Dish is Eat: 2012-03-18

Menu Book

Cooking Techniques

Ukoy or Okoy

11:44 PM | Labels: snack

Method #1

Ingredients:

Sweet potatoes (camote),
sliced julienne style or you can use potatoes or jicama (singkamas)
egg whites
corn starch
bean sprouts
cooked shrimp (no heads)
salt and pepper to taste

Instructions:

In a bowl, mix shrimps. camote, and egg white. Dissolve corn starch in a little bit of water and then add to the bowl. Mix in the bean sprouts. Add salt and pepper to taste. Heat oil in a skillet and drop in a tablespoonful of the camote mixture, and fry like frying an omelet until golden brown.

Method #2

Batter Ingredients:

1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup annatto water
1 1/2 cups shrimp broth
1 egg, well beaten
cooking oil

Topping Ingredients:

2 cups bean sprouts
1 cup chopped green onions
2 pieces tofu, cut into strips
1/2 lb small shrimp, cleaned
1 cup papayas

Procedure:

Sift the first five batter ingredients together in a bowl.
Blend in the annatto water, broth and egg.
Beat until smooth.
Heat oil in high heat for deep-frying. Set aside.
Arrange a bed of bean sprouts and green papaya in a saucer.
Top with some green onion, tofu strips and shrimps.
Add about 1/3 cup of batter.
Slide the mixture carefully into the hot oil.
Fry until crisp and brown on both sides. Drain.
Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

Method #3

Ingredients:

1 kilo togonton (small shrimp)
1 tablespoon salt
1/4 teaspoon pepper
1/2 cup cornstarch
oil for frying

Procedure:
1. Clean and drain togonton.
2. Mix well with salt, pepper and cornstarch.
3. Form into patties then deep fry in hot oil until crisp and borwn.
4. Drain on paper towels.
5. Serve with vinegar and crushed garlic dip.

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Espasol

11:36 PM | Labels: snack

Ingredients:

1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1-1/2 cups toasted shredded coconut
Anise seeds

Procedure:

Boil the malagkit.
Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Add boiled malagkit, stir and cook until thick.
Remove from fire and add 3 cups toasted rice flour.
Mix with a wooden spoon and pass through a cornmeal grinder.
Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
Slice into 1/2-inch thick pieces.

Yield: 30 pieces.

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Turon (Banana Fritters)

11:32 PM | Labels: snack

Ingredients:

6 pcs banana (saba), halved
langka, sliced in small pieces

1 cup brown sugar

lumpia wrappers

2 cups cooking oil

flour dissolved in water

sesame seeds (optional)

Utensils:

fork

tongs

sifter

wooden spoon or ladle

plate

frying pan

stove

Procedure:

Heat 2 cups cooking oil in a frying pan.
While waiting for the cooking oil to get hot, prepare materials for making banana fritters.
Place three pieces of saba cut into halves on a plate.
Sprinkle a little amount of brown sugar over the pieces of banana. Use fork to spread sugar evenly.
Make sure both sides of the banana pieces are sprinkled with sugar. In this way, the brown sugar will mix well with the juice of the banana and will give the turon a more pleasing taste.
Wrap th banana sprinkled with brown sugar in lumpia wrappers.
Apply dissolved flour at both ends of the lumpia wrapper to seal its edges together.
Follow the same procedure to wrap the rest of the remaining bananas, which have been sprinkled with brown sugar.
To enahance and add taste to the turon you are preparing, put two slices of langka on top of each piece of banana before wrapping them.
Deep fry in hot cooking oil.
Turn the fritters from one side to another while frying to prevent any part of the wrapper from getting burned.
Fry the banana for 3 minutes or until lumpia wrapper turns light brown. Remove fritters from frying pan with a pair of tongs.
Put cooked fritters on a wire strainer or wire rack to drain them of excess oil before serving.
Serve banana fritters hot.
This recipe is good for 6-12 pieces of banana fritters.

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Squash Maja

11:26 PM | Labels: snack

Ingredients:

1 cup cornstarch
1 cup fresh/evaporated milk
1 box 42.5 g raisins (optional)
1 cup squash, cooked and mashed
3 cups coconut milk
1 cup sugar

Directions:

1. Combine cornstarch and milk in a bowl. Stir until completely dissolved. Add raisins. Stir to mix well. Set aside.
2. In a medium pot, combine squash, coconut milk and sugar. Bring to a boil.
3. Reduce the heat, add the cornstarch mixture. Stir constantly in one direction until the mixture are thick and no longer cloudy. Remove from heat.
4. Pour into any molder or a buttered dish and leave to cool in refrigerator for at least 1 hour before serving.

