1 medium Snapper fillet, cut into segments (optional)
Mushrooms, chopped
1 small Tomato, diced
1/4 c Tomato puree
1/2 tsp Hot pepper flakes
1/4 c Dry white wine
3 tbsp Fish broth or clam juice
Salt, pepper, sugar to taste
Chives, parsley or basil
Fresh grated parmesan or havarti

Procedure:
Cook spaghetti in salted boiling water until just before al dente. While spaghetti is cooking, heat olive oil and butter in a pan. Add bacon. When bacon has browned, add garlic, diced tomatoes, mushrooms and hot pepper flakes. Saute until garlic browns lightly. Add mussels and claims and saute briefly. Add squid, shrimp and snapper and continue sauteing until slightly cooked. Deglaze pan with white wine and allow to evaporate but not completely. Add tomato puree and fish broth or clam juice. Season with salt, pepper and sugar. Let simmer until mussels and clams open. Take spaghetti and some pasta water and add to pan. Cook spaghetti just briefly and coat well with sauce. Add herbs and grated cheese. Done!

Note: If desired, you can add half of the herbs when browning the garlic before adding the rest at the end of the cooking process. If any of the seafood cook too quickly, you can take them out of the pan and set them aside before adding them back in the end. Serve with crusty bread.

Recipe: Homemade Longganisa Lucban

2006-12-20T06:33:00.000-08:00

Longganisa lucban is a garlicky slightly sour sausage that is quite similar to chorizo de bilbao, the famous garlic sausage from Spain. This is a fresh homemade version that doesn't involve any curing so it must be frozen within 3 days of making.

2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings

If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.

Recipe : 5-1-1 Leche Flan

2006-08-28T12:32:00.000-07:00

Probably the easiest to remember Leche Flan recipe. Oh, and it tastes awesome too.

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5-1-1 Leche Flan

Ingredients :

For Flan:
5 egg yolks
1 c evaporated milk
1 c sugar
1 tsp vanilla (optional)
1/2 tsp grated lemon, lime or native orange (ie. dalanghita) peel (optional)

For Caramel Syrup:
2 c sugar
1 c water

Procedure:

To make syrup: Put water and sugar in a medium sized saucepan and simmer over medium heat. Continue simmering until the mixture begins to turn a light brown color. Swirl the pan then turn off the heat once the syrup has turned into a caramel color. You may heat it further if you want your caramel to be more bitter. Pour into a Leche Flan mold or baking pan such as a cake pan or loaf pan. Set aside.

To make flan: Combine yolks, milk and sugar (and vanilla and grated citrus peel if desired) and beat until well combined. Add mixture to Leche Flan mold over the caramel syrup. Steam in a steamer over gently simmering water. If the water is boiling too rapidly, you may end up with large holds or cracks in your Leche Flan. Steam until the flan is slightly wobbly like gelatin. Remove from steamer and let cool. Once cool, unmold onto a plate and enjoy!

Alternative water bath method: If you don't have a steamer, you can create a water bath. To do this, take an oven proof container or pan that is bigger than your Leche Flan mold. Place the mold into the pan and fill the pan with water until halfway up the sides of the mold. Cover the mold loosely with foil. Heat the oven to 350F. Place the pan (that contains the water and Leche Flan mold) into the oven and bake until flan is wobbly. Remove from oven and let cool. Unmold and enjoy!

*Notes : You can increase the number of yolks to up to 9 yolks if you would like a richer (and deadlier) Leche Flan.

Recipe : Pulled Pork Sandwich

2006-08-22T17:45:00.000-07:00

My version of the pulled pork sandwich.

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Pulled Pork Sandwich

Ingredients:

Pork shoulder, butt, or loin
Brine (recipe follows)
Barbecue Marinade (recipe follows)
Focaccia bread
Coleslaw
Sauteed mushrooms
Grated Swiss or Monterey Jack cheese

Brine:
Water
Apple juice
Salt
Sugar
Worcestershire sauce
White wine
Cardamom
Cloves
Cinnamon
Pepper
Garlic powder
Onion powder
Dried Rosemary
Dried Thyme
Dried Basil
Dried Oregano
Dried Parsley
Liquid smoke

Marinade:
Barbecue sauce
Liquid smoke
Apple juice
Worcestershire sauce
Canned chipotle peppers
Coffee
Dijon mustard
Orange marmalade
Sauteed onions
Roasted garlic puree
Brown sugar
Cardamom

