Cocido促されたビーフ・シチュー
私は読んでいた cocido そして私はことを従来のスペイン人調べた cocido 私達がフィリピンでように知っているものがある pochero. 少なくとも、それはスペイン人へ最も近いビーフ・シチューである cocido ― garbanzos (ひよこエンドウ豆)、キャベツくさび、ポテト、にんじんおよび切り刻まれたタマネギ、トマトおよびニンニクで調理されるビーフの遅い。 しかし私達は1皿の食事としてpocheroに役立ち、食べる。 スペイン人 cocido スープおよび入場として両方役立たれる。 肉および野菜が調理された厚い流体培養基はスープとして肉が調理された野菜が囲む大皿で役立つ間、役立つ。 それは私のような使用中の母のためのたくさんの仕事である。 あえて言うとこの皿がスペイン人によって促される間、 cocido、私はそれを単にように呼ぶ cocido-促されたビーフ・シチュー。
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Lasang Pinoy 14 (Aのla Espanyola): 私の父のsarciado
私の父のsarciadoについて…当然、私は私が育っていた時の無数のこの皿を楽しんだ。 しかし私の夫が私の父のsarciado、それを食べた日はsarciadoのための彼の標準になった。 私は私達のfirstbornにちょうど、サム出産し、訪問で、私の父はmalunggayの彼のsarciadoそしてハマグリスープを調理した。 私の夫は何日もsarciado述べていることを止めることができなかった。
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シチューとしてbaboy Tokwa」 t
好みは従来と大いに異なっていない baboy tokwa」 t 原料が事実上同じであるので。 この皿を独特にさせるのは質である。 ポーク表面がぐつぐつ煮えた流体培養基から粘着性がある厚くされたソースは、終わる熱い米を注ぐためにちょうど完全である。 私は私の父の調理法から3つの偏差をしかし作った。 1) 私は私の子供があまり好きではない塩味の黄色い豆を省略した; 2) 私はポーク耳を茶色にした 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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