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Sapin-Sapin Palitaw Espesyal

11:21 PM | Labels: snack

Ingredients:

1/2 kilo glutinous rice (malagkit)
water (for soaking and boiling)
4 cups freshly grated coconut
1 cup sesame seeds, toasted
1 cup white sugar

How to prepare:

Soak glutinous rice in water overnight. This will allow the rice grains to absorb some of the water.
The next day, drain the water. Grind the rice using a miller or a grinder. If you don't have any of these, you can bring them to your local market where you can have it ground. The end result is a dough of rice flour in a pasty consistency. If you don't want to follow this tedious task, you can buy ready-made glutinous rice dough from your nearest public market. Just ask your friendly neighborhood rice vendor.
In a deep, large sauce pan, bring water to a boil. The water level should be about 5 inches deep.
Take about a spoonful of the rice dough and form it into a ball between the palms of your hands. Now, flatten it in the middle using your thumb until it takes the shape of a tongue.
Poach the flattened dough into the pot of briskly boiling water. Wait for a few seconds. You will know it's done when it starts to float.
Once done, remove it from water using a spatula with holes. Place the cooked palitaw on a bed of grated coconut. Turn it over to cover both sides. Set aside.
Repeat the steps with the remaining rice dough. You can poach more than one piece at a time as long as it's not overcrowded. Overcrowding the pan will greatly reduce the heat of the boiling water.
In a separate small bowl, mix sugar and toasted sesame seeds (Sesame seeds can be toasted for about 2 to 3 minutes on a hot skillet over medium heat). Sprinkle this mixture over the cooked palitaw as you serve them.
Enjoy with a hot cup of tea or coffee.

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Tupig

11:15 PM | Labels: snack

Ingredients:

2 cups glutinous rice, soaked overnight
1 cup sugar
1 cup young coconut, shredded into strips
banana leaves passed through flames to wilt

Procedures:

1. Grind the rice until fine.
2. Transfer the ground rice to a choose cloth. Tie the end of the cheese cloth. Press to remove excess water.
3. Place the ground rice into a tray to dry a little.
4. Add the sugar and young coconut. Mix well. Add water to form a soft mixture.
5. Place 3 tablespoons of the mixture, form into a cylinder and place in banana leaves. Flatten a little before broiling over hot charcoal.
6. The tupig is done when the filling is brownish and chewy in consistency.

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Banana Pastillas

11:03 PM | Labels: snack

Ingredients:

1 kg ripe banana (saba) butter or margarine
300 gm sugar

How to cook Banana Pastillas:

Boil ripe saba banana; slice 3 cm thick.
Add 1 /2 cup water for every 2 cups sliced banana and mix thoroughly.
Mix sugar and banana in pan. Let simmer under low fire.
Mix evenly. Transfer to mixing board lined with waxed paper.
Flatten and even up mixture with rolling pin until 1 cm thick.
Add butter and sprinkle with sugar. Slice into 4 cm x 1 cm pieces.
Let cool then wrap in candy wrapper.

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Ginataan Mais

9:09 AM | Labels: snack

Ingredients:

4 cups coconut milk
1/2 cup glutinous rice (malagkit)
1 cup whole kernel corn
3/4 cup granulated sugar

Cooking Procedure:

Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil.
Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes.
Add the whole kernel corn and cook for 5 minutes.
Put-in the sugar and stir thoroughly. Cook for 2 more minutes.
Transfer to a serving bowl and serve.
Share and enjoy!

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Bibingka

9:06 AM | Labels: snack

Ingredients:

1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1 piece salted duck egg, sliced
1/2 cup grated cheese
3 pieces raw eggs
Pre-cut banana leaf

Procedure:

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine rice flour, baking powder, and salt then mix well. Set aside.

3. Cream butter then gradually put-in sugar while whisking.

4. Add the eggs then whisk until every ingredient is well incorporated.

5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.

6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.

7. Arrange the pre-cut banana leaf on a cake pan or baking pan.

8. Pour the mixture on the pan.

9. Bake for 15 minutes.

10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).

11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.

12. Remove from the oven and let cool.

13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.

