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Can you guess what this is? If you are ever in Amsterdam, Netherlands you
will see these scattered across the city. I was flabbergasted when I learned
wha...
22 hours ago
06 June 2008
29 May 2008
Wokna What? It's Woknatoy!
This is a dish I learned from my mom and as you can see, it has a funny if not weird name. 'Woknatoy', what does it mean? Beats me, I don't know either. This dish was a concoction of a cousin who is in the catering business. It has a tomato-based sauce just like the Menudo or Afritada. The main difference is the addition of sweet pickles and it's juices.
WOKNATOY
1 whole chicken, cut up into pieces
3 cloves garlic, chopped
1 small onion, quartered
1 small can Tomato sauce
1 cup water
1 medium carrot, cut into bite sized pieces
1/2 Red Bell Pepper
1/2 Green Bell Pepper
4 potatoes, quartered
6 pieces Sweet pickle, quartered
1/8 cup pickle juice
Fish Sauce or Salt
Pepper
Saute garlic and onions in oil until limp. Add chicken and some salt, saute until juices comes out. Add the tomato sauce and water. Bring to boil and let simmer for 15 minutes. Add the potatoes and carrots, cook until fork tender. Add the rest of the ingredients. Let simmer for another 5 minutes. Season with fish sauce or salt and pepper.
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21 May 2008
KeyIngredient.com - More Than a Place for Your Recipes
There are many recipe websites today, but there is one website that offers you more that just a place to store or share your recipes. KeyIngredient.com is a website for people who like to cook. Think of MySpace for cooks. You can build a group with other cooks that share the same interests or style of cooking. Like any other recipe websites, you also get to store your recipes online PLUS more. The main difference is that you have control over who can see your recipes. You can share it with everyone or just your friends or even have it private just for yourself. My favorite feature of this website is the blog widget where you can embed your recipe card in your blog just like the one I have on here. What's more is that you can publish your own recipe collection using Keyingredient.com's online publishing tool. Just choose your recipes, the front page cover photo and voila, you've got your own cookbook. Start sharing your Simple Recipes and be part of this wonderful community. www.keyingredient.com
18 May 2008
Bagoong - An Acquired Taste
What is the perfect pair for bagoong? Green mangoes of course! Too bad for me, I cannot find any here in my local grocery. The mango in the photo is the closest I can get to a green mango. I chose the mango that has a lot of green color left on the skin, hoping that it is still green inside. As you can see, it's already turned yellow but it is not entirely sweet. I can still taste the tanginess and sourness of an unriped mango, hurrah! :) But this post is about Bagoong. There are many kinds of Bagoong and the one I like is made with tiny shrimps. I never did take a liking to the one made with fermented fish which looks and tastes completely different, my mom by the way, prefer this kind. I think it is more commonly used in the Visayas and Mindanao region.
My husband who eats almost everything tried Bagoong but he didn't like it, he said it is too salty for him even with Kare-kare. My brother-in-law on the other hand, likes Bagoong, go figure. The Bagoong I like to use comes from Pampanga, I find it just right for my taste, not too salty. My perfect Bagoong has a lot of garlic, onions and tomatoes. My mom cooks it with tiny pieces of pork but I prefer it plain. There is a dish I like called Binagoongan, it is made with cubed pork (preferably with fat), garlic, onions, vinegar and Bagoong. People also use Bagoong with Kare-kare (Ox tail in peanut stew) as a condiment and in Pinakbet (a mixture of vegetables and Bagoong). If you do know of any other uses of Bagoong, do let me know.
My husband who eats almost everything tried Bagoong but he didn't like it, he said it is too salty for him even with Kare-kare. My brother-in-law on the other hand, likes Bagoong, go figure. The Bagoong I like to use comes from Pampanga, I find it just right for my taste, not too salty. My perfect Bagoong has a lot of garlic, onions and tomatoes. My mom cooks it with tiny pieces of pork but I prefer it plain. There is a dish I like called Binagoongan, it is made with cubed pork (preferably with fat), garlic, onions, vinegar and Bagoong. People also use Bagoong with Kare-kare (Ox tail in peanut stew) as a condiment and in Pinakbet (a mixture of vegetables and Bagoong). If you do know of any other uses of Bagoong, do let me know.
