About 2 weeks ago, I made this sauce for the first time because we cannot buy Andok's Lechon Sauce here in India. Come to think of it, it's a good thing because this tastes so much better than the bottled ones! I got this from a recipe book (Filipino Cooking Here and Abroad) that my mother-in-law gave me ten years ago before we lived in the UK. Thanks Mommy Ester :-)
The original recipe called for liver paste or liver sausage but I didn't have it here so I just used chicken liver which worked well.
Ingredients:
2 tbsp cooking oil
8 cloves garlic (minced)
2 tbsp finely chopped onions
4 pcs or 1/3 cup finely chopped chicken liver
1 tsp salt
1 tsp ground black pepper
1/4 cup sugar
1/4 cup vinegar
1/4 cup fine fresh bread crumbs (about 2 slices white or milk bread)
1 1/2 cups water
Procedure:
Heat oil in saucepan. Over low heat, saute onion for about 2 minutes, then add garlic. Saute for about 1 more minute. Add chicken liver and stir well. Add some water (about 1/2 cup) so that the liver will not stick to the pan. Keep on stirring for about 3 minutes. Cool down. Put in a blender and make it finer.
Put the pureed liver back in the saucepan. Add salt and pepper. Gradually add the remaining water and sugar. Bring to a boil. Add vinegar and let it boil without stirring. Simmer for about 5 minutes. Add fine bread crumbs and simmer until desired consistency is achieved (about 5 minutes more).
Done!
When you taste this recipe on its own, you can really taste the sourness of the vinegar but once you dip the lechon in it, you'll know it's the perfect dip for that sinfully fatty delicious meat!
For roasted chicken or lechon manok, I would half the vinegar in the recipe.
Enjoy folks!
Saturday, January 19, 2013
Lechon Kawali or Oven-Baked Lechon :-)
This version is very easy to make and is inspired by different recipes I have searched on the internet. My good friend Annette gave me the idea of roasting it in the oven instead of frying it. Here's how to make it...
Ingredients:
1k fresh pork belly
2 tbsp salt
1 tsp whole black pepper
8 cloves crushed garlic (no need to peel)
1 bay leaf (optional)
1/2 tsp table salt and 1/8 tsp ground black pepper
water
Procedure:
Place the pork belly (skin side down) in a pressure cooker. This is an ideal pork belly to roast (with streaks of fat and meat).
Put enough water to cover the meat. Add salt, black pepper, garlic and bay leaf. Make sure it lays flat in the cooker for even cooking and also to make the meat retain its shape.
Pressure cook for 30 minutes. If you don't have a pressure cooker, you may boil the pork and then simmer over low fire from 1 up to 2 hours until it is tender.
When the water has cooled down, drain the water and place the boiled pork in a dish with cover or container big enough to keep it flat. Cover then refrigerate overnight. Based on experience, putting it in the fridge makes the skin crunchier and yet keep the inside moist and soft.
The next day, preheat oven to 220°C for ten minutes. My oven is fan-assisted so for others, you may need to use 240°C. Take out the pork from the fridge and season both sides with salt and pepper (approximately 1/8 tsp ground black pepper and 1/2 tsp salt). Place the pork skin side up on a roasting rack and bake for 30 minutes.
If you don't have an oven, you can use this recipe too and fry it in very hot oil but make sure to keep the softened meat in the fridge for at least a few hours before frying to make the skin crunchy.
Allow to rest for about 10 minutes before chopping to keep the juices in. Serve with lechon liver sauce. Aww! Serve monthly :-)
Ingredients:
1k fresh pork belly
2 tbsp salt
1 tsp whole black pepper
8 cloves crushed garlic (no need to peel)
1 bay leaf (optional)
1/2 tsp table salt and 1/8 tsp ground black pepper
water
Procedure:
Place the pork belly (skin side down) in a pressure cooker. This is an ideal pork belly to roast (with streaks of fat and meat).
Put enough water to cover the meat. Add salt, black pepper, garlic and bay leaf. Make sure it lays flat in the cooker for even cooking and also to make the meat retain its shape.
Pressure cook for 30 minutes. If you don't have a pressure cooker, you may boil the pork and then simmer over low fire from 1 up to 2 hours until it is tender.
When the water has cooled down, drain the water and place the boiled pork in a dish with cover or container big enough to keep it flat. Cover then refrigerate overnight. Based on experience, putting it in the fridge makes the skin crunchier and yet keep the inside moist and soft.