14. Serve. Share and enjoy!

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Buko Pie

9:02 AM | Labels: snack

Ingredients:

2 cups all-purpose flour
1/3 cup butter
1 teaspoon salt
1/3 cup vegetable shortening
6 to 8 tablespoons cold water
2 cups young coconut meat
3/4 cup granulated white sugar
1/2 cup cornstarch diluted in 1/2 cup young coconut water
1/2 cup evaporated milk

Cooking procedure:

1. Create the crust

1.1 Combine flour and salt then mix using a balloon whisk.
1.2 Add butter and shortening then mix using a pastry mixer.
1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients.
1.4 When everything is completely mixed, gather the mixture and divide into two equal parts.
1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat.
1.6 Arrange the first dough over the cake pan. This will be the base.
1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan.

2. Make the filling

2.1 Heat a saucepan and pour-in the milk. Let boil.
2.2 Add the granulated white sugar and stir.
2.3 Put-in the young coconut meat and cook for 3 minutes.
2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens.
2.5 Turn-off the heat and allow the mixture to cool down.

3. Preheat oven to 375 degrees Fahrenheit.

4. Arrange the cooked filling in the cake pan.

5. Put the second crust over the filling and seal the sides.

6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming.

7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete.

8. Let cool and serve. Share and enjoy!

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Ube Halaya

8:58 AM | Labels: snack

Ingredients:

1 lb. boiled purple yam, grated, shredded, or mashed
14 ounces condensed milk (about 1 can)
1 teaspoon vanilla extract
¼ cup butter

Cooking procedure:

1. Heat a cooking pot then put-in the butter and let it melt.

2. Add the condensed milk then stir well.

3. Put-in the purple yam then continue stirring.

4. Add the vanilla extract and stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low fire)

5. Transfer the mixture to a mold or any container and let the temperature cool down.

6. Refrigerate for at least 2 hours then serve.

7. Share and enjoy!

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Leche Flan

8:55 AM | Labels: snack

Ingredients:

10 pieces raw eggs

1 small can condensed milk

1 cup fresh milk (or evaporated milk)

1 cup granulated sugar

1 tsp vanilla extract

Cooking procedure:

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).

2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater

3. Add the condensed milk and mix thoroughly

4. Pour-in the fresh milk and mix well

5. Put the mold (llanera) on top of the stove and heat using low fire

6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color

7. Spread the caramel (liquid sugar) evenly on the flat side of the mold

8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold

9. Cover the top of the mold using an Aluminum foil

10. Steam the mold with egg and milk mixture for 30 to 35 minutes.

11. After steaming, let the temperature cool down then refrigerate

12. Serve during dessert. Share and Enjoy!

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Molo Soup

8:51 AM | Labels: snack

Ingredients

2 lbs ground pork
2 lbs chicken
1 ½ cups water chestnut, minced
6 tablespoons fish sauce
1 tablespoon salt
1 cup shrimp, sliced, chopped, or minced
½ cup annatto seeds (soaked in ¾ cup water)
1 cup minced onions (¾ cup goes to the filling while ¼ is for sautéing)
2 packs wonton wrapper (about 100 counts)
½ cup minced green onions
4 cloves garlic, minced (about 2 tablespoons)
½ tablespoon ground black pepper
1 piece raw egg
¼ cup toasted garlic to garnish (please see Arroz Caldo post on how to toast garlic)
4 tablespoons cooking oil
12 cups water (8 cups to boil chicken, 4 cups to be added to the soup)

Cooking Procedure

Pour water in a casserole and bring to a boil.
Put-in the chicken and boil for 40 to 60 minutes or until tender
While waiting for the chicken to be tender, combine the ground pork, water chestnut, green onions, onions, egg, salt, and ground black pepper in a large mixing bowl then mix well until ingredients are well distributed.
Get a piece of wonton wrapper and place in a clean flat surface.
Scoop a tablespoon of the ground pork mixture and place on the middle of the wonton wrapper.
Wrap the ground pork mixture with wonton wrapper (watch the video for more information): Slightly wet the borders of the wonton wrapper with water. Fold the wonton wrapper to secure the filling. The lower left end should meet the upper right end forming a triangle. Press the edges to make it intact and to avoid possibilities of opening). Slightly wet the three pointed sides of the wonton wrapper then fold each of them towards the middle (as if you are trying to connect the pointed end to an imaginary dot in the center of the wrapper).
Continue doing this procedure until all the ground pork mixture is wrapped.
Remove the chicken from the boiling water and let it cool down. Set chicken stock (water used for boiling) aside.
Once the chicken reaches room temperature, manually separate the meat from the bones then chop the separated meat to your desired sized. Set aside.
Heat a clean casserole then pour-in the cooking oil.
Sauté the garlic and onions then add the chopped chicken and cook for 3 to 5 minutes.
Add the fish sauce, annatto water (water from the soaked annatto seeds), and chicken stock then bring to a boil.
Pour-in additional water then bring to a boil once more
Add the shrimps then cook for a minute
Add the wrapped ground pork mixture and cook for 12 to 18 minutes (use low heat)
Put-in some minced green onions and toasted garlic as desired.
Transfer to a serving bowl and serve while hot. Share and enjoy!

