Philippines - Galantina

Galantina

Ingredients

-       1 chicken (capon)

-       Lemon juice

-       Salt and pepper

-       1/4 kilo ground pork

-       1 can sausages

-       1-1/2 pig's brain, boiled and mashed, the membranes peeled off

-       1/2 cup chopped pickles

-       Salt and pepper

-       Cooked chicken meat, cut into strips

-       1 piece chorizo de Bilbao, cut into strips

-       2 eggs, hard boiled

-       Chicken stock

Directions

               

-       Dress the chicken. Split it down the back and open it flat.

-       Lay the bird skin up on a cutting board.

-       Remove the skin and the meat carefully by cutting away from the bones so that the skin comes off in one piece.

-       Marinate the chicken in lemon juice, salt, and pepper.

-       Set aside.

-       Mix the pork, sausages, brain, and pickles well until blended thoroughly.

-       Lay and spread the deboned chicken.

-       Spread the filling over it and arrange the chicken and chorizo strips, and the eggs in the center.

-       Form into a roll; then, sew it up and roll in a piece of cheesecloth.

-       Drop the roll into boiling chicken stock.

-       Cook for about two hours.

-       When done, remove the roll from the stock.

-       Drain and lay the roll on a platter.

-       Place a weight on top of the cooked galantina to press it a bit.

-       Allow to cool.

-       When cool, remove the cheesecloth.

-       Keep the galantina refrigerated.

-       To serve, slice and arrange on a platter.

-       Garnish with parsley or kinchay.

Philippines - Bopes

Bopes

Ingredients

-       1 kilo pig lungs

-       1/4 kilo pork fat

-       Lard for sauteing

-       1 head garlic, minced

-       1 medium onion, chopped

-       3 medium tomatoes, chopped

-       Vinegar

-       2 medium radishes, cut into thin strips

-       4 medium bell peppers (red and/or green), cut into thin strips

-       Salt to taste

Directions

-       Wash and boil the pig lungs and fat; cool, then chop finely.

-       Saute the lungs and fat in lard with garlic, onion, and tomatoes.

-        Add vinegar and simmer until almost dry.

-       Then add the radish and pepper strips.

-       Season with salt.

Philippines - Cocreta De Patatas

Cocreta De Patatas

Ingredients

-       1/2 kilo potatoes, boiled and mashed well

-       3 tablespoons butter or margarine

-       1/3 cup milk, or enough to make a paste

-       Salt and pepper

-       Minced garlic

-       Minced onions

-       1/2 kilo ground beef or pork

-       Oil for sauteing

-       1/2 cup water

-       Spring onions, minced

-       Flour

-       Bread crumbs

-       2 eggs, slightly beaten

Directions

-       Blend the mashed potatoes with butter, milk, a little salt and pepper to taste.

-       The mixture must be smooth and must form a paste.

-       Set aside.

-       Saute garlic, onions, and ground meat in oil.

-       Stir in the water and simmer until the meat is cooked, and the mixture almost dry.

-       Season with salt and pepper, then add the spring onions.

-       Blend in a little flour to get a moulding consistency.

-       Shape mixture into firm separate forms the size and shape of eggs.

-       Cover individually with the mashed potato mixture.

-       Roll each one in bread crumbs.

-       Set aside.

-       Heat the oil for frying.

-       Dip the potato-meat "eggs" into slightly beaten eggs, then fry.

-       Serve with a hot sauce.

Philippines - Nilagang Baka (Boiled Beef)

Nilagang Baka 

(Boiled Beef)

Ingredients

-       1 1/2 lb. beef cut into 2X2 inch pieces

-       2 cubes beef boullion or beef stock (plain water would suffice)

-       1 tsp. peppercorns

-       1 small onion chopped

-       2 medium-sized carrots cut into quarters lenghtwise

-       3 medium-sized potatoes cut into quarters

-       1 small head of bok choy (pechay) (optional if not available)

-       I small head of cabbage cut into quarters

-       salt and pepper to taste

Directions

-       Boil beef, peppercorns and onions in a pot with enough beef stock to cover the meat.

-       Place lid on pot and simmer over medium heat. If you want more stock (sabaw), add more.

-       After 30 minutes of boiling, or if the meat is very tender, add carrots and potatoes.

-       Boil for another 10-15 minutes.

-       When vegetables are done, add the rest of the ingredients and seasoning.

-       Boil for another 5 minutes. Serve with rice.

