Cook spaghetti in salted boiling water according to
package directions. Reserve 1 cup of pasta water.
Sauté garlic in olive oil until fragrant. Add onions and cook until soft. Add
tomatoes and cook until very soft. Add basil leaves, oregano, tomato paste,
juice from the canned tomatoes and 1/2 cup of pasta water. Season with salt and
pepper to taste and simmer until thick.
Toss pasta
with sauce until all noodles are well coated. Garnish with basil, breadcrumbs,
and Parmesan cheese.
Aug 30,
2009
Palitaw
This merienda is named so because the flat discs of glutinous rice are
dropped into boiling water and cooked until they float ("litaw" in Filipino) to
the surface. The sesame seeds must be toasted until aromatic and golden brown
before pounding for more flavor.
Serves 6
Prep
Time 25 minutes
Cooking Time 15
minutes
2 cups glutinous rice
3/4 cup water
1/8 cup glutinous rice flour for
dusting
2 cups grated coconut (niyog)
2 tablespoons sesame seeds
1/3
cup granulated sugar
1 Combine glutinous rice flour and water in a bowl. Keep
mixing until mixture turns into a dough. Dust hands and fingers with glutinous
rice flour to prevent dough from sticking to hands while shaping it.
2 Take 2 teaspoonfuls of the dough and roll into a
ball. Flatten mixture against the palm.
3 In a
saucepot, boil 6 cups water. Drop palitaw pieces one at a time into the boiling
water, taking extra care that they do not stick to each other in the pot.
4 When a palitaw floats to the surface, remove using a
skimmer and transfer to a plate or tray. Cool slightly.
5 Dredge both sides of each palitaw in grated coconut
then arrange on a baking sheet. Toast sesame seeds, then pound slightly in a
mortar and pestle.
6 Combine toasted seeds with
granulated sugar in a bowl and sprinkle over palitaw.
Fish Fritters
Grams Diner shares their recipe for this hit-with-the-kids fish
dish!
Serves 2
Prep Time 15 minutes
Cooking Time 12 minutes
For the fish
60 grams fish fillet, sliced into 1-inch strips
salt and
pepper to taste
juice of a 1/8 slice of lemon
For the batter
1 egg
1/4 cup flour
1/2 cup water
2 teaspoons salted butter
a dash of
salt and pepper
For the tartar sauce
1/4 cup chopped shallots
1/3
cup pickle relish
1/3 cup mayonnaise
pinch of black peppercorn
dash of
salt and paprika
2 teaspoons chopped parsley
3 tablespoons chopped
celery
juice of a 1/8 slice of lemon
French fries (optional)
1 Prepare the fish: Season fish fillet with salt and
pepper and lemon juice Set aside.
2 Prepare batter:
Mix egg and flour in a shallow bowl. While mixing, gradually add water, butter,
and a dash of salt and pepper. Dip fish strips in batter and deep-fry in hot oil
until golden brown.
3 Prepare the tartar sauce: In a
bowl, mix shallots, pickle relish, mayonnaise, black peppercorn, salt and
paprika, parsley, and celery. Squeeze in lemon juice.
4 To serve, arrange cooked fish fritters in plate and
serve with french fries.
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Jun 7,
2011
Adobong Pusit Balsamico
This dish is Pinoy in nature and cooking technique (our pang-gisa brings out
the true savory flavor of Filipino dishes), but it gets a sophisticated update
with the addition of balsamic vinegar, a favorite gourmet ingredient.
Serves 6 to 8
Prep Time 30 to 40
minutes
Cooking Time 10 to 15 minutes
1 tablespoon finely chopped garlic
1/2 cup finely chopped onions
1/4
cup finely chopped tomatoes
2 tablespoons extra virgin olive oil
1 kilo
medium squid,
cleaned
well
1/2 cup water
1/3 cup balsamic vinegar
1/2 tablespoon
salt
1/4 teaspoon coarsely ground black
pepper
1 Sauté garlic, onions, and tomatoes in olive oil. Cook
well until tomatoes are soft and onions are translucent. Set aside.