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Pancit Canton

8:47 AM | Labels: snack

Ingredients

1 lb flour sticks (or pancit canton, about 500 grams)
2 tbsp oyster sauce
1 tbsp garlic, minced
1 tsp ground black pepper
4 cups chicken stock
1 tbsp salt
4 tbsp soy sauce
½ head cabbage, chopped
2 cups carrots, julienned
2 cups pork, thinly sliced
1 cup sliced chorizo
8 pieces medium sized shrimps (optional)
1 cup parsley, chopped finely
1 cup onion, sliced
1 ½ cups snow pea
2 tbsp cooking oil

Cooking Procedure

In a pan, heat the oil then sauté the garlic and onion
Add the pork and cook until the outer part turns light brown
Add the soy sauce and cook for 5 minutes
Put in the chorizo, oyster sauce, and chicken stock and simmer for 20 minutes
While simmering, blanch all the vegetables in a separate pot
Put in the parsley and shrimp on the pan where the pork, chorizo, and other ingredients are cooked
Add salt and pepper to taste then let cook for 2 minutes
Put in the Flour sticks and cook until the liquid has been absorbed by the noodles
Add all the blanched vegetables and mix with the rest of the ingredients
Serve hot. Share and enjoy!

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Pancit Sotanghon

8:41 AM | Labels: snack

Ingredients:

2 tbsp oil
3 cloves garlic, sliced
1 medium onion, sliced
1 carrot, sliced thinly
3 stalks celery, sliced thinly
1/2 the contents of each canned straw mushrooms, baby corns, quail eggs, and water chestnut (don't forget to drain)
1 cup cubed chicken/turkey breasts
2 cups chicken broth
salt and pepper to taste
cornstarch+water to thicken a bit

You might be wondering why only half of the canned products...well, I had to save some for another batch this time using a cup of squid and 1/2 pound of shrimps (seafood version, which I made the next day).

1 pack of bean vermicelli noodles (about 14 ounces?)
hot water to soak noodles in for 5 minutes
2-3 cups chicken broth to cook the noodles in
2 tbsp oyster sauce
soy sauce, salt and pepper to taste
1 tbsp anatto oil (optional- see here for instructions)
drizzle of sesame oil

Instructions:

Soak the noodles in HOT water for 5 minutes. Drain well.

Sautee, in the following order, garlic (until golden brown), onions (until translucent), carrots, celery, baby corn, water chestnut, and straw mushrooms for about 2 minutes, stirring constantly. Remove from pan. Put the 2 cups broth into the pan and let boil. Thicken a bit with cornstarch-water mixture. Season to taste with salt and pepper.

Place the veggies back into the pan, add the quail eggs and stir until veggies are coated with the slightly thickened sauce. When it starts to boil/bubble, cook some more, uncovered, for additional 1 minute, stirring occasionally.

Set aside. (Note: I gave some to my friend Anna, with the noodles separated. She ate this with plain rice, not realizing that it was supposed to go with the noodles, which she was saving for another meal time, thinking it was complete pancit already.)

For the noodles, bring the broth to a boil, season with the other ingredients except sesame oil, and dump the wet noodles into it. Stir, stir, stir until noodles have absorbed the broth. Bite into a noodle. If it still is too tough, add some more broth (or water). Do not be too concerned if it is not that salty, as you can easily adjust the salt with soy sauce once you serve. Remove from heat, drizzle with sesame oil, and stir.

Pour the prepared sauce/veggie/meat (or seafood) on top of hot noodles.

Enjoy!