Philippines - Caldereta

Caldereta

Yield: 4 servings

Ingredients

-       2 lb Lamb, beef or goat, cut into -1 1/2-inch cubes

-       3 tb Distilled white vinegar

-       1 1/4 ts Salt

-       Freshly ground black pepper

-       4 tb Olive oil

-       3 Whole dried hot red chiles

-       5 Garlic cloves, peeled and -minced

-       1 lg Onion, peeled and minced

-       1 t Whole black peppercorns

-       1 Two-inch cinnamon stick

-       2 Bay leaves

-       4 ts Tomato paste

-       2 md Potatoes

-       1/2 lg Red bell pepper

-       8 Whole stuffed green olives

Directions

-       Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes.

-       Drain the meat, saving the liquid, and pat it dry.

-       In a large heavy saucepan, heat the oil over medium heat.

-       When it is hot, add the chiles.

-       Stir for a few seconds or until they swell and darken.

-       Remove chiles with a slotted spoon and set aside.

-       Put as many cubes of meat into the pan as will fit without crowding.

-       Brown the meat on all sides and repeat until all of the meat is browned.

-       Remove meat from pan.

-       Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices.

-       Put in the black peppercorns, cinnamon and bay leaves.

-       Stir and cook another minute.

-       Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste.

-       Stir and cook for 1 minute.

-       Add 2 cups water and bring to a boil.

-       Cover, turn the heat to low and cook for 15 minutes.

-       Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes.

-       When the meat has cooked for 15 minutes, add the potatoes.

-       Cover and continue to cook for 45-60 minutes or until the meat is tender.

-       Seed the bell pepper and cut it into 1/4-inch wide strips.

-       When the meat is tender, put the peppers and olives into the stew.

-       Stir and cook another 3-5 minutes.

Philippines - Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Yield: 24 servings

Lumpia Ingredients

-       2 lb Diced Peeled Fresh Shrimp

-       2 c Chopped Shiitake Mushrooms

-       1/2 c Thin grated Carrot

-       2 oz Bean Sprouts

-       2 oz Shredded Kai -Choy Chinese Mustard

-       2 oz Shredded Won Bok Cabbage

-       1/2 oz Garlic Chopped

-       1/2 oz Chopped Lemongrass

-       4 ea Kaffir Lime Leaves

-       4 oz Cooked Long Rice Noodles

-       2 tb Chopped Fresh Mint

-       2 oz Chopped Fresh Cilantro

-       1/2 oz Nam Pla Fish Sauce

-       1 oz Oyster Sauce

-       1 tb Hot Chili Paste

-       Sesame Oil

-       Soybean Oil

-       24 Lumpia Wrappers

Sauce Ingredients

-       3 Oranges

-       2 c Rice Wine

-       1/2 c Rice Vinegar

-       1/2 Bottle Lingham Chili Sauce

-       Fresh Picked Mint Leaves

Directions

Lumpia:

-       Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts.

-       Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp.

-       Set aside to cool.

-       Fold in the cooked rice noodles with the vegetable mixture.

-       In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste.

-       Combine the shrimp with the vegetable/noodle mixture.

Assemble:

-       On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends.

-       Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels.

-       Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.

Sauce:

-       In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin).

-       Bring to a boil.

-       Add the lingham chili sauce, simmer for about 5 minutes, and strain.

-       Set aside warm.

Philippines - Adobong Antigo

Adobong Antigo

Ingredients

-       1 kilo (2.2 lbs) chicken or pork, cut in serving pieces

-       1/4 cup vino blanco or five-year-old rum

-       4 tsp. soy sauce

-       5 cloves garlic

-       2 tsp salt

-       1 cup vinegar

-       1 cup buko juice (coconut water)

-       1 small head garlic, crushed

Directions

-       Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours.

-       Drain.

-       Fry meat till golden, pour off excess oil and add buko juice.

-       Simmer till tender and adobo begins to give off oil.

-       Fry the extra garlic and sprinkle on the adobo before serving.

Philippines - Mussel Soup

Mussel Soup

Ingredients

-       2 lb mussels, still in shell

-       medium sized piece of ginger root, peeled and sliced into julienne strips

-       1 medium sized onion, sliced

-       several spinach leaves

-       freshly ground pepper

-       salt to taste

Directions

-       Boil mussels in water just enough to cover them.

-       Add ginger and onions.

-       Once the shells are opened, add spinach leaves.

-       Simmer for about two minutes.

-       Add pepper and salt to taste.

-       Serve hot.

Philippines - Ukoy (Shrimp Patty)

Ukoy 

(Shrimp Patty)

Ingredients

BATTER

-       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

-       2 cups bean sprouts

-       1 cup chopped green onion

-       2 pieces tofu, cut into strips

-       1/2 lb small shrimp, cleaned

-       1 cup papaya

Directions

-       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.