Bagoong
1 bottle uncooked Bagoong
6 cloves minced garlic
1/2 medium onion, minced
2 tomatoes, chopped
3 tbsp vinegar (can be modified depending on your taste)
Saute garlic and onions in oil until onions are translucent. Add the tomatoes and cooked until soft. Add the Bagoong and mix, bring to boil. Add the vinegar but do not mix (very important!). Cook in medium heat for 10 minutes without mixing. After 10 minutes, mix and taste. Add a tablespoon of vinegar if you feel it needs more acidity (cook another 10 minutes if you added more vinegar).
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14 May 2008
Pancit Palabok or Pancit Luglug
The most viewed pages of this blog by way of Google is my post on Pancit Palabok. Every day, there are visitors to this post. If you do a search for Pancit Palabok, my blog is always in the first or second page. Therefore, I am reposting this and I added more photos. This is still my favorite, I usually cook a big batch and freeze the sauce.
There are different names for this dish: Pancit Palabok or Pancit Luglog. I remember going to the wet market with my mom and after shopping, we would go to the 2nd floor where they have the karinderias and have Pancit Palabok and Puto along with a bottled Coke. :)
I learned my recipe from an Aunt when I was living in the San Francisco Bay Area in California. Later on, I made a 'shortcut' recipe that I use whenever I had a craving for this dish.
I'll share my regular Pancit Palabok recipe, my shortcut Palabok recipe and the 'everything from scratch' recipe.
Pancit Palabok recipe #1
1 onion, minced
5 cloves of garlic, minced
2 tbps cooking oil
4 pieces chicken breasts, minced or ground
2 cups cleaned uncooked shrimp, minced
6 cups chicken broth
3 small cans of Cream of Mushroom or 1 big can
salt or fish sauce
white pepper
atchuete or food coloring
Pancit Bihon, cooked Al Dente
2 stalks green onions, chopped
2 hard boiled eggs, sliced for garnish
1 lemon sliced
1 cup tinapa flakes
6 pieces of cleaned shrimp, boiled for garnish (optional)
Saute onion and garlic until soft.
Add minced chicken breasts and shrimps, saute for a few minutes.
Add the chicken broth and let simmer for 15 minutes.
Add the Cream of Mushroom soup one at a time, using a whisk to incorporate it with the broth. The mixture should be creamy but not too thick. It should have the consistency of a gravy. If it's too thick, just add broth a little at a time.
Season with salt or fish sauce and pepper.
Use the atchuete to achieve dark orange color. In my experience, it takes a lot of atchuete to get this color. My Aunt sometimes use food coloring to get the color she wants.
Let it simmer for another 15 minutes, stirring the pot frequently.
Ladle the sauce on top of the cooked pancit bihon and garnish with shrimp, fried tinapa flakes, green onions, eggs and lemon.
Now, on to my shortcut version. I used to make my Palabok sauce from scratch but one time I bought a Palabok sauce mix and tried it but found it too salty for my taste. Thus my shortcut Palabok recipe was made.
Pancit Palabok Sauce recipe #2
*Saute garlic, onions and ground chicken (or minced chicken). When chicken is cooked, add chopped shrimps and saute until pink.
*Use one packet of Pancit Palabok mix (I use Mama Sita or White King brand).
*Follow the directions at the back of the packet. (It says to add water to the mix).
*Add the uncooked sauce to the sauteed chicken and shrimp. Bring to boil and simmer until thick.
*Add 1 can of Cream of Mushroom soup and enough chicken broth or water to
make a nice sauce. Make sure you don't add too much broth or your sauce will be too watery.
*Mix very well until the Cream of Mushroom is incorporated with the Palabok sauce.
*Bring back to boil. Simmer for another 10 minutes stirring frequently (important if you are not using a non-stick pot).
*Season to taste (I found that the Palabok mix tend to be salty so I don't have to add any more seasonings).
