Archive | September 2012

Chilled Mango Dessert with Sago and Grass Jelly

Want a colorful, healthy and refreshing dessert? Just good for a hot weather like ours, I prepared this Chilled Mango Dessert with Sago and Grass Jelly by thefussfreechef. Few weeks ago I’ve come across this recipe featured in AFC FB page, with the picture inviting as it seems and maybe because of my great love for mangoes, made me keep the recipe on hand. I did try the Pakistan Mango which is most available here but I think it would have tastes much better if i’ll use the Carabao Mango that’s locally famous back home. Yet for now having left with no choice, any variety of mango would suffice. With few bits of cooked “sago” or tapioca pearls and slices of jelly from my last week’s “buko pandan salad” I’ve set aside intentionally for this purpose, I had a really fuss free dessert for lunch to enjoy right now!

Chilled Mango Dessert with Sago and Grass Jelly

 Ingredients

  • 2 large, ripe mangoes, chilled and peeled
  • 3 tbsp mango juice (I use Caesar Mango Nectar Juice)
  • 3 tbsp mango yogurt  or plain yogurt
  • 2 tbsp grass jelly, cubed
  • 1 tsp sago, cooked
 Preparation Instructions
  1. Cut the flesh of the first mango into cubes and put into two dessert bowls. Arrange the cubes in a small mound.
  2. Cut the flesh of the second mango and put all into a blender. Add the mango juice and yogurt and whizz for a few seconds until it becomes a smooth puree. Pour into the dessert bowls.
  3.  Top with the grass jelly cubes and sago, and serve immediately.

Rellenong Alimasag or Stuffed Crabs

Rellenong Alimasag or Stuffed Crabs is a Filipino dish that is made out of crab meat and vegetables stuffed in crab casing. This cooking method is also popular during festive events as preparation can be so intricate as it’s messy and time consuming, you have to extract all the meat from the crabs.  Yet it didn’t hold me back in preparing it, again I have some leftover of steamed crabs crabs from the weekend and I want to do something different out of it. This was my first time, admittedly it  didn’t turned so yummy, I’ve realized that it should have been deeply fried on medium high heat than just frying it with a little amount of oil,  but I promised myself the next time I’ll do it it would be perfect!

What about you are you up to a challenge ? Why not try this recipe:

Ingredients

  • Meat and top shell of 5 pieces steamed blue crabs
  • 1 medium potato diced
  • 1 medium carrot diced
  • 1/2 cup bread crumbs
  • 1 medium onion, minced
  • 1 piece long green chili (siling pansigang), chopped
  • 1 medium tomato, diced
  • 2 teaspoons fresh parsley, chopped thinly
  • 1 teaspoons garlic powder
  • 1/2 teaspoons salt
  • a pinch of ground black pepper
  • 2 tablespoons cooking oil for sauteeing
  • 2 pieces raw eggs
  • 1 to 2 cups cooking oil for frying
  • a pinch of msg. & maggi magic sarap; optional

Cooking Procedure

  1. Heat pan and pour-in 2 tablespoons of coooking oil.
  2. Saute onion and tomatoes.
  3. Add potato and carrot. Cook for 3 to 5 minutes
  4. Put-in the long green chili and crabmeat (you may include the juice of the crab for additional flavor). Cook for 2 minutes.
  5. Add parsely, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
  6. Once the temparature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
  7. Stuff each crab shell with the mixture.
  8. Heat a pan and pour-in 1 to 2 cups of oil.
  9. When the oil becomes hot, deep fry the stuffed crab shells. The part with the stuffing should be facing up.
  10. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
  11. Turn off the heat and transfer to a serving plate.
  12. Serve with tomato or banana ketchup as dipping sauce. Share and enjoy!
This entry was posted on September 12, 2012. 2 Comments

Chicken Barbecue

Chicken Barbecue

Barbecued chicken is a variation of Pinoy Pork Barbecue simply because the marinade and procedure are almost the same. However, both has it’s distinct flavor that everyone loves.  Others may call it grilled chicken as it is done indoors under a grill while barbecuing is done outdoors on a barbecue. Whatever it is the process is  just the same cooking it  hot in charcoal or electric grill as I do, since we don’t have any place from the building for charcoal grilling. Nonetheless, my electric grill if just fine for easy grilling of chicken as it has an easy adjustment if you want it cooked low and slow or hot and fast, but for chicken meat it needs both to achieve a fantastic result …well done  from the inside and a bit crispy on the outside.

