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    Filipino Food

    Kilawin na Isda or Kinilaw

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    Just looking at the photos makes me want to eat more kilawin or kinilaw na isda. Once can use either tuna or lapu-lapu fillets to make this dish. I always associate the Kinilaw with a beach outing. Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turnes opaque in color. Though kinilaw may not be as popular as adobo, it certainly has a one-of-a-kind taste that many Pinoys abroad crave for.

    In Philippine Food and Life (released by Anvil Publishing in 1992), Gilda Cordero-Fernando narrates of an Ilokano group who, during the Spanish period, were part of the crew English navigator Thomas Cavendish’s ship. Right after the sailors threw all the intestines of a goat into the sea, the Ilokano assistants dived into the sea for their kilawin — dipped or cooked in bile sauce or broth. The chronicler, who was ignorant of what the Pinoys were preparing, described the dish as “a disgusting mess.”

    Not only goats, which is believed to be a good source of protein and calcium, however, may be made into kilawin. Beef, carabeef, fish, shelfish, including octopus are also popular options.

    (Sources: Alegre, Edilberto N. and Fernandez, Doreen G. “Kinilaw: A Philippine Cuisine of Freshness.” Bookmark Inc.,1991;Cordero, Gilda Fernando. “Philippine Food and Life.” Pasig City: Anvil Publishing, 1992)

    Kilawin na isda is so easy to prepare too.

    Here are the ingredients:

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    Paella, Filipino Style

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    paella
    My daughter Lauren was dying to cook paella for our Christmas Eve dinner over 2 years ago. I bought all the ingredients in the morning but I wanted to cook it already while the seafood was still fresh. My recipe for paella is one where I can pre-cook everything and place it on the pyrex dish for baking at a later time. It made sense to prepare it now then bake it just before Christmas dinner. I can’t be hassled with cooking just before the Noche Buena.

    Here is my Paella, Filipino Style recipe. Lauren assisted me with the cooking.

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    Noche Buena Dish: Majestic Chinese Ham

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    chinese Ham
    Noche Buena is never complete without the traditional chinese Ham. I always choose Majestic Ham because it isn’t too salty for me. The secret to their moist, mouthwatering ham products is in their curing process. Their hams are cured in oak barrels, aged for full flavor, and seasoned with select spices before being cooked to perfection. It’s my preference, of course especially since they are so established with 70 years of curing and cooking ham to perfection under their belt.

    The common glaze used is pineapple but this time, I used Apple-cinnamon glaze.

    Here’s the recipe for Chinese Ham with Apple Cinnamon Glaze:

    Ingredients
    1 2 to 3 kilos Chinese Cooked Ham
    2 cups Apple Juice
    1/4 cup cherry brandy
    1 1/2 cups brown sugar
    1 medium apple , chopped
    2 pieces bay leaf
    1 tsp cinnamon powder
    slices of green and red cherries
    toasted cashew nuts
    celery leaves

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    Embutido Recipe (Filipino Style Meatloaf)

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    Are you planning your noche buena menu this early? Well I usually plan mine as early as November. Every Christmas, I prepare Embutido (otherwise known as Filipino style meatloaf) in large quantities. It’s the perfect Holiday dish to prepare for unexpected guests. One can easily freeze the embutido, slice it , heat it in the oven and serve. The embutido that I know is wrapped in sinsal (an internal pork entrail) which is ideal for steaming. Mom only prepared embutido on Christmas season. There are so many ingredients which need lots of preparation time but like I told you, once prepared, and cooked it’s perfect to store.

    Here is my Embutido recipe.

    Ingredients

    2 pieces red pepper, minced finely
    3 kilos ground lean pork
    2 pieces carrot, grated finely
    1 cup Chorizo de Bilbao, chopped finely (this is the one that gives the flavor)
    6 eggs, beaten
    200 grams raisins
    300 grams pickle relish
    3 onions, minced
    1 1/2 tablespoon minced garlic
    1 1/2 teaspoons ground black pepper
    3 1/2 Tablespoons fine salt
    7 1/2 Tablespoon sugar
    2 1/2 Tablespoon worcestershire saice
    3/4 cup cornstarch

    Garnishing

    3 eggs hardboiled
    5 pieces hotdog
    4 pieces Vienna sausage

    Procedure

    1. Combine all the ingredients except the garnishings.

    2. Blend thoroughly together. Before rolling , take a small meat portion and fry to make sure the flavors suit your taste.

    3. Measure a 1 cup pork mixture. Spread pork mixture into 8″ x 10″ aluminum foil.

    4. Make a rectangular well in the center.

    4. Arrange slices of hard cooked eggs, Vienna sausage and hotdog. Roll until the ends of the pork mixture covers the eggs and sausages. Continue rolling the pork mixture back and forth until it covers the slices of eggs and sausages in the center.

    6. The rolled mixture in the aluminum foil should reach around 1″ to 2″ in diameter.

    7. Seal both ends. Repeat with the remaining pork mixture.

    8. Steam bake in moderate oven over 350 F for 1 hour or steam for 30 minutes.

    Makes 18 rolls

    Isn’t this one of the perfect dish for Noche Buena?