The next day, preheat oven to 220°C for ten minutes. My oven is fan-assisted so for others, you may need to use 240°C. Take out the pork from the fridge and season both sides with salt and pepper (approximately 1/8 tsp ground black pepper and 1/2 tsp salt). Place the pork skin side up on a roasting rack and bake for 30 minutes.
If you don't have an oven, you can use this recipe too and fry it in very hot oil but make sure to keep the softened meat in the fridge for at least a few hours before frying to make the skin crunchy.
Allow to rest for about 10 minutes before chopping to keep the juices in. Serve with lechon liver sauce. Aww! Serve monthly :-)
Sunday, June 10, 2012
Baked Corn and Spinach with Mashed Potato Topping
Whenever we have chicken adobo for dinner, the big question is always "What vegetable dish can I pair with Adobo"? Suddenly I remembered this corn and spinach combination that I ate in my children's school a few days ago. I found out from my friend that this is called corn and spinach bake so I googled it and found these two recipes.
http://www.food.com/recipe/baked-palak-spinach-and-corn-147194 confirms that this is an Indian dish because spinach is called palak. I'm not sure if I like the taste of cumin seed so I searched for another recipe.
http://i2cook.wordpress.com/2011/02/24/spinach-corn-casserole-covered-with-mashed-potato/ When I saw the picture, I know this is what I want to follow because my oldest daughter likes mashed potato. At least one of my children will eat this, not bad! I just referred to the other recipe for oven temperature.
So this is my own version of Baked Corn and Spinach with Mashed Potato Topping
Ingredients:
1 tbsp olive oil
1/2 cup finely chopped onions
2 tsp crushed garlic
2 cups or 1 bunch chopped fresh spinach
1 cup canned Del Monte sweet corn kernels (reserve the water)
For the mashed potato:
2 cups boiled and mashed potatoes
1/2 tsp pepper
1tbsp butter
1/2 cup whole milk (room temperature)
1 tsp salt (more or less depending on your taste buds)
Topping:
1/4 cup grated cheddar or mozzarella cheese
Procedure:
Saute onion and garlic in olive oil. Add the spinach and corn together with the reserved water from corn kernels. Bring to a boil then simmer until spinach is soft and the water has evaporated.
Mix all the ingredients for mashed potato.
Preheat the oven at 150°C (mine is fan-assisted oven) for 10 minutes.
Grease the baking dish or baking pan with butter. Put the sauteed spinach and corn at the bottom of the baking pan, then put the mashed potato on the upper layer. Finally top with grated cheese. Bake in the oven at 150°C for 20 to 30 minutes until it's golden yellow like this.
Enjoy!!!
http://www.food.com/recipe/baked-palak-spinach-and-corn-147194 confirms that this is an Indian dish because spinach is called palak. I'm not sure if I like the taste of cumin seed so I searched for another recipe.
http://i2cook.wordpress.com/2011/02/24/spinach-corn-casserole-covered-with-mashed-potato/ When I saw the picture, I know this is what I want to follow because my oldest daughter likes mashed potato. At least one of my children will eat this, not bad! I just referred to the other recipe for oven temperature.
So this is my own version of Baked Corn and Spinach with Mashed Potato Topping
Ingredients:
1 tbsp olive oil
1/2 cup finely chopped onions
2 tsp crushed garlic
2 cups or 1 bunch chopped fresh spinach
1 cup canned Del Monte sweet corn kernels (reserve the water)
For the mashed potato:
2 cups boiled and mashed potatoes
1/2 tsp pepper
1tbsp butter
1/2 cup whole milk (room temperature)
1 tsp salt (more or less depending on your taste buds)
Topping:
1/4 cup grated cheddar or mozzarella cheese
Procedure:
Saute onion and garlic in olive oil. Add the spinach and corn together with the reserved water from corn kernels. Bring to a boil then simmer until spinach is soft and the water has evaporated.
Mix all the ingredients for mashed potato.
Preheat the oven at 150°C (mine is fan-assisted oven) for 10 minutes.
Grease the baking dish or baking pan with butter. Put the sauteed spinach and corn at the bottom of the baking pan, then put the mashed potato on the upper layer. Finally top with grated cheese. Bake in the oven at 150°C for 20 to 30 minutes until it's golden yellow like this.
Enjoy!!!