Procedure: Poke pork all over with a knife. Combine brine ingredients. Brine pork for at least 4 hours, preferably overnight. Make marinade by combining all ingredients in a medium saucepan. Bring to a boil, then simmer for 3 minutes. Cool then puree. Place pork in a baking pan, season and rub with salt, pepper garlic powder, paprika and onion powder. Pour marinade over pork. Roast in a 250 deg. F oven for at least 3 hours. When pork is tender, broil under high heat until slightly blackened. Remove pork from oven, then pull or shred the pork. Toast the focaccia. Cut in half and slather with butter or margarine. Put pork on bottom half followed by the cheese, mushrooms, then the colselaw. Top with upper half. Done!

Notes: For a quick coleslaw, shred some iceberg lettuce then combine with onions, carrots and mayonnaise.

Batter Up!

2006-08-21T18:43:00.000-07:00

Finally, I've discovered the secret to getting the crispy coating in Chinese deep fried chicken wings. Who would've thought that it's so darn simple!? The batter is simply a combination of cornstarch and water, and should be the consistency of cream. The batter also works if it is a combination of wheat starch/flour, cornstarch and rice flour.

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Traditional Chinese style Batter for Crispy Coating:
- Cornstarch and water. Batter should be consistency of cream.

or

- 1 part Cornstarch, 1 part Rice Flour, 2 parts Wheat flour, and water. Batter should be consistency of cream.

* The batter can also be made using brine instead of water.

Recipe : Pomegranate Crispy Prawn Balls

2006-08-14T17:04:00.000-07:00

In this recipe, prawns are minced and studded with croutons then deep fried. It may sound odd with the croutons, but these are oh so yummy and are perfect as a starter or hors doeuvre.

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Pomegranate Crispy Prawn Balls

Ingredients:
4 slices white bread, crusts removed and cut into 1 cm (1/2 inch) cubes
225 g (8 oz) uncooked prawns, peeled, deveined and minced
2 teaspoons salt
pinch of freshly ground white pepper
2 egg whites, lightly beaten
2 tablespoons cornstarch
2 slices root ginger, peeled and finely chopped
600 ml (1 pint) vegetable oil
Lettuce leaves, to serve

Procedure: Toast the bread cubes lightly until light brown and dry. Mix together the minced prawns, salt, pepper, egg whites, cornflour and finely chopped ginger. Form the mixture into balls, using about 1 tablespoon per ball, then roll each ball in the croutons until coated. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Gently lower the balls into the oil and deep-fry until light brown. Remove and drain on paper towels. Serve as an hors doeuvre or starter, on a bed of lettuce leaves.

Notes: This can be served with a sweet and sour sauce, shantung sauce, or an aioli.

Recipe : Oatmeal Cookies

2006-08-14T11:12:00.000-07:00

Oatmeal Cookies

Ingredients:
1/4 c butter, softened
1/4 c vegetable shortening
1/4 c brown sugar
1/4 white sugar
1 extra large egg
1 tbsp corn syrup
1 tbsp vanilla
1 tsp salt
1/2 c oatmeal flour (See procedure)
1/4 tsp baking powder
1/2 c flour
1/2 c oats
1/2 c chopped walnuts
1/4 c chopped dates

Procedure: Preheat oven to 375 deg. F. Cream butter, shortening and both sugars. Add egg and beat on high for 1 minute. Add corn syrup, vanilla and salt and beat another 1 minute. Fold in the rest of the ingredients until well combined. Spoon heaping tablespoons of the mixture onto a baking tray lined with parchment paper. Refrigerate for about 3 minutes. Bake for approximately 17 to 20 minutes or until edges of the cookie turn brown. Let cool on a wire rack.

Notes:
To make oatmeal flour, roast oats in a medium hot pan for about 3 minutes. Let cool and process into a fine powder in a food processor.

For best results, use a convection oven oven and if possible, line your baking tray with Silpat. The cookies must be removed from the oven when the edges are brown, even if they are still quite soft.