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Pancit Miki

8:32 AM | Labels: snack

Ingredient:

Pancit miki noodles 1/2 kg
1 breast chicken, boiled in 2 cups of water and shredded (Keep chicken stock)
3 tbsp patis
1 pc hamonado or kikiam, slice
5 pcs squidball slice
2 tbsp vegetable oil
2 chicken cube seasoning
100 gram cabbabe, shredded
1/2 carrot, julienne
3 tbsp garlic, minced
1 tbsp ground peppercorn
1 pc onion, cut
50 gram tengang daga (mushroomed)

Direction of Cooking:

In a clean small basin, wash miki bihon. In a casserole bring to boil 3 cups of water, pour in miki bring to boil and drain right away using strainer, set aside. In a pot with vegetable oil sautee garlic, onion, chicken, squid ball,kikiam or hamonado and add patis cover and simmer for 5 - 10 minute. Include chicken stock, carrots, ground peppercorn, chicken cube seasoning. Lastly add miki noodles along with cabbage. Bring to boil and cook for 2-3 minute. Served newly cook miki bihon recipe along with toyo't kalamansi.

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Fried Lumpia

8:25 AM | Labels: snack

Ingredients

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Directions

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Footnotes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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GRILLED CHICKEN

7:59 AM | Labels: Grilled

You'll Need:

6 chicken legs
1 1/2 cup ketchup, as needed
1/2 cup white wine vinegar
1/3 cup packed brown sugar
1 tablespoon Worcestershire sauce
2 teaspoon grated lime peel
1 1/2 teaspoon dry mustard
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper

HOW:

Mix well ketchup, white wine vinegar, brown sugar, Worcestershire sauce, grated lime peel, dry mustard, garlic powder, salt and ground pepper.
Place chicken legs on preheated and lightly oiled grill. Brush ketchup mixture over chicken while grilling. Turn chicken legs often to avoid burning. Chicken is cooked after 30 to 35 minutes; or when juices run clear when pricked with fork.

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GRILLED BROWN SUGAR PORK CHOPS

7:54 AM | Labels: Grilled

You'll Need:

1/2 cup brown sugar
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and ground pepper, to taste
2 teaspoons cornstarch
1/2 cup water
6 pork chops (boneless)

HOW:

Preheat an outdoor gril.
In a saucepan, dissolve brown sugar, apple juice, oil, soy sauce, ginger, salt and ground pepper. Boil. Add dissolve cornstarch in water. Stir until sauce is thick.
Place pork chops on lightly-oiled grill grate. Cook meat for 10 to 12 minutes on each side. Turning to avoid burning. Brush with sauce over pork chops just before removing from grill. Serve hot with remaining sauce.

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calamares/fried squid

9:18 AM | Labels: crispy fried

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

SERVES 3-4 as an Appetizer
2 large frozen (or freshly prepared) squid tubes; OR 3-4 medium tubes. If frozen, thaw quickly in a bowl of cool water.
1/2 cup semolina flour (a type of granular wheat flour available at health food or specialty food stores)
1/2 tsp. salt
1/8 tsp. dried crushed chili OR cayenne pepper
1/8 tsp. 5-spice powder
pinch ground white or black pepper
1 cup (or more) vegetable oil (such as canola) for frying
optional: bed or lettuce or fresh coriander for serving
Thai sweet chili sauce for serving (available in most supermarkets)

Preparation:

Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside.
Place squid tubes horizontally in front of you on a cutting board. Using a sharp knife and cutting towards you, simply make slices about 1/2 inch wide. This will create rings that are about 1/2 inch wide.
Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove.
Pour oil into a small or medium-sized frying pan (the larger the pan, the more oil you will need). The oil should be about 1 inch deep.
Turn heat to medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready. Turn heat down to medium to prevent oil splattering.
Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side. The calamari should turn a light golden brown. Avoid over-cooking, or the calamari will turn rubbery.
When rings are done frying, remove from the oil and place on an absorbant towel or paper towel to drain.
Serve immediately while still hot. If desired, place calamari on a bed of lettuce or fresh coriander. Serve with the Thai sweet chili sauce, and ENJOY!