Monday, May 7, 2012
Oven Barbecued Spareribs
This is very easy to prepare and will definitely be making this again. Now I know the trick to keep the meat tender.
Ingredients:
1.36 kg pork spareribs (about 2 pcs)
2 tbsp + 2tsp butter
1 cup chopped onion
1 cup ketchup
6 tbsp chopped green bell pepper (capsicum)
2 tbsp chopped celery
4 tbsp lemon juice
2 tbsp + 2 tsp brown sugar (jaggery + demerara can be substituted)
2 tbsp + 2 tsp cider vinegar (or apple juice + white vinegar)
3 tsp worcestershire sauce
1 tsp salt
1 tsp prepared yellow mustard
1/2 tsp ground black pepper
1/2 tsp red chili powder
Procedure:
Saute onion in butter until translucent. Add all the other ingredients except pork and bring to a boil. Simmer uncovered for 10 minutes. Cool down this sauce then use to marinate the spareribs for at least 3 hours.
Preheat the oven to 170°C for 10 minutes. Place ribs in a shallow glass baking dish then cover with the marinade. Cover the baking dish or pan with aluminum foil. Bake for 2 to 3 hours in the oven at 170 °C.
Ingredients:
1.36 kg pork spareribs (about 2 pcs)
2 tbsp + 2tsp butter
1 cup chopped onion
1 cup ketchup
6 tbsp chopped green bell pepper (capsicum)
2 tbsp chopped celery
4 tbsp lemon juice
2 tbsp + 2 tsp brown sugar (jaggery + demerara can be substituted)
2 tbsp + 2 tsp cider vinegar (or apple juice + white vinegar)
3 tsp worcestershire sauce
1 tsp salt
1 tsp prepared yellow mustard
1/2 tsp ground black pepper
1/2 tsp red chili powder
Procedure:
Saute onion in butter until translucent. Add all the other ingredients except pork and bring to a boil. Simmer uncovered for 10 minutes. Cool down this sauce then use to marinate the spareribs for at least 3 hours.
Preheat the oven to 170°C for 10 minutes. Place ribs in a shallow glass baking dish then cover with the marinade. Cover the baking dish or pan with aluminum foil. Bake for 2 to 3 hours in the oven at 170 °C.
Calderetang Batangas
My dear friend asked for this recipe so I thought I should right it down here to get this blog going. Thanks to notable Batangeñas who gave me ideas on how to make this delectable dish.
Batangeños use goat meat (mutton) or beef for this dish. This is not the typical caldereta you'll find in Manila or other parts of the Philippines. I used more ingredients in the first caldereta recipe I learned to cook where I added tomato sauce and red bell peppers (capsicum). This version is different because it uses lots of onions and no tomatoes or tomato sauce. I am still overwhelmed with the amount of chopped onion I have to saute for this dish but in the end I see where all that sauce comes from! Some say the ratio of meat to onion should be 2:1 while others say it should be 1:1. I use the 2 part meat 1 part onion ratio.
Ingredients:
1 kg beef (combination of cubes and ribs)
1/4 cup soy sauce (dark + light)
2 tbsp white vinegar
60g butter
6 cloves garlic, chopped finely
1/2 kg red onions chopped finely
25g chicken liver (chopped finely)
1 tsp (Lea and Perrins) Worcestershire sauce
1 tsp ground black pepper
1/4 to 1/2 tsp salt
50g liver spread or liver pate or 25g more chopped chicken liver (optional)
2 tbsp grated cheddar cheese
3 pcs bird's eye chilies (siling labuyo) optional
Procedure:
Marinate the beef in soy sauce - vinegar mixture for about 30 minutes. Saute garlic and onion in butter until onion is translucent. This may take about 5 minutes. Add the chicken liver and saute for about 2 more minutes. Add in the marinated beef together with the marinade. Add the Worcestershire sauce, salt and ground black pepper. Bring to boil then lower the heat. Simmer (with lid on) for about 2 to 3 hours until meat comes to your desired tenderness. Skim off the oil or fats. Add liver spread, grated cheese and chilies. Stir then simmer for 10 more minutes.
Batangeños use goat meat (mutton) or beef for this dish. This is not the typical caldereta you'll find in Manila or other parts of the Philippines. I used more ingredients in the first caldereta recipe I learned to cook where I added tomato sauce and red bell peppers (capsicum). This version is different because it uses lots of onions and no tomatoes or tomato sauce. I am still overwhelmed with the amount of chopped onion I have to saute for this dish but in the end I see where all that sauce comes from! Some say the ratio of meat to onion should be 2:1 while others say it should be 1:1. I use the 2 part meat 1 part onion ratio.