Kitchen Gadget Review : Silpat Baking Mat

2006-08-13T21:38:00.000-07:00

Ok, a baking mat isn't really a kitchen 'gadget' but a high tech, innovative baking mat is. Silpat is a baking mat with a unique nonstick surface that prevents whatever you bake on it from sticking. I've used it on two occasions and on both times, it has worked flawlesly. Both times I baked some cookies on it with varying butter-sugar ratios and egg content. On my second trial, I baked 3 batches of different cookies without wiping the surface between each bake. It performed as advertised and caused me no trouble whatsoever. The only qualm I have is that the mat doesn't perfectly fit my 11 x 15 inch baking pan. Other than that, it has performed admirably. Silpat is made in France and can withstand temperatures of as low as -40 deg. F to as high as 480 deg. F. That temperature range is good enough but it would've been nice if it could withstand up to 500 deg. F because that's the max temperature in most ovens these days. It can be washed simply by wiping with a damp cloth or can be washed with a weak solution of water and soap. It's a bit expensive but it's reusable so it pays off in the long run. I got mine on sale for $7 which is quite reasonable. This 'gadget' is definitely a keeper. I give it 4.5 out of 5 stars.

Cookng Techniques : Checking doneness of steak and resting

2006-08-13T17:24:00.000-07:00

Checking a steak's doneness

An easy way to check for the doneness of a piece of steak is through the hand and earlobe method.

Hand Method :
This involves putting your thumb and one of your other fingers lightly together and checking the softness of the area of the palm just below the thumb to test for doneness:
- No fingers touching one another : Rare
- Index finger and thumb : Medium rare
- Middle finger and thumb : Medium
- Ring finger and thumb : Medium well
- Pinky and thumb: Well done (ie. rubber)

Ear Lobe Method:
A medium rare steak should be as soft as your earlobe.

Resting
It is essential to let a steak rest after cooking to ensure that it retains its juiciness. By letting the steak rest, you allow the juices of the steak to be reabsorbed into it. After cooking your steak, allow it to rest on a plate, tented (ie. loosely covered with aluminum foil), for about 3 to 5 minutes.

Recipe : Buchi Balls

2006-08-13T08:08:00.000-07:00

Aaah buchi ... I just love em. Although they may look difficult to make, they actually aren't. It just takes a bit of patience, especially if you're making the filling from scratch. Buchi can be made only with glutinous rice flour, but to give it a better texture and more character, it's best to include mashed sweet potato.

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Buchi Balls

Ingredients:
2 c Glutinous rice flour
1 1/2 Sweet potato; cooked; mashed (1-1/4 lb)
1 c Brown sugar (lightly packed)
1/4 c Water
Sesame seeds
Red bean paste (recipe follows)

Mix the first 2 ingredients in a bowl. Dissolve brown sugar in water and bring to a rolling boil. Immediately add water to flour mixture and stir until dough is firm. Knead lightly for a few minutes until dough is well mixed. Divide dough into 15 pieces or less depending on how big you want each ball to be. Take a ball of dough and press an indentation into it, making a deep cup. Place 1 teaspoon of red bean filling inside and close the cup, making sure you completely cover the filling with the dough. Pince and twist off a pice of dough and seal the edge well. Roll the filled ball between your palms to make it perfectly round. Then roll the ball in sesame seeds, pressing gently, until the entire surface is covered and the seeds adhere to the dough. Prepare the other half of the dough and cover the finished balls with a damp towel or plastic wrap. Heat wok over medium heat. Add oil and heat to 350 degrees. Lower ina few balls at a time and let cook slighly. When sesame seeds turn lighT brown, apply some pressure to the balls with the back of a large ladle, pressing them against the bottom or side of the pan. Do this continuously, pressing each ball until it blows up to about three times its original size and the sesame seeds turn golden brown; this takes about 5 minutes.Each time you press down on a ball with the back of a large ladle, it will automatically turn over and expand a little. The trick is to work all the balls in separate turns, until they have tripled in size, pressing each one separately and quickly going on to the next during the 5 minute process. Drain the sesame balls on paper towels and serve them warm or at room temperature. Already cooked sesame balls can be reheated in a preheated 450 degree oven for about 5 minutes, or until they puff up again.

Red Bean Paste
Sweet red bean paste can be bought in the store, and used straight from the can for filling, but this is how to make it from scratch.

Ingredients:
1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar

Place the beans and water in a saucepan, cover, bring to boil over medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or until beans are very soft. Strain the water from the beans, and blend them into a puree in a blender or food processor. Press the puree through a sieve, discarding the skins, which will be left in the sieve. Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture. Place the thickened puree back into the saucepan, together with the sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape vigorously so that it does not stick to the bottom. Remove from heat and let cool before filling buns.

Notes: Lotus seed paste is another traditional filling used in buchi.