2 Boil squid with water, balsamic vinegar, salt, and
black pepper, about 5 to 7 minutes. Do not stir until fully boiled. Adjust
seasoning.
3 Add the sautéed tomato mixture. Simmer
then bring to a boil. Adjust seasoning as desired.
Moussaka
Prepare this Greek dish—a layering of tender eggplant, tomato-based meat
sauce, and creamy bechamel, with notes of cinnamon and nutmeg—and serve with
grilled pita bread.
Serves 10 to 12
Prep
Time 30 minutes
Cooking Time about 2
hours
2 kilos eggplant
For the meat sauce
1 red onion, chopped
1 kilo
ground beef
1/3 cup red wine
2 tablespoons tomato paste
1 teaspoon
cinnamon powder
pinch of salt and pepper
For the bechamel sauce
1/3
cup butter
1/3 cup all-purpose flour
1 liter fresh milk
200 grams
Cheddar cheese, grated
30 grams Parmesan cheese
1/3 cup cream
3
eggs
dash of nutmeg
pinch of salt and white
pepper
1 Peel eggplant and deep-fry until golden brown; set
aside.
2 In a hot pan, saute onions until cooked. Add
ground beef and saute until beef is brown. Add wine and let cook until it is
absorbed. Add tomato paste. Season with cinnamon and salt and pepper to taste.
Set aside.
3 In a separate saucepot, saute butter until
melted. Add flour and sauté until thick. Slowly add milk; stir. Add cheeses and
stir until melted. Slowly add cream.
4 In a medium
bowl, beat eggs. Slowly add about 1 cup sauce. Beat
together.
5 Add egg mixture back to the
saucepot.
6 Season with nutmeg, salt, and pepper.
Simmer until thick. Set aside.
7 Preheat over to 325ºF.
8 Assemble the moussaka: Place fried eggplant in the
bottom of an 8x12-inch baking pan. Arrange so that the bottom of the whole pan
is covered. Add the meat sauce and spread until it covers the first layer. Add
another layer of eggplant. Pour in bechamel sauce and spread.
Bacon-wrapped Filet Mignon with Fresh Oyster
Gravy
Who can resist a well-cooked steak? The bacon keeps the meat extra moist, and
the oyster gravy adds a wonderful layer of flavor to the dish. Remember to let
the meat rest before slicing into it. You don't want all the tasty juices inside
to go to waste.
Serves 6
Prep
Time 20 minutes
Cooking Time 20
minutes
6 pieces beef tenderloin (about 160 grams each)
12 pieces smoked
bacon
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive
oil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
For the fresh oyster gravy
1/2 onion, minced
2 cloves garlic,
minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup
chicken stock
1 teaspoon mustard
1 cup fresh oyster
meat
1/2 tablespoon chopped parsley leaves
reserved steak
drippings
salt and pepper to taste
4 tablespoons cream
1 teaspoon
truffle oil
grilled asparagus, to serve
(optional)
1 Preheat oven to 370ºF.
2 Wrap
filet mignon pieces with bacon and seal ends with a toothpick. Marinate them in
mixture of salt, pepper, olive oil, thyme, and rosemary for at least 20 minutes.
3 In a thick-bottomed or cast-iron pan, heat a little
oil and sear steaks until brown on all sides. Transfer to a baking pan and bake
for about 7 minutes. Let steaks rest for at least 8 minutes then remove
toothpicks before serving. Reserve pan drippings.
4
Make the fresh oyster gravy: In a saucepan, saute onions and garlic in butter
until translucent and fragrant. Add fl our and cook for 30 seconds. Add chicken
stock while constantly stirring. Add mustard, fresh oysters, parsley, and steak
drippings. Season with salt and pepper. Finish with a little cream and truffle
oil. Pour over steaks or serve separately. Serve with grilled asparagus, if
desired.
Chicken Tocino
Here's a great Pinoy breakfast, plus a yummy baon for both kids and grownups!