Ingredients:
1 kg beef (combination of cubes and ribs)
1/4 cup soy sauce (dark + light)
2 tbsp white vinegar
60g butter
6 cloves garlic, chopped finely
1/2 kg red onions chopped finely
25g chicken liver (chopped finely)
1 tsp (Lea and Perrins) Worcestershire sauce
1 tsp ground black pepper
1/4 to 1/2 tsp salt
50g liver spread or liver pate or 25g more chopped chicken liver (optional)
2 tbsp grated cheddar cheese
3 pcs bird's eye chilies (siling labuyo) optional
Procedure:
Marinate the beef in soy sauce - vinegar mixture for about 30 minutes. Saute garlic and onion in butter until onion is translucent. This may take about 5 minutes. Add the chicken liver and saute for about 2 more minutes. Add in the marinated beef together with the marinade. Add the Worcestershire sauce, salt and ground black pepper. Bring to boil then lower the heat. Simmer (with lid on) for about 2 to 3 hours until meat comes to your desired tenderness. Skim off the oil or fats. Add liver spread, grated cheese and chilies. Stir then simmer for 10 more minutes.
Thursday, March 15, 2012
Panlasang Pinoy
I have been seeing this man for maybe two months already. I keep on going back to him. His site is always on top of my google searches. He's simply amazing! I wonder where he gets all the recipes he features on his site. His recipes are truly delightful, enjoyable and definitely "Panlasang Pinoy". His recipes are so easy to follow and his cooking videos are very helpful.
Years ago, I attended a workshop on making dimsums and siopao so I tried to make siopao at home but it went disastrous. I never attempted to make it again until recently, whenever we attend a Filipino gathering, my children always eat the siopao bun (the white part only). We're in India so the only time they get to eat siopao is when we attend a Filipino potluck. Hey! if they can make it here then I can make it too. I googled the siopao recipe and saw Vanjo's website. His videos really help a lot. Now we don't have to wait for another Filipino get-together to enjoy siopao. :-)
I used butter instead of lard, I guess that gave the yellowish tint. It's not yet the perfectly shaped Siopao but it surely tastes good.
This is fresh lumpia. Guess who made it!?! It's not me nor my cook. My Indian neighbor and friend made this! We've been exchanging recipes and home-cooked goodies for awhile. One day I wasn't expecting she'll like lumpiang sariwa but I sent some to her nevertheless. Her picky daughter liked it so much that she's been requesting her Mom to make it. I sent her the Panlasang Pinoy link and then the next day she sent me this picture. It gave me a sense of pride and joy to see another culture embracing ours. I'm able to share a Filipino recipe to a very good Indian friend and everyone in her family really liked it.
I have made... err... (I will not take all the credit) we have made embutido, empanada, siopao, fresh lumpia, buttered puto and pandesal using Panlasang Pinoy. Thank you Vanjo Merano. I'll absolutely and regularly try more of your recipes.
Years ago, I attended a workshop on making dimsums and siopao so I tried to make siopao at home but it went disastrous. I never attempted to make it again until recently, whenever we attend a Filipino gathering, my children always eat the siopao bun (the white part only). We're in India so the only time they get to eat siopao is when we attend a Filipino potluck. Hey! if they can make it here then I can make it too. I googled the siopao recipe and saw Vanjo's website. His videos really help a lot. Now we don't have to wait for another Filipino get-together to enjoy siopao. :-)
This is fresh lumpia. Guess who made it!?! It's not me nor my cook. My Indian neighbor and friend made this! We've been exchanging recipes and home-cooked goodies for awhile. One day I wasn't expecting she'll like lumpiang sariwa but I sent some to her nevertheless. Her picky daughter liked it so much that she's been requesting her Mom to make it. I sent her the Panlasang Pinoy link and then the next day she sent me this picture. It gave me a sense of pride and joy to see another culture embracing ours. I'm able to share a Filipino recipe to a very good Indian friend and everyone in her family really liked it.
I have made... err... (I will not take all the credit) we have made embutido, empanada, siopao, fresh lumpia, buttered puto and pandesal using Panlasang Pinoy. Thank you Vanjo Merano. I'll absolutely and regularly try more of your recipes.
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