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    Bam-i, Cebuano Pansit

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    bami-iBam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. It’s sad that my kids don’t really like the combination of the noodles. I think the taste is so divine and different from the usual pancit guisado. Timing is important so as not to overcook the egg noodles. Usually the vermicelli or sotanghon is cooked first before the egg noodles are added. I’ve innovated this recipe to include Filipino sausage which you can buy in the groceries. It gives a more smoky flavor to Bam-i.

    Here is my recipe:

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    Siopao Asado Recipe

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    siopaoA lot of you have been clamoring for a siopao recipe. It’s been ages since I last cooked siopao. My recipe is based on”Favorite Filipino Recipes” by Pat Dayrit. The recipe is comprised of two parts: the dough and the filling. Let’s start with the dough first

    Dough
    1 1/2 cups lukewarm water
    2 tablespoons sugar
    1 teaspoon dry yeast
    4 1/2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 cup sugar
    3 tablespoons pork lard

    Procedure for Dough

    1. Place the sugar and yeast into the lukewarm water.

    2. Let stand for 10 minutes.

    3. Mix flour, baking powder, remaning sugar and lard.

    4. Add the mixture of Number 3 to the yeast mixture in number 1.

    5. Knead until smooth.

    6. Let rise for 2 hours. (Prepare filling while waiting for the dough to rise)

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    Ube Halaya or Jalea de Ubi

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    ube HalayaUbe (Purple Yam) Halaya is one of my favorite desserts that I remember with fondness. Mom often prepared Ube Halaya in a pyrex dish. I liked the natural purple color instead of the bright purple color that I often see in commercial ube halaya. The best ube comes from Bohol because of its aromatic fragrance and sweetness. Perhaps, this legend explains the gift granted to the Bohol Ube Kinampay. Kinampay is a kind of ubi, the most expensive kind yet there are many varieties that are named Kinampay. The Bohol Ube Kinampay can be found in Dauis, Panglao, Tagbilaran, Corella and other southwestern towns of Bohol.

    Granting you have the Bohol Ube, here is a simple recipe of Ube Halaya prepration. There are many variations that use coconut milk and evaporated milk but I use condensed milk.

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    Pork Menudo

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    I’ve avoided simple recipes in this blog simply because I think one can easily get it from other sites. But for the sake of my readers, let me a menudo recipe. Menudo is my husband’s favorite dish. Too bad my kids don’t really like it. I like my menudo to have some raisins in it but my husband does not want any of it. Here is my recipe

    1/2 kilo pork cut in small cubes
    2 Tbsps. Oil
    2 cloves garlic, crushed
    1 onion chopped
    1 chorizo bilbao or spanish sausage (sometimes we use hotdog)
    1 cup tomato sauce
    1 piece red or green pepper
    1 cup garbanzos
    2 cups broth
    2 potatoes, cubed and fried
    salt to taste
    dash of pepper

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    Pork Barbecue, Filipino Cooking Style

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    pork barbecue
    Pork barbecue is a fast selling food item. It’s easy to cook and convenient for the hungry customer. The only thing I dislike about grilling the pork barbecue is the smoke. In our old neighborhood, I told the maid to grill just outside the gate. Now some passerbys often think we are selling barbecue. Hehe, maybe I will sell them one of these days. Anyway, I prefer my barbecue to be a bit sweet. Here’s my recipe for Pork Barbecue Marinade:

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    Sinigang Recipe

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    Sinigang is a Filipino soup dish with a tamarind base which is well known for its sour taste and the variety of ingredients that you can put in it. The dish often incorporates fish (bangus), pork, shrimp, or beef, along with vegetables like string beans, kangkong, okra, pepper, radish, and kamatis (tomato). Sinigang has always been a childhood favorite and is still one of those dishes that can make my mouth water upon merely hearing its name. For some reason, I can’t stand the taste of shrimp sinigang or sinigang na bangus; my favorite kind is beef sinigang though pork sinigang is good too.

    The best kind of sinigang is one that’s mouth-curdling sour but with the right amount of salt and spiciness. I attempted to make beef sinigang a couple of months ago and I’ve yet to achieve the precise flavor I love in my sinigang. But here’s the recipe I used if you’d like to give cooking sinigang a shot:

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    Buko Fruit Salad

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    buco salad
    New Year’s Eve noche buena must have a fruit salad on the dinner table. The most popular fruit salad is the Buko salad. The popularity of fruits during New Year’s Eve celebration is part of the tradition to bring in good luck, fortune and prosperity. Today, I will hie off to the grocery to buy ingredients for my fruit salad. Here is my recipe.

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    Chicken Relleno (Stuffed Chicken)

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    chicken_gallentina

    Chicken Relleno or Stuffed Chicken. Relleno comes from the Spanish word “Rellenar” which means “to stuff. The chicken is stuffed with ground pork, ham, vegetables, hard boiled egg, etc. and then baked. Here is a favorite dish which I want to share with you. The hard part is in the deboning but once you’ve mastered it, stuffing the chicken shouldn’t be too hard.

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