Just like pork barbecue, chicken barbecue  is fairly simple to make, but it does take a little bit of time to marinate. Please note that the longer you let it marinate the better the taste. If you wish to prepare this dish, marinate it in the evening so as on the next day the chicken is all ready for grilling.

Chicken on the Grill

Ingredients

  • 6 pcs. chicken leg quarters, cleaned
  • 1/2 cup of Mama Sita’s barbecue marinade
  • 1 whole garlic, peeled & smashed
  • 1 medium size lemon, juiced
  • 1/2 tsp. ground black pepper
  • 1 tbsp. Maggi magic sarap
  • 1 pinch MSG (optional)

Instructions for Cooking

  1. Make the marinade by combining the garlic, mama sita’s marinade, juice of 1 lemon, msg., maggi magic sarap, and ground black pepper in a bowl. Stir to mix.
  2. Put the chicken leg quarters inside a large freezer bag, and then pour-in the marinade.
  3. Shake the bag gently to coat the chicken with marinade then remove the air inside the bag. Seal the bag then refrigerate overnight.
  4. Remove the chicken from the bag and transfer the remaining marinade to a bowl and put a little oil  for basting.
  5. Put on the chicken into bamboo or metal skewers for easy turning.
  6. Heat-up your grill and start grilling the chicken under medium heat for 12 to 15 minutes per side or until the chicken is completely cooked. Do not forget to baste the chicken with the remaining marinade mixture.
    Note: Chicken takes a long time to cook. Grilling it in high heat will cause the outer part of the chicken to cook earlier leaving the inside raw.
  7. Remove from the grill and transfer to a serving plate.
  8. Serve with steamed rice.
  9. Share and enjoy!

Note:

Baste the chicken with the remaining marinade to further enhance the flavor while grilling. Basting the meat will also help to keep it moist through the entire cooking process.

Dinakdakan (Spiced Grilled Pork Ears)

My husband and I come from different regions in the Philippines however we get along well with “dinakdakan”, one of the best Ilokano recipe that taste so good when the spices are well blended…I swear it is so yummy…taste more delicious than sisig!!!  Both dishes are somewhat similar in cut and are actually serve as appetizer for those who love drinking liquor but is equally good for viand. Preparation is similar to pork “kinilaw” with the addition of pork brain and/or mayonnaise. If pork’s brain is not enough or not available, mayonnaise can be used as a substitute. However, we can also make it without using either of the two instead pour a little vinegar as dressing.

This dish had been introduced to us by an Ilokano family, a good family friend actually.  It has always been a hit on the table during birthdays and other parties they hosted, the reason why we adopted the recipe and became an occasional favorite dish for us. You may find the recipe below:

Dinakdakan with Vinegar as Dressing

Ingredients

  • 250 to 350 grams pork ears
  • 1 medium sized white onion, sliced
  • 1 medium sized ginger, chopped
  • 2 to 3 pcs. siling labuyo, chopped
  • Salt and pepper
  • 5 pcs. calamansi or  1 pc.lemon,  juiced
  • 2 tbsp. of vinegar
  • 1/2 cup mayonnaise; optional

Directions

  1. Boil pork ears with salt until half cooked. Strain and grill until brown.
  2. Chopped the meat into small cubes (or your desired sizes).
  3. Place in a bowl and then add onion, ginger, siling labuyo, lemon or kalamansi juice and vinegar.
  4. Mix well with mayonnaise if using.
  5. Season with salt and pepper according to taste.
  6. Serve with steamed rice or as “pulutan”.
This entry was posted on September 10, 2012. 5 Comments

Buko Pandan Salad

Who wants a refreshing and mouth watering dessert on a hot Sunday noon? I have made the dish so abrupt the minute I saw some fresh young coconut or “buko” here…it’s “buko pandan” that I enjoy much more than fruit salad, maybe because I also love coconut.

