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!

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

YUMMY  and HOT PINAY FOOD: 

SIOMAI

This yummy siomai in hot and spicy sauce is a famous street cart food among Filipinos… Perfecting this recipe can be a good business venture and a good source of income:

Ingredients:

• 2 kilos ground pork  (ground beef is alternative or gluten for vegetarian)
  
• 500 grams grounded shrimp meat
  
• 3 large white or red onions, chopped
  
• 4 cup spring onions, chopped
  
• 1 cup chopped celery (kinchay)
  
• 1 cup chopped black mushroom
  
• 4 cup ground or chopped water chestnuts or turnips (singkamas)
  
• 5 cup ground or chopped carrots
  
• 1 cup cooked and mashed taro roots (gabi)
  
• ¼ cup ground garlic
  
• 4 large eggs, beaten
  
• 1/2 teaspoon grounded anise or dash of vanilla
  
• 2 tablespoon freshly ground pepper
  
• Salt and Monosodium glutamate (MSG) 
  
• 200 pcs. large or 300 pcs. small wanton or siomai wrapper (available in Asian stores and groceries)
  
• soy sauce, lemon, sesame oil (strictly sesame oil), and hot chili sauce

Procedure:

• Microwave or steam ground pork for 5or10 minutes.
  
• Mix all the ingredients for the filling in a big bowl.
  
• Spoon 1 tablespoon of mixture into each wrapper. Fold sides and seal.
  
• Meanwhile, boil water and brush steamer with oil.
  
• Optional: brush or tip orange food color on top of every siomai, or place a chickpea on top before steaming.
  
• Steam the siomai for 15-20 minutes, longer for larger pieces.
  
• Serve with soy sauce, calamansi and chili sauce in sesame oil.
  

To make Hot Chili sauce:

Simplest version of chili sauce would be to chop 1 cup of chilies (labuyo variety is perfect) and fry them in sesame oil.

The chili sauce found in restaurants is a combination of chili, garlic and oil. Combine chopped chilies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated. Add sesame oil, simmer and stir well.

Cooking time: 1 hour

Makes about 300 pieces of siomai..

Enjoy your meal!   Mwahugz!!!

 

It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this ‘sludge’ reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.

Eat your fruits on an empty stomach or before meals! You have heard people complaining – every time I eat water-melon I burp, when I eat banana I feel like running to the toilet etc – actually all this will not arise if you eat the fruit on an empty stomach. The fruit mixes with the putrefying other food and produces gas and hence you will bloat!

Graying hair, balding, nervous outburst, and dark circles under the eyes all these will not happen if you take fruits on an empty stomach.

Quikie and Hot 

KARE KARE

(Beef Stew with Thick Peanut Sauce and Vegetables)

Any authentic Pinay cooking is not without Kare-Kare, the beef stew with a rich nutty sauce and served with a variety of vegetables. Cooking a perfect Kare kare is an Art in Philippine Culinary scene. This recipe is the fastest way of cooking this dish, with the help of a kare-kare commercial ready mix.

Ingredients:

• 3 to 4lbs oxtails, cut into serving pieces (if oxtail is not available, leg or feet is alternative)
• 10 cups of water
• 3 cups water
• 3-4 cups egg plant, cut into pieces
• 3 cups string beans (sitaw) cut into 2″ lengths
• 3 cups pechay (bok choy)
• 3 cups young banana flower – available at most Asian stores and groceries
• 2 cups peanut butter
• Salt
• Monosodium Glutamate (MSG)
• Salted shrimp paste (sauteed bagoong) – available at most Asian stores and groceries
• Kare-Kare Mix (Stew Base Ready Mix powder) – Available at most Asian stores and groceries.

Procedure:

Cut the oxtail or leg into serving pieces, pressure cook until tender, leaving about 8 cups of broth. Set aside meat.     Dissolve Kare-Kare mix into the hot broth. Stir in ground toasted bread. Mix in peanut butter. Let boil into a thick sauce.

Boil all vegetable in 3 cups boiling water until half cooked. Stir in meat. Stir in the thick sauce. Let boil for 3 minutes more.  Add salt and MSG to taste.  (Note: Eat with Rice and salty shrimp paste -bagoong and Hot Chili sauce)

Serves Hot

Cooking Time:  1hour

12 Servings 

Enjoy your meal!  Mwahugz!!!

 

KARE KARE: A truly authentic Filipino dish