Posts tagged ‘recipe’

ENSALADANG LABANOS RECIPE (a side dish)

Radish salad (side dish)

Radish salad (side dish)

A salad /side dish recipe? Yeah, you read that right. This is a Filipino side dish, “ensaladang” is a borrowed Spanish word meaning salad and “labanos” is simply radish. Although the name of the dish means salad, it is a side dish, a perfect partner for fried seafood or pork.

My grandmother made this all the time when I was in grade school. It’s another one of the recipes that she never taught me or my mom to make. Usually, when she’s in the kitchen, i’d be watching her prepare the ingredients and would ask her if I can help, and grandma will always send me away. She doesn’t like anyone messing with her ‘kitchen’. That’s why, until she passed away, she never taught anyone the recipe(s) she knew!

Oh well, decades later, when I can safely say that I can handle myself inside the kitchen (now I know how my grandma feels when someone is ‘bothering’ her while cooking, haha!) I finally made my grandma’s ‘Ensaladang labanos’! And it’s just how it tasted exactly the first time she asked me to try it out, years and years and years ago. So here’s the recipe:

ENSALADANG LABANOS (Radish Salad)

1 1/2 cups radish, sliced into strips

2 small tomatoes, cut into chunks

1 small onion, sliced thinly

1/3 cup vinegar (or less, depends on how much you want to use)

1/8 cup rock salt

PROCEDURE:

1. Combine salt and radish strips and set aside for about 20 to 30 minutes. (The salting process removes the bitter taste of the radish).

2. After 30 minutes, the salted radish can now be squeezed to death (haha!) Wash the squeezed radish strips with water and drain water, or you can squeeze again, not too much this time.

3. In a glass jar or plastic container, combine the radish strips, tomatoes, onion and vinegar.

4. Serve with any kind of fried seafood or pork.

You might think that this will have a strong sour taste, but no. There is a hint of onion flavor as well as the tomato; and the crunch of the radish is just perfect if you’re looking for that certain texture in food.

This side dish can be stored in the fridge and can last for more than a week.

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NEW RECIPE SOON – insalata, ensalada, salad, etc… :)

New recipe coming soon, still finding the time to  write the blog though. Just dropped in for a quick post.

CRISPY SILKEN TOFU

Crispy silken tofu

Crispy silken tofu, this might look like chicken nuggets, but this one is healthier

I did one of my experiments in the kitchen again! This time, I used the left over silken tofu from the budae jigae (Korean army base soup)I cooked for dinner last time. I guess this can be called crispy silken tofu. Pat dry the tofu with a paper towel and slice into bite size pieces, (think mini chicken nuggets), dredge  in flour, dip into beaten egg, drop it into a bowlful of panko bread crumbs and deep fry until golden brown.

It’s crispy outside but really soft inside. But since this is tofu, it will taste bland so I would suggest make a dipping sauce. The one I made was soy sauce and vinegar mixture, with a bit of chili oil for the kick. I recommend eating this with kimchi and steamed rice 🙂

TUNA KIMBAP (참치 김밥) [CHAMCHI KIMBAP]

kimbapPressed for time and ingredients, I rummaged through the fridge with whatever I can use so I can fix my husband lunch before he goes to work that day – and I came up with spinach, a carrot, mayonnaise. Going through the cupboard, I got a can of tuna, sesame seeds and nori sheets. Rice was just about ready in the rice cooker. Why not kimbap?

I simply mixed about 2 tbsp of mayonnaise to the tuna (drained) and added pepper  (and salt, if you prefer). Blanched the spinach, squeezed the leaves and added some soy sauce and sesame oil and stir fried the julienned carrots. For the steamed rice, I added sesame oil and sesame seeds. Yeah, I know…I forgot the eggs. But even without eggs the kimbap tasted great. I guess this is as healthy as it can get, kimbap with vegetables 🙂

Rummaging through the fridge for the last time, I found the left over pasta my husband cooked last night. I honestly don’t know what to call this pasta dish, this is pasta sautéed in garlic and onion, with oyster sauce and chili oil – I used Lee Kum Kee Chiu Chow chili oil (for that ‘kick’). This was actually another one of my ideas in the kitchen, I’ll try to post the recipe one of these days.

김계란 말이 (KIMGYERAN MARI) ROLLED EGGS AND SEAWEED

A very tasty yet simple Korean dish

A very tasty yet simple Korean dish

Know how to fry scrambled eggs? Like seaweed (the black, paper thin wrap used in maki)? Then this simple Korean recipe might just be the perfect dish to get you to start cooking Korean food.

          It’s called 김계란 말이  (Kimgyeran mari) or rolled eggs and seaweed.  All you would need are oil, 2 eggs, salt and pepper to taste and seaweed or laver. It’s just like frying scrambled eggs but this time you have to add the seaweed and roll the egg instead of turning it over, oh and cook it in low flame. Before rolling the egg, you have to make sure the other side is cooked enough so it will not break.

          This can be cooked in a non-stick pan, but I still wiped a bit of cooking oil before I started frying the egg.

Recipe from Aeriskitchen from Youtube. (I only added the salt and pepper, (my version). Video down below.

A LECHE FLAN RECIPE

Leche is a Spanish word meaning milk, and when you say leche flan, this is a famous Filipino dessert made of milk and egg yolks, simply put – custard, which is usually served during fiestas, parties and any other happy occasion you can think of.  There are several versions of this from different countries and this recipe is from the Philippines and is a heavier version of the Spanish one.

