Cocido-ispirato rinforzi lo stufato
Stavo leggendo in su sopra cocido ed ho scoperto che lo Spagnolo tradizionale cocido è che cosa conosciamo nelle Filippine As pochero. Almeno, è il più vicino rinforza lo stufato allo Spagnolo cocido — ceci (ceci), i cunei del cavolo, le patate, carote e rinforzano lento cucinato in cipolle, pomodori ed aglio tagliati. Ma serviamo e mangiamo il pochero da pasto del un-piatto. Lo Spagnolo cocido è servito sia da minestra che entrata. Il brodo spesso in cui la carne e le verdure sono state cucinate è servito da minestra mentre la carne è servita su un vassoio circondato dalle verdure cucinate. Quello è troppo lavoro per una madre occupata come me. Bastilo per dire quello mentre questo piatto è stato ispirato dallo Spagnolo cocido, Lo denominerò semplicemente As cocido- ispirato rinforzi lo stufato.
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Lasang Pinoy 14 (La Espanyola di A): Sarciado del mio padre
Circa il sarciado del mio padre… naturalmente, avevo goduto questo piatto countless dei periodi in cui stavo sviluppando in su. Ma il giorno che il mio marito ha mangiato il sarciado del mio padre, esso si è trasformato in nel suo campione per il sarciado. Avevo dato alla luce appena al nostro firstborn, SAM e su una chiamata, il mio padre ha cucinato il suo sarciado e una minestra del mollusco con malunggay. Il mio marito non potrebbe smettere di parlare del sarciado per i giorni.
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Tokwa' t baboy come stufato
Il gusto non è molto differente dal tradizionale tokwa' t baboy poiché gli ingredienti sono praticamente gli stessi. È la struttura che rende questo piatto unico. La salsa ispessita, appiccicosa dal brodo in cui la faccia del porco era simmered, è solo perfetta per versare il riso caldo eccessivo. Ho fatto tre deviazioni dalla ricetta del mio padre comunque. 1) Ho omesso i fagioli gialli salati di cui i miei capretti non sono così affettuosi; 2) Ho brunito gli orecchi del porco e nguso
in the oven after simmering them to make them chewy rather than mushy; and, for that added color and zing, 3) I sprinkled chopped wansuy (cilantro) over the cooked dish just before serving.
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Pinakbet without bagoong
The title of the entry sounds sacrilegious, I know. Pinakbet without bagoong. Well, tough. I am allergic to bagoong (shrimp paste) and even its fish version. In fact, there are certains brands of patis (fish sauce) that do not agree with me as well. Ironically, I love the Ilocano classic dish called pinakbet–not for the bagoong-flavored sauce but for the wonderful mixture of vegetables. And I always felt a little deprived when, growing up, everyone in the family could enjoy a hearty meal of pinakbet except me.
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Lamb adobo
There was a time when my family went lamb-crazy. We grilled lamb chops almost every two weeks and when we got bored with the chops, I learned to cook a whole leg of lamb and even served it once like ham. There came a point when my husband suddenly couldn’t stand the peculiar odor of lamb. And it happened when I still had a few trays of lamb chops and shanks in the freezer. I figured the best way to remove, or at least hide, the odor would be to cook the lamb as stews. The already strong-smelling adobo (some say pungent though I disagree) would be a good choice. But I still decided to take extra measures to remove as much of the odor of lamb as I could.
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Ground beef and quail eggs
I got the idea for this dish from a popular ulam (viand) served in Filipino carinderias (roadside eateries). It is basically menudo except that it is made with ground meat. In carinderias, the dish is usually garnished with hard-boiled chicken eggs which serve as an inexpensive extender.
The size of the quail eggs seemed to me to be more appropriate for gound meat…
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Frog legs and quail eggs adobo
We haven’t shopped at the Shangri-La Plaza in years and, my, how it has changed. We were there last Sunday and some of the shops and food stalls I frequented were no longer there. The Vietnamese restaurant at the food gallery has been replaced by something else. The Portuguese Egg Tart Factory stall had disappeared too. Anyhow, the trip wasn’t a total waste. We bought lots of books from Powerbooks and I was able to buy half a kilo of frozen frog legs from Rustan’s Supermarket. I’ve always wanted to try them having been told that the meat is very similar to chicken.
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Bicol Express
Bicol Express is pork strips and siling haba (finger chilies) cooked in coconut milk. Very rich. Very spicy. Some versions include ginger, some include dilaw (turmeric), some include bagoong or shrimp paste. I am allergic to shrimps, including bagoong, so I omitted it. This is a repost of another old recipe that I did not include in this blog’s reconstruction last December. The reason–the photo was really blurred. Most of the text is from the old entry except for some improvements–I added chopped cilantro and onion leaves to my Bicol Express. I also served it as a rice topping. It was literally exploding with flavor and aroma.
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