Serves 6 to 8
Prep Time 1 hour,
including marinating time
Cooking Time 10 to 15 minutes
1 kilo boneless chicken thighs
3 tablespoons finely minced garlic
1/2
tablespoon salt
1/2 teaspoon ground black pepper
3 tablespoons brown
sugar
2/3 cup pineapple juice
2 teaspoons soy sauce
2 tablespoons
oil
fried brown rice, sautéed onions, tomatoes, and scrambled eggs, to
serve
(Learn How to
Cook Brown Rice)
1 Using paper towels, pat chicken thighs dry; set aside.
2 Mix together garlic, salt, ground pepper, brown
sugar, pineapple juice, and soy sauce. Stir until well combined. Add in chicken
thighs, one piece at a time. Let stand at room temperature for 1 hour.
3 In a nonstick pan, fry chicken in oil. Drain on
paper towels and slice into bite-size pieces. Serve with fried brown rice,
sautéed onions, tomatoes, and scrambled eggs.
Tips to make
sure you get the best tocino possible:
• Make sure to dry the
chicken thighs before marinating. This allows the ingredients to be absorbed
faster and with less contamination.
• Mix the marinade very well
until it is uniform in color—it will translate to uniformly flavored
meat.
• Let the mixture rest at room temperature for an hour. This
allows the chicken to take in all the flavor from the marinade.
• Fry
the tocino in a nonstick pan. This means that you can use less oil, making the
dish a little less sinful.
Chap Chae
In the mood for noodle night? We suggest you try something new, like this Korean dish. It's as yummy as it is easy, and can be eaten hot or cold.
Serves 4 to 6
Prep Time 10 minutes
Cooking Time 10 minutes
250 grams mung bean noodles,
soaked in warm water for 10 minutes
1/2 cup light soy sauce
3 tablespoons sesame oil
2 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons corn oil
1 onion, sliced lengthwise
1 package (about 2 cups)
fresh button or
oyster mushrooms, sliced
100 grams tenderloin beef, sliced thinly
carrot, julienned
a handful of spinach leaves
1 Drain soaked noodles. In a pot, cook noodles in boiling water until tender, about 2 minutes, and drain. Rinse in cold water until cool.
2 In a bowl, combine light soy sauce, sesame oil, sugar, and garlic. Mix until sugar is dissolved.
3 Heat corn oil in a wok or sauté pan. Sauté the onions, add the mushrooms, and cook until slightly tender.
4 Add the beef slices. Cook for 2 to 3 minutes. Stir in the carrots and spinach leaves.
5 Add the sauce mixture to the pan, then stir in the noodles. Cook until most of the liquid has been absorbed. Remove from heat, transfer to a serving plate, and serve.
Substitution tip If glass noodles are not available, you can use sotanghon instead.
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Mar 18,
2012
Seafood Pansit Habhab
Seafood lovers will delight in this makeover of Pansit Habhab, a popular
saucy noodle dish from Lucban, Quezon, that's traditionally served in banana
leaves.
Serves 3
1 teaspoon garlic, minced
2 teaspoons red onions, minced
1 teaspoon oil
for sauteeing
1 cup mixed seafood (try shrimps, fish balls, crabsticks)
1
to 2 tablespoons soy sauce
salt and pepper, to taste
1 cup chicken
broth
1/4 cup carrots, julienned
(Click to see How to
Julienne a Carrot)
3 tablespoons garlic chives, chopped
1 cup
shredded cabbage
2 cups cooked Lucban noodles
calamansi and vinegar
(optional)
1 Saute garlic and onions in oil. Mix in seafood; stir-fry
for 3 minutes. Add soy sauce; season with salt and pepper to taste. Pour in
chicken broth; simmer for 1 minute. Add carrots, garlic chives, and cabbage.
Adjust seasoning.
(Click here to see How to
Stir-fry)
2 Toss in noodles; mix until just
combined. Serve hot with calamansi and vinegar on the side, if desired.