*Serve over cooked pancit bihon. Add ground chicharon, tinapa flakes, eggs, green onions and lemon.
Voila, an instant Pancit Palabok sauce that's fast and easy.
Bon Appetit!
I hope you try this recipe, either the long and 'pawis' version LOL or the easy and 'tamad' version.
If you like my recipe, please leave a comment to let me know. Thank you! :)
PANCIT PALABOK RECIPE #3
Palabok:
2 cups Shrimp juice (crush shrimp heads in 2 cups water and strain)
1/4 cup atchuete water (2 tbsp atchuete seeds soaked in 1/4 cup water)
6 tbsp flour dissolved in 1/2 cup water
Fish sauce, to taste
Ground Pepper, a pinch
Add shrimp juice and atchuete water in a sauce pan and mix. Add the flour/water mixture and stir constantly. Bring to boil. Season with fish sauce and pepper. Set aside.
Red Sauce:
3 tbsp cooking oil
4 cloves garlic, minced
1 cup cooked pork, cubed
2 pcs tofu, cubed
1/4 cup atchuete water (22 tbsp atchuete seeds soaked in 1/4c water)
1 cup shrimp juice
1/4 cup flat-leaf parsley (Kinchay)
Fish sauce and ground pepper , to taste
Brown garlic in oil, set aside for garnish. Brown pork in hot oil, add tofu and fry for another minute. Add the atchuete water. Pour the shrimp juice and bring to boil. Add the parsley and season with fish sauce and pepper. Set aside.
Garnish:
1/2 cup Tinapa (smoked fish), flaked
1/2 cup Chicharon, ground
2 hard-boiled eggs, chopped
1/2 cup boiled shrimps
1/4 cup green onions
1 lemon, sliced
Boiled Bihon noodles.
Put noodles in a large platter. Cover with Palabok sauce. Top with the pork and tofu mixture (Red sauce). Sprinkle with Tinapa, Chicharon, eggs, shrimp, green onions and fried garlic. Serve with lemon slices and fish sauce.
Source: Let's Cook With Nora by Nora Daza
I hope you try any of these recipes, either the long and 'pawis' version or the easy and 'tamad' version.
If you like my recipe, please leave a comment to let me know. Thank you! :)
Read Full Post >>>
There are different names for this dish: Pancit Palabok or Pancit Luglog. I remember going to the wet market with my mom and after shopping, we would go to the 2nd floor where they have the karinderias and have Pancit Palabok and Puto along with a bottled Coke. :)
I learned my recipe from an Aunt when I was living in the San Francisco Bay Area in California. Later on, I made a 'shortcut' recipe that I use whenever I had a craving for this dish.
I'll share my regular Pancit Palabok recipe, my shortcut Palabok recipe and the 'everything from scratch' recipe.
Pancit Palabok recipe #1
1 onion, minced
5 cloves of garlic, minced
2 tbps cooking oil
4 pieces chicken breasts, minced or ground
2 cups cleaned uncooked shrimp, minced
6 cups chicken broth
3 small cans of Cream of Mushroom or 1 big can
salt or fish sauce
white pepper
atchuete or food coloring
Pancit Bihon, cooked Al Dente
2 stalks green onions, chopped
2 hard boiled eggs, sliced for garnish
1 lemon sliced
1 cup tinapa flakes
6 pieces of cleaned shrimp, boiled for garnish (optional)
Saute onion and garlic until soft.
Add minced chicken breasts and shrimps, saute for a few minutes.
Add the chicken broth and let simmer for 15 minutes.
Add the Cream of Mushroom soup one at a time, using a whisk to incorporate it with the broth. The mixture should be creamy but not too thick. It should have the consistency of a gravy. If it's too thick, just add broth a little at a time.
Season with salt or fish sauce and pepper.
Use the atchuete to achieve dark orange color. In my experience, it takes a lot of atchuete to get this color. My Aunt sometimes use food coloring to get the color she wants.
Let it simmer for another 15 minutes, stirring the pot frequently.
Ladle the sauce on top of the cooked pancit bihon and garnish with shrimp, fried tinapa flakes, green onions, eggs and lemon.