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fried rice/sinangag

9:13 AM | Labels: crispy fried

Cook time with prep: 30 minutes

Filipino Fried Rice Ingredients:

6 cups of cold (leftover) steamed rice
5 cloves crushed minced garlic
1 fried and scrambled egg chopped
2/3 cup of any cooked meat such as: ham, sausage, bacon, shredded fried chicken or beef sliced or chopped in small pieces
1/4 cup cooked peas, or other crunchy vegetable (optional)
1/4 cup cooking oil
Chili pepper to taste
Salt to taste
Chopped spring onions for garnish

Fried Rice Cooking Instructions:

In a big frying pan or large wok heat cooking oil
Add minced garlic and fry until golden brown, set aside
Add rice to wok and mix for about 5 minutes (to release the starch)
Add meat and scrambled egg and peas
Season with salt and pepper – mix thoroughly

Serve on a big platter while hot and top with fried garlic
Top fried rice with the fried garlic and garnish with chopped spring onion

Fried Rice Options and Tips:

You may add or subtract following to fried rice:
1/4 cup of cooked green peas
1/4 cup chopped cabbage or bok choy
1/4 cup finely chopped yellow or red onion
2 tablespoons peanut or sesame oil
chopped spring onions
chopped spicy green chilies

Note: leftover steamed rice that has been refrigerated makes the best fried rice.

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fried fish

9:08 AM | Labels: crispy fried

Ingredients:

1 pound fish fillets, such as haddock, tilapia, cod, etc.
oil for deep frying
1/2 cup flour
salt and pepper to taste
1/4 teaspoon paprika

Preparation:

Pour 1 inch of oil in skillet; heat to 375°. Combine flour, salt, pepper, and paprika. Dip fish fillets into flour mixture. Fry fish for about 5 minutes on each side; remove to a platter.
Makes 3 to 4 servings.

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fried chicken

9:03 AM | Labels: crispy fried

Ingredients

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Directions

Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

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Grasshoppers/Tipaklong

8:20 AM | Labels: exotic foods in the philippines

Tipaklong

A delicacy which is enjoyed thoroughly in the northern part of the Philippines is the grasshoppers. The grasshoppers are considered nuisance for they can bring plague or eat the farmer’s crops, the farmers have devised a way to get even, that is, to get rid of the feet and wings of the poor insects then cooked them with salt and seasonings. Bon Appétit everyone and experience how John the Baptist of the scriptures feels when he munched on the grasshoppers. The grasshoppers tastes like shrimp.

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Beetle/Salagubang

8:16 AM | Labels: exotic foods in the philippines

Salagubang

The beetle and its larvae are also considered delicacies here in the Philippines. The beetle larvae can be roasted, cooked in adobo or sauteed with salt and seasonings. These are rich and protein and their juicy and tenderness truly leaves a good taste to the local folks here. The beetles which is also called "salagubang" on the other hand are usually roasted as it emits a foul smell to me. The beetle which is crisp and juicy can be accompanied with hard liquor.

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Farm Snails/golden kuhol

8:12 AM | Labels: exotic foods in the philippines

Golden kuhol

Best cooked with coconut milk this kind of cuisine is popular all over the country. I tasted this and it is quiet difficult to eat the flesh of the snail. But there is a technique to extract the meat out of its shell which is hitting the rear of the snail with fork and blow some air on it. You can now use your fork to get the flesh.

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snake/sawa

8:07 AM | Labels: exotic foods in the philippines

Snakes

Snakes and pythons also taste like chicken when cooked in a variety of ways such as adobo. Caution is made especially when dealing with snakes since they are laced with venoms. I recall a story that my father cooked python adobo for his nieces and nephews. They thoroughly enjoyed the dish and even said that it tastes like chicken. And when the meal was over my father told them that he used pythons on his dish and at an instant his nephews and nieces were seen having a series of nausea and vomiting wahehehe.

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Pritong tateg (fried/sautéed huge worms)

9:00 AM | Labels: exotic foods in the philippines

Tateg

This one is what I consider the most bizarre of them all. These worms can be found on rotten trees or rotten stack of rice hays. They are usually cooked by deep frying it. It can also be sautéed with garlic, onion, tomato and pepper. I haven’t tasted this one ye

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Adidas/Grilled Chicken Feet

8:53 AM | Labels: exotic foods in the philippines

Paa ng manok

street food vendors can be found grilling marinated chicken feet that are playfully nicknamed “Adidas” (three toes = three stripes).

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isaw/chicken intestines

8:49 AM | Labels: exotic foods in the philippines

Isaw

One of the most popular local dishes is the unique Isaw (grilled chicken intestines on a skewer). It is grilled to crispy perfection and glazed with sweet and spicy sauce.