Buko Pandan is a popular Filipino dessert especially on most parties.  This is made using “buko” or young coconut, tapioca pearls and Screwpine leaves (locally known as “Pandan”) added as flavoring to the gelatin or “gulaman”. The fragrant smell of pandan is soothing after a filling meal. However, since there are no pandan leaves or pandan essence available here I’ve used “Mr. Gulaman” a powdered gelatin buko pandan flavor,  just lucky I found it here in one of the groceries selling Filipino goods.

You might be interested trying it… preparation is just easy and  ingredients are cheap.

Buko Pandan Salad

Ingredients

  • 2 cups young coconut strips (Buko)
  • 2 cans condensed milk (big can, about 388ml a can)
  • 3 cans nestle cream (small can about 120ml each can)
  • 1 pack  powdered gelatin buko pandan flavor (i used Mr. Gulaman brand)
  • 6 cups water
  • 3 drops green food coloring
  • 2 cups small tapioca pearls, cooked (optional)

Cooking Procedure

  1. Combine water and powdered gelatin then stir using a spoon.
  2. Add food coloring then stir until everything is evenly distributed.
  3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
  4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
  5. Combine condensed milk, table cream or nestle cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
  6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
  7. Serve for dessert. Share and enjoy!

Laing or Taro Leaves in Coconut Cream

 

Laing

After a few years, I tasted again the gabi leaves with coconut cream, I missed the taste so much. My grandma also used to cook this dish for us since we had plenty of gabi plants in our farm. You may want to try this authentic recipe for laing from Leyte. We don’t saute the ingredient. we simply boil the coconut cream with all the meat, ginger, (or if you are using fish or shrimp or dilis) that we use together with garlic and chili pepper.We only use only the first extract of coconut (kakang gata). After the first boil add the gabi leaves, put the heat on low fire and let it simmer and cook for at least an hour. Once the coconut oil comes out and incorporates with the gabi stir one time and add a teaspoon of salt and msg.

As for this time since we can’t find any fresh or even dried leaves here, we have to buy it in can from any groceries here selling Filipino goods. It’s the “Moondish Laing” in can containing 155 grams which is readily cooked, but I usually recook it in a few minutes by boiling half a cup of coconut cream and pre-cooked pork belly slices before putting the “laing”. Adding a pinch of maggi magic sarap and a little garnishing of spring onion leaves and hot red chili, would create a taste just like the “laing” that I used to eat when I go home to my very own native place. You can try this easy way my fellow overseas kabayans, I assure you of of a good and satisfying meal and can even be best when served with fried fish or “daing” other than steamed rice.

This entry was posted on September 5, 2012. 2 Comments

Grilled Fish

Grilled Fish

The best way to cook fish easy, hot and fast is by grilling. You can literally get fish off the grill in a matter of minutes, thus making fish the perfect healthy meal.  Grilled fish is also great for dinner parties, picnics and even as “pulutan” for drinking sessions with friends. Before dinner you can get the fish soaking in a marinade or otherwise just simply seasoned up the fish with salt and msg. (vetsin) just like what I did with “talakitok” or what they call it here as “zubidi”, and then light up the grill a few minutes before everyone wants to eat.

The hardest part of grilling fish is knowing when it’s done. This is generally the trickiest part of grilling, but I have no worries about that. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through. If any part of the meat is still glossy and partially translucent then it’s not done yet. When everything is done, a spiced vinegar or  freshly squeezed lemon juice in soy sauce with chili and on the side with chopped tomatoes, onions & cucumber makes everyone appreciate the meal just a little bit more.

It would have been much better if charcoal grilled but we can’t do otherwise as we don’t have any place from the building for grilling. Nonetheless, electric grill would be fine for easy grilling of chicken, meat and most especially fish to cut a little fat from our diet.