Recipe : Rosemary Chicken Thighs

2006-08-11T21:46:00.000-07:00

Another recipe from James Barber. This actually came from a Milk calendar.

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Rosemary Chicken Thighs
Recipe adapted from James Barber

Ingredients:
8 skinless chicken thighs (preferably deboned)
3/4 c flour
1 egg
2 tbsp cornstarch
1 tbsp mustard
1 tsp rosemary (dried) or 1 tbsp fresh rosemary
1 c milk
3 c bread crumbs
1/2 c grated parmesan cheese
1 tsp parsley (dried) or 1 tbsp fresh minced parsley
1/4 c melted butter
*salt (if preferred, you can very lightly salt the chicken thighs)

Procedure:
Preheat oven to 375 F and lightly grease a baking tray. Whisk egg, cornstarch, mustard and rosemary in a saucepan. Pour in milk and whisk over medium high heat until it thickens. Set aside. Combine and toss together bread crumbs, parmesan cheese, parsley and melted butter. Take chicken thighs and cover with flour then dip into milk mixture and finally rolling onto bread crumb mixture. Place on baking tray and bake for 40 to 45 minutes or until golden brown. Serve hot.

Note: Do not, and I mean do not, substitute chicken breasts for chicken thighs. Breasts (of a chicken you perv!) toughen up quickly and are less flavorful than the thighs. You can use commercial dry parmesan cheese instead of fresh.

Recipe : Meatballs in Creamy Mushroom Sauce

2006-08-10T22:03:00.000-07:00

To start off this food blog I thought the most appropriate thing would be to post the recipe that I followed to make my first successful (ie. edible) dinner for my family. The recipe is from the great James Barber (RIP), also known as the Urban Peasant. This recipe is simple and straightforward. It came out right the first time I made it, unlike the spareribs I cooked to near carbon form in an earlier dinner making attempt. I loved watching James Barber on TV. The guy was practically on life support and just plodded along slooooooowly. I wonder how I ever stayed awake during his show. His dishes are simple and clean with an understated touch of sophistication. In many ways, his recipes were perfect for the beginner cook. I remember coming home from Mass excited about cooking this dinner. It was a way to prove that I wasn't totally useless in the kitchen but it was also a way for me to give comfort and happiness to my family. So when things turned out well, I was glad. That was a start ... and I never looked back.

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Meatballs in Creamy Mushroom Sauce
Recipe adapted from James Barber

Meatballs:
1 lb or 2 cups lean ground beef
1/2 c bread crumbs
1 onion finely chopped
2 eggs
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 tbsp Worcestershire sauce
Grated orange rind
1 tbsp butter

Mushroom sauce:
2 c sliced mushrooms
1/2 tbsp butter
1 tbsp cornstarch or flour
1 c milk
1 c frozen peas
1 tbsp ketchup
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
Juice of 1 small orange

Procedure:
Meatballs: Combine all meatball ingredients and stir. Shape into small balls. On medium heat, fry meatballs in butter until golden brown and firm.
Mushroom sauce: Saute mushroom in butter for 5 to 7 minutes. Take some of the milk and add cornstarch to it. Add remaining milk and cornstarch mixture in a fry pan stirring until mixture comes to a boil and thickens. Combine ketchup, Worcestershire sauce, salt, pepper and orange juice and add to boiling milk. Stir. Return to a boil and let simmer for 15 minutes adding the peas after 7 or 9 minutes. Pour sauce over meatballs and serve.

Notes: The orange rind and orange juice are optional. Garnish dish with chopped parsley or basil.

Let's Eat!

2006-08-10T21:00:00.000-07:00

Finally, my food blog is up and running! This blog will contain anything and everything related to food ... interesting foodstuffs, restaurants, kitchen gadgets, recipes and random hungry thoughts and ideas. A word of caution ... you WILL get hungry and gain 5 to 10 pounds just by reading this blog. Don't say I didn't warn you! With regard to the recipes, they are kitchen tested BUT ..... they oftentimes won't have any measurements ^_^; . Sorry! I don't really measure my ingredients so some recipes will just list the ingredients and procedure and nothing more. If I do give measurements, they are a only a rough guide which might need subsequent tweaking. This doesn't apply to baking recipes because, well ... that would just be pushing it. Note that I am not a professional chef, but I can confidently say that I can whoop ass in a culinary battle because I watch Iron Chef and cuz Kaga is my hero. So sit back, relax and hear your tummy grumble. Time for some culinary blogging!