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Tamilok (Woodworm)

8:42 AM | Labels: exotic foods in the philippines

Tamilok

It Is woodworm found in driftwoods and is common in the provinces of Agusan del Norte, Agusan del Sur, Surigao del Norte, Surigao del Sur and Davao provinces. Tamilok is not for the squeamish nor the faint of heart. The experience of eating it is more risque than eating sushi. Forget raw, these worms are eaten alive! The driftwood is chopped so you are able to extract pink juicy worms measuring six to eight inches long. The worms are then washed then dropped onto the tounge. Fans love the clean taste and the tingling sensation through the digestive tract.

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Abuhus/Ant Eggs

8:36 AM | Labels: exotic foods in the philippines

Ant Eggs

Known as the caviar of Ilocos' wealthy set, they are found on the branches of certain mango trees where these ants make their homes. You need an expert who can detect them from under the trees branches. Gathering them requires a light hand and fleet feet as the sound of foot steps makes these ants hide their eggs. Flat baskets are attached under the branches and the tree is shaken vigorously until the eggs fall into the baskets. These are fried in butter. the result: A crisp shell on th outside and creamy filling on the inside.

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Betute Tukak (Stuffed Frog)

8:24 AM | Labels: exotic foods in the philippines

Betute Tukak

Farmers in Pampanga used to depend on rain water to irrigater their farms. Children would then catch the frogs, which came out during the rainy season, while their parents cultivated the land or planted rice. Outwitting the frogs has been a traditional "family bonding" ritual. Betute is a play of words on butete, which means "tadpole" in the local dialect. Betute is the entire frog stuffed with minced pork - so it looks like a very fat frog. It is then deep-fried in oil.

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Balut (Boiled Duck's Egg)

8:17 AM | Labels: exotic foods in the philippines

Balut

The notorious boiled fertilized duck's egg is what the town of Pateros and neighboring towns of Rizal in Metro Manila is famous for. It takes 28 days to hatch a Duck's egg and producing this one of a kind egg, a perfect balut is boiled at 17 days, when the chick is still wrapped in white and showing no beak or feathers.

There is an art to eating balut. First, make sure it's hot. Hold up the egg and determine the wider end and lightly tapping it here to break off a piece of eggshell and then taking a sip to savor the balut's tasty broth - you may want to salt it before doing so. Once all the soup has been sipped, crack the rest of the egg, peel it open and sprinkle it with rock salt. The yolk is firm yet tender and the chick should go down smooth and sweet.

Said to be an aphrodisiac, balut is traditionally sold by vendors who do their rounds on the streets peddling the eggs in baskets in the evening, bellowing, "Baluuuuuuuut!" The menfolk like to gather at street corner sari-sari stores with their bottles of beer or gin and balut as pulutan (bar chow), spending many a happy happy hour.

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sundae #10

8:18 AM | Labels: most expensive food in the world

Off to something sweet now with one of the most expensive deserts in the world, served at Serendipity 3, a popular restaurant in the Upper East Side of Manhattan. The $1000 sundae was introduced in 2004 and was listed in the Guinness Book of World Records as the most expensive dessert. It’s made up of 5 scoops of the richest Tahitian vanilla bean ice cream, Madagascar vanilla, 23K edible gold leaf and one of the most expensive chocolates in the world, Amedei Porceleana.

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omelet #9

8:16 AM | Labels: most expensive food in the world

The most expensive omelet in the world can be tasted at the Le Parker Meridien restaurant in New York. The $1,000 omelet consists of 10 ounces of sevruga caviar, a whole lobster, and six eggs. To make it in the privacy of your own home, the cost will be only $700.

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pizza #8

8:14 AM | Labels: most expensive food in the world

The most expensive pizza in the world, valued at 8300 Eur can be tasted in Italy. With generous toppings of caviar and lobster, the pizza has a diameter of 20cm and Louis XIII Remy Martin cognac poured all over it.

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club sandwich #7

8:10 AM | Labels: most expensive food in the world

The most expensive sandwich in the world is the club sandwich from Essen aka von Essen Platinum Club Sandwich.. This triple-decker delicacy contains the finest chicken, ham, hard-boiled quails’ eggs and white truffles and it’s currently sold at Cliveden, Berkshire. The chicken (poulet de Bresse) is referred to as the ‘fourth gastronomic wonder of the world served with a topping of white truffles, sold at over a thousands ponds a month. At 1,182 calories, with 1.8oz of fat, it’s not the healthiest dish but certainly one of the most expensive. Costing 100 pounds (almost 200 dollars), this is a must-try for the food fanatics.

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