ADOBONG KANGKONG

Only a true Filipino would love this dish, almost comparable to that of kimchi of Korea, it is both an appetizer and viand for rice. It is best served with Tinapa (smoked fish) or Itlog na pula (salted egg) with tomato. It’s all yours…

Ingredients

• 1 kilo kangkong (river spinach) cleaned and cut
• 2 tbsp chopped garlic
• 2 cups water
• 1/2 cup of vinegar
• 2 onions sliced
• ½ cup chopped Ginger
• 1/4 cup dark soy sauce
• 1 laurel leaf or 1 star anise
• 2 long green chili (siling berde) chopped
• 2 tbsp brown sugar
• ¼ cup light soy sauce
• Salt and pepper & MSG to taste

METHOD

• Stir fry chili, ginger, garlic and onions in a big pan.

• Add water, laurel leaf, dark soy sauce, some salt and bring to a boil.

• Then add the vinegar and sugar, let boil.

• Add the kangkong stalks first and cook for 2 minutes then add the kangkong leaves. Continue cooking until the vegetable is almost done (don’t overcooked).

• Add light soy sauce, salt, pepper and MSG to taste

Serve hot! Enjoy!

MWAHUGS!

• ½ cup cornstarch
• 2 cups flour
• 2 eggs
• 2-3 cups squash, grated
• 1-2 cups bean sprout “toge” (or grated turnips “singkamas”)
• 1 cup carrots grated
• 1 cup malunggay leaves (or thinly sliced “lubias or chicharo”)
• 2-3 pcs bell pepper, chopped
• 2 cups fried shrimps (or 1 cup chopped cooked bacon)
• 2 tsp salt
• 2 tsp pepper
• 1 cup water
• 2 onions, chopped
• 2 cups cooking oil

• Combine water, egg, flour, cornstarch, salt and pepper.

• Add all vegetables into the mixture and blend well.Make sure that they are well coated with egg-flour mixture.

• Tip1: to make it real crisp add 1 cup of “galapong” into the mixture

• Tip2: street food okoy has a drop of food color: yellow or orange

• Chill the mixture real cold before cooking. Drop small amount into hot oil, deep fry until brown and crispy.

• Drain excess oil using a strainer. Serve with dipping sauce.

• Mix 1/2 cup vinegar with a tbsp sugar, 1/2 tsp salt, 1/4 tsp. pepper and 1 tsp. soy sauce.
• Add 1 tbsp chopped onion and 2 segment garlic
• Add 2 chillies - siling labuyo for a real hot tasting sauce
  

Serve hot.  Makes about 12 big okoys or 24 small ones.

Enjoy your meal.  MWAHUGS!

SIOPAO

Because of heavy Chinese influence, Philippines has develop a liking for Chinese food which has since became an integral part of Filipino cuisine.  One of this is siopao – a Chinese inspired Pinoy style soft white bread with meat fillings – an indispensable pinoy delicious snack.

Ingredients:

Dough:

• 2 kilo all purpose flour
• ½ kilo all purpose flour
• ½ kilo white sugar
• 1 tablespoon active dry yeast
• 1 cup cooking oil or lard
• 10 tablespoon baking powder
• 2 tablespoon vinegar
• 2 cups boiling water

Filling:   Pork or Chicken Asado

• 1 kilo pork meat (from pig’s head) or chicken
• ½ kilo brown sugar
• 3 tablespoon cornstarch, dissolved in 1 cup water
• 2 cloves garlic
• 2 onions
• 1 cup lukewarm water
• 3 teaspoons salt
• 4 teaspoons oyster sauce
• 4 teaspoons light soy sauce
• 5 pieces star anise
• 10 hard-boiled eggs

PROCEDURE:

Siopao Dough:

• In a medium bowl, combine flour, salt and baking powder, vinegar, set aside.
• In another bowl liquefy yeast in lukewarm water then add 1 cup of the flour mixture. Mix thoroughly.
• Cover with a cloth and let rise 1 hour.
• In the meantime, soften the white sugar in the boiling water.
• Stir well then let cool to lukewarm.
• Pour into the yeast mixture, and then add the rest of the prepared flour mixture.
• Stir to blend well. Grease a large bowl.
• Turn dough out onto a floured board and knead for 3 minutes, you want your dough smooth, not sticky.
• Put ball into bowl, turn once and cover with a damp cloth.
• Let rise 2 hours or until doubled.

Siopao Filling: Pork Asado or Chicken Asado

• Stir fry the garlic and onions in oil in a wok.
• Add pork (preferably meat from pig’s head), or chicken and stir fry for 1 minute or until meat is no longer pink.
• Add soy sauce, oyster sauce and brown sugar.
• Transfer in the dissolved cornstarch and stir fry quickly until meat is glazed well.
• Remove from heat and let cool.

To make Siopao:

• Knead dough further on a floured board for 5 to 10 minutes.
• Divide dough and roll further
• Cut each into 50to60 grams a piece using a weighing scale.
• Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
• Powder with flour if needed to prevent sticking.
• Place 1 slice of egg into center of dough round, then 1 Tablespoon of filling with sauce.
• Gather sides of round pinch together and twist.
• Put pinched side down on parchment paper and place in steamer. Repeat until done.
• Cover with a damp cloth and let rise for 1 hour. Steam Siopao for 20 minutes. You can freeze cooked Siopao, simply re-steam for 10 minutes.
• Makes about 50 pieces of siopao

Enjoy your meal

MWAHUGZ!!!

Dear hot readers, I want to share with you this all time Hot Filipina recipe: Palabok, a true Philippine fiesta or celebration won’t be as nostalgic without this yummy Pinay merienda- Palabok.  I hope you’ll try and love it!

For the Noodles:

• 2 kilo of white and round miki
  
• 1.5 liter water
  
• 5 tbsp oil

For the Garnishings:

• 1 cup sliced squid adobo (canned is ok)
  
• 2 cups flaked smoked fish (tinapa- available in Filipino or asian store)
  
• 1 cup pork chitcharon, coarsely pounded (chicharon - available in Filipino or asian store)
  
• 1 cup powdered pork chitcharon
  
• ½ cup fried minced garlic
  
• 2 cups cooked shrimps, shelled
  
• 4 hard boiled eggs, sliced
  
• 1 cup chopped spring onions

For the Palabok Sauce:

• 5 tbsp Crab fats/Taba ng Talangka- in bottle jar  (available in Filipino or asian store) 
  
• 2 large onion, chopped finely
  
• 5 cloves garlic, minced
  
• ½ cup vegetable oil
  
• 5 tbsp cornstarch
  
• 3-4 cups water
  
• 5 tbsp atchuete seeds or
  
• 4 tbsp atchuete oil (available in Filipino or asian stores)
  
• 5 tbsp patis
  
• 1 tsp Monosodium glutamate (MSG)
  
• 2 tbs ground pepper
• salt to taste

PROCEDURE:

• Sauce:     Saute garlic, Onion, crab fat and 3 cups water. Let boil for 10 minutes, stirring constantly Then, add dissolved cornstarch, stir until it thickens. Add atchuete. Season with salt, patis and MSG and pepper.

• Noodles:     Boil 8 cups water, add a little salt and oil. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok sauce on top. Garnish with sliced cooked eggs and chopped spring onions

• Serve hot
• 20 Servings
• MWAHUGZ!

PALABOK: Favorite Authentic Pinoy Merienda