Now, on to my shortcut version. I used to make my Palabok sauce from scratch but one time I bought a Palabok sauce mix and tried it but found it too salty for my taste. Thus my shortcut Palabok recipe was made.
Pancit Palabok Sauce recipe #2
*Saute garlic, onions and ground chicken (or minced chicken). When chicken is cooked, add chopped shrimps and saute until pink.
*Use one packet of Pancit Palabok mix (I use Mama Sita or White King brand).
*Follow the directions at the back of the packet. (It says to add water to the mix).
*Add the uncooked sauce to the sauteed chicken and shrimp. Bring to boil and simmer until thick.
*Add 1 can of Cream of Mushroom soup and enough chicken broth or water to
make a nice sauce. Make sure you don't add too much broth or your sauce will be too watery.*Mix very well until the Cream of Mushroom is incorporated with the Palabok sauce.
*Bring back to boil. Simmer for another 10 minutes stirring frequently (important if you are not using a non-stick pot).
*Season to taste (I found that the Palabok mix tend to be salty so I don't have to add any more seasonings).
*Serve over cooked pancit bihon. Add ground chicharon, tinapa flakes, eggs, green onions and lemon.
Voila, an instant Pancit Palabok sauce that's fast and easy.
Bon Appetit!
I hope you try this recipe, either the long and 'pawis' version LOL or the easy and 'tamad' version.
If you like my recipe, please leave a comment to let me know. Thank you! :)
PANCIT PALABOK RECIPE #3
Palabok:
2 cups Shrimp juice (crush shrimp heads in 2 cups water and strain)
1/4 cup atchuete water (2 tbsp atchuete seeds soaked in 1/4 cup water)
6 tbsp flour dissolved in 1/2 cup water
Fish sauce, to taste
Ground Pepper, a pinch
Add shrimp juice and atchuete water in a sauce pan and mix. Add the flour/water mixture and stir constantly. Bring to boil. Season with fish sauce and pepper. Set aside.
Red Sauce:
3 tbsp cooking oil
4 cloves garlic, minced
1 cup cooked pork, cubed
2 pcs tofu, cubed
1/4 cup atchuete water (22 tbsp atchuete seeds soaked in 1/4c water)
1 cup shrimp juice
1/4 cup flat-leaf parsley (Kinchay)
Fish sauce and ground pepper , to taste
Brown garlic in oil, set aside for garnish. Brown pork in hot oil, add tofu and fry for another minute. Add the atchuete water. Pour the shrimp juice and bring to boil. Add the parsley and season with fish sauce and pepper. Set aside.
Garnish:
1/2 cup Tinapa (smoked fish), flaked
1/2 cup Chicharon, ground
2 hard-boiled eggs, chopped
1/2 cup boiled shrimps
1/4 cup green onions
1 lemon, sliced
Boiled Bihon noodles.
Put noodles in a large platter. Cover with Palabok sauce. Top with the pork and tofu mixture (Red sauce). Sprinkle with Tinapa, Chicharon, eggs, shrimp, green onions and fried garlic. Serve with lemon slices and fish sauce.
Source: Let's Cook With Nora by Nora Daza
I hope you try any of these recipes, either the long and 'pawis' version or the easy and 'tamad' version.
If you like my recipe, please leave a comment to let me know. Thank you! :)
08 May 2008
Mangoes are Here!
Mangoes! This is what I've been having for breakfast. You should have seen my eyes light up when I walked in at KamMan Asian grocery and saw boxes of mangoes right by the entrance. This is the closest that I can get to mangoes that tastes like the ones back in the Philippines. It's close but it's not the real thing of course, nothing beats the taste of Philippine mangoes. These mangoes are grown in Mexico and they call it 'Champagne' mangoes. One box has 20 pieces and I paid $14.00 They probably got the seeds from our mangoes since it's very similar. I will post a mango dessert later. I tried it when we spent New Year's Eve at Dakak Beach Resort in the Philippines years ago.
Do you have a favorite dessert featuring mangoes?
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