Beef Curry
Making your own curry paste may take more time but the results are worth it. The taste is fresher and more vibrant than the one you can get from a premade, packaged paste. You'll need a sharp knife and a good, large chopping board to make this curry paste. Keep extra curry paste refrigerated and use within one week.
Click on link to see more curry recipes
Serves 6
Prep Time 30 to 40 minutes
Cooking Time 18 to 25 minutes
For the curry paste
5 stalks
lemongrass, outer leaves discarded
8 medium shallots, sliced
5 red Thai chillies
1 head of garlic, cloves peeled
zest from 4 limes
2 tablespoons galangal (from a jar, purchased
from the supermarket) or substitute with fresh ginger
12 whole white peppercorns
3 tablespoons ground coriander
5 tablespoons Thai fish sauce (patis)
4 tablespoons vegetable oil
curry paste
(see recipe above)
750 grams sirloin, thinly sliced
3 cups
coconut cream from fresh coconut
4 to 5 dried
kaffir lime leaves
3 to 4 tablespoons brown sugar
6 to 7 baby eggplants, thinly sliced at a diagonal
additional fish sauce for dipping
1 Finely chop the first six ingredients for the curry paste one by one. Then combine them in one pile.
2 Using a mortar and pestle, grind the white peppercorns to a fine powder. Add this and the ground coriander to the pile of chopped ingredients.
3 Take the entire pile and chop again into a rough paste, stopping only when the bits can’t get any smaller. Transfer to a bowl and stir in fish sauce.
4 In a large pot over medium heat, sauté curry paste in vegetable oil until sizzling and fragrant.
5 Add sirloin strips to the pot. When the edges have turned light brown, add coconut cream and kaffir lime leaves. Bring to a boil then lower flame to medium-low, keeping the curry at a constant simmer.
6 Add brown sugar and season with fish sauce to taste. Let simmer for 10 minutes.
7 Add sliced eggplants and simmer an additional 2 to 3 minutes or until eggplant is tender. Serve piping hot, over steamed rice.
Chinese Sausage and Shrimp Summer Rolls
Light and refreshing, these delicious rolls are the perfect treat to prepare and eat on a scorching summer day.
RELATED recipes: Vietnamese Spring Rolls, Vietnamese Fresh Spring Rolls, Vietnamese recipes
Serves 4 to 6
Prep Time 40 minutes
Cooking Time 1 minute
For the nuoc cham dipping sauce
1/2 cup warm water
3 tablespoons sugar or to taste
1 tablespoon fish sauce or to taste
1 tablespoon fresh lime juice
1/2 teaspoon minced garlic
1 bird’s eye chili, chopped
3 pieces
Chinese sausage
1 tablespoon vegetable oil
6 medium shrimps
6 sheets rice paper
6
lettuce leaves (hard stalks removed)
12 medium or large
basil leaves
18
cilantro leaves
50 grams rice noodles, prepared according to package directions
1 Make the nuoc cham dipping sauce: Combine water and sugar; stir until sugar dissolves. Add the rest of the ingredients and mix well. Chill and set aside.
2 Slice each sausage diagonally into four pieces. Heat oil in a medium frying pan. Cook sausages for about 1 minute; set aside.
3 Cook shrimps in a small pot of boiling water. Remove immediately once they turn pink. Remove head, tails, and shells. Slice in half, crosswise. Set aside.
4 Fill a tray or a large, deep plate with warm water. Dip both sides of 1 sheet of rice paper until soft and pliable. Transfer rice paper to a clean plate or chopping board. On the bottom third section of the rice paper, place a lettuce leaf, 2 basil leaves, 3 cilantro leaves, a small handful of prepared rice noodles, and 2 sausage slices. Roll once to cover the filling. Add 2 slices shrimp, orange side facing down, then fold the sides. Roll tightly to seal. Repeat to make a total of six rolls.
5 To serve, place rolls on a platter or slice diagonally and arrange on a plate. Serve with nuoc cham on the side.