My grandmother used to make this. Unfortunately, before I had a love affair with cooking, she passed away and most of the traditional recipes she knew, she never got to teach me. But luckily, I found this recipe in one of the cooking magazines published here monthly, and every Christmas, I make this yummy dessert.

And here is the recipe:

12 egg yolks, placed in a big bowl

2 300-ml cans sweetened condensed filled milk

1 370-ml can evaporated filled milk

1 teaspoon vanilla (optional)

sugar

1  To the bowl of yolks, add the condensed milk, evaporated milk, and vanilla, in that order. Pour in each ingredient slowly and mix gently until the mixture is smooth. Stick to one stroke as you mix and do it slowly, to avoid creating bubbles. Bubbles will make the surface of the flan uneven. Set aside. Prepare the sugar syrup. (See below)

My ever loyal egg yolk separator

A dozen egg yolks without the egg whites

2  Pour the egg mixture in the mold with sugar syrup. Cover each mold with aluminum foil. Cook in the steamer for 45 minutes. To know if the flan is cooked, dip a toothpick into it. If no flan particles stick to the toothpick, it’s cooked and ready.

This is what I usually use when making leche flan – aluminum oval molds

3  When cooked, refrigerate the flan. It’s best served cold.

To make the sugar syrup

Melt sugar in the molds over low fire. Using tongs, move the molds in a clockwise motion to avoid burning the sugar. Don’t wait for the crystals to turn brown, just let it melt. Then pour the egg mixture in to cook the flan. How much sugar? For each typical medium-sized oval mold, use 1/2 tablespoon sugar to make the syrup. For a small round mold, use 1 teaspoon sugar. Like it sweeter? Just add more sugar.

I used an 8 inch cake mold last year. Guess what? Even before I could take a picture someone already cut out a piece…

Steaming tip  If you’re using a conventional steamer, make sure that heat is on boiling point before you set the flans. Keep them on boiling point for 30 minutes then let cook on medium fire for another 15 minutes.

The traditional recipe does not include the egg whites to the mixture, because this lessens the creaminess of the flan and makes it ‘bubbly’; but some people do this, especially those sold in bakeries. Also, the usual recipe does not include vanilla, but if you feel like adding this ingredient, go ahead – vanilla will make the flan taste more heavenly. This is a sinful dessert – very sweet and not for diabetics, seriously.

MY CHICKEN ADOBO RECIPE

Yummy chicken adobo

Adobo is a popular dish and cooking process in the Philippines. Although the name was originally given by the Spaniards when they conquered the Philippines, please do not be confused with the same Spanish word which means marinade, sauce or seasoning. The term adobo got stuck after they Spaniards encountered an indigenous cooking process in the Philippines which involved stewing with vinegar. Thus, the name ADOBO.

When you say adobo, it is a cooking process that always has the following ingredients: soy sauce, vinegar, garlic, bay leaf, and pepper corns. I usually just cook with the first three ingredients, as those are the most basic when it comes to cooking adobo.

There are different types of adobo – it can either be chicken, pork, squid, vegetables such as string beans and water spinach. Some cook it in combination of chicken and pork. Squid adobo is cooked in vinegar with the ink. Some add other ingredients such as boiled eggs, potatoes and fried tofu. Also, the recipe tends to change according to geography. Different regions in the country have their own special recipe of adobo. But I’ll be posting the most common recipe. The one that my grandmother and mother make.

Chicken adobo recipe

1 kilo of chicken

6 cloves garlic, minced

1/2 cup soy sauce

1/4 cup vinegar

2 cups of water

4 tablespoons of cooking oil or olive oil

Salt and pepper to taste

3 medium sized potatoes, cut into large cubes

4 pcs hard boiled eggs, shelled

(Potatoes and eggs are optional)

Cooking Instructions:

1. In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic.

2. Add the chicken to the pan and fry for a few minutes until surface is cooked. Add 2 cups of water, 1/2 cup of soy sauce, 1/4 cup vinegar. Bring to a boil. Cover and simmer for 10 to 15 minutes or when meat is tender.

3. Remove the chicken from the sauce pan and on another pan, heat cooking oil and brown the chicken for a few minutes. (What I usually do is I separate the oil from the broth and use this oil to brown the chicken. This step packs in more flavor to the meat.)

4. Mix the browned chicken back to the sauce and add potatoes and egg.

5. Add more soy sauce and vinegar and/or pepper and bay leaf if desired. (Adding the potatoes and eggs lessens the saltiness of the dish, I just add a few more tablespoons of soy sauce and vinegar after the broth has simmered with the eggs and potatoes.)

6. Bring to a boil then simmer for an additional 5 minutes or until potatoes are tender.

Some people usually just boil the chicken in soy sauce – vinegar – garlic – pepper corn – water mixture, this is adobo as well but for me, it does not taste as good as when you take the extra step of re-frying the meat in its own fat.

Cooking pork adobo takes a bit longer to cook compared to chicken. What my grandmother used to cook is pork belly – I know this has lots of fat in it so I would suggest using pork picnic/shoulder as this cooks easily and is not tough when cooked properly.

Adobo can last up to four days in room temperature and even longer when stored in the fridge. This is why this dish is a favorite when people are going on excursions or long trips because it does not spoil easily because of the vinegar and soy sauce which act as preservatives.

So, would you be willing to be adventurous and try cooking adobo? Happy cooking!

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