Category: RECIPE

Pork Dumplings Recipe

Dumpling, photo by PH Morton

Pork Dumplings Recipe

This is so delicious.  So scrumptious even with the simplest dip.  In fact the simpler the dip, the better as the herbs used in the dumplings enhance the flavour.

The recipe is to follow shortly

Pinakbet with Bagoong Alamang

Pinakbet. photo by Ruben Ortega

Pinakbet with Bagoong Alamang

This version of pinakbet uses bagoong alamang which is a  shrimp paste instead of fermented salted fish bagoong.

This pinakbet is a little milder in taste but it has its own merit all the same.

Ingredients

 

  • 1 large eggplant (aubergine), sliced
  • 1 large ampalaya (bitter gourd), seeds and pith removed, then sliced
  • 6 pieces okra (ladies’ finger), sliced diagonally in half
  • 4 sigarilyas (winged beans), sliced diagonally
  • 50g string beans, cut into 2 inches lengths.
  • 1/2 medium squash, peeled and sliced (refer to the photo above)
  • 2 medium tomatoes, sliced
  • 1 1/2 lbs pork belly, sliced
  • 1 medium onion, peeled and sliced
  • 4 cloves garlic, chopped finely
  • 4 tablespoons of bagoong alamang (this can be bought at most Oriental food shop)
  • 2 1/2 cups water

 Method of Preparation:

 

  1. Using a lidded casserole pan, boil the pork with half of the water.
  2. Cook until the water has evaporated and the pork is tender.
  3. Stir fry the pork in its own oil until it has turned golden brown.
  4. Add the ampalaya, squash, okras, tomatoes and onion.
  5. Spoon in the bagoong alamang and stir it in thoroughly with the pork and vegetable.  Cook for 2 minutes.
  6. Pour in the remaining water, cover the casserole and leave to simmer for 7 minutes.
  7. Add the sigarilyas and string beans.
  8. Cook for 5 minutes or until the sigarilyas and string beans tender but it is crispy.  Do not cover the casserole to maintain the beautiufl vivid colouring of the sigarilyas and string beans.

Enjoy with a freshly boiled rice.

Absolutely delicious.

Again, this can be a vegetarian delight by not adding the pork. 😉

 

Patupat – Ilocano Glutinous Rice Dessert

Patupat, photo by Arnold Gamboa

Patupat – Ilocano Glutinous Rice Dessert

Patupat is a specialty of the Ilocanos.  It is a sweet glutinous rice cake.

Depending on which part of the Ilocos region, patupat can be wrapped in banana leaves or with intricately woven palm or banana leaves.

The photo below shows the specialty of Pangasinan, patupat encased in woven basket of palm leaves.

 

Pork Leg Asado With Pineapple

Pork Leg Asado, Photo by Ruben Ortega

Pork Leg Asado With Pineapple

This recipe is as good tasting as the photo shows.  The secret to this is marinating the meat in order for the sauce to get into all the crevices of the meat sinews.

Ingredients

 

  • 2 lbs pork leg, chopped to the bone into manageable pieces
  • 1½ cup water
  • 1/2 tsp whole blackpeppers
  • 3 bay leaves
  • 1/2 tbsp oil
  • 1 inch cube butter
  •  1 large white onion, peeled chopped finely
  • 1 lemon or 1½ tbsp of fresh calamansi juice
  • 3/4 cup soy sauce
  • 1 small can of pineapple

 Method of Preparation:

 

  1. Using a large bowl, mix together the soy sauce, blackpeppers and lemon juice (or calamansi juice)
  2. Stir in the sliced pork leg and leave to marinate for an hour (or overnight in the fridge).
  3. Drain the meat but keep the marinade.
  4. Heat a large lidded frying pan or a casserole pan.
  5. Add the oil and then the butter.
  6. Fry the meat and cook until golden brown on both sides.
  7. Pour in the marinade and also the water.
  8. Drop in the bay leaves.
  9. Cover the pan and leave the meat to simmer until the meat is tender.
  10. Add the can of pineapple, including the juice, and cook for another 7 minutes.
  11. Serve immediately with a freshly boiled rice or green salad.

Enjoy

 

 

Pako (Fern) Salad

Pako Salad, Photo by Ruben Ortega

Pako (Fern) Salad

Back when we were little children in Marag, Philippines, pako became a staple diet.  It was in our dinner table at least once a week.  We ate a lot of it so much that we kids 🙂 should have grown into goats 🙂 or hated it after a while. But I have always a vibrant and positive memory of pako.

Gathering pako is an adventure for us youngster.  We had to roam a dense growth of greens at the mouth of a forest and try to pick the young furling sprouts of pako.  Thank goodness they grow profusely together and therefore picking them one by one was not much of a chore.

Pako can be prepared in plenty of ways, it can be blanched and made into a salad, it can be left fresh as it is as a salad as well or cook and added into various kind of inabraw, an Ilocano way of cooking.

Below is another pako salad recipe.

Ingredients

 

  • 1 large bunch pako (fern)
  • 2 salted eggs or hard boiled eggs, peeled and quartered
  • 2 tomatoes, sliced
  • 1 onion, peeled and chopped
  • 1 tbsp vinegar
  • 1/2 tbsp patis (fish sauce)
  • freshly ground black pepper
  • 1/2 tsp sugar
  • sprinkling of salt to taste

 Method of Preparation:

 

  1. prepare the pako by removing any tough stalk.
  2. Bring a large pot of boiling water. Blanch the pako by quickly dipping them into the hot water.  Leave for a minute and drain.
  3. Arranged the pako on a serving platter.
  4. Put the tomatoes and onion on top then garnish with the slices of salted eggs.
  5. Make a typical Filipino dressing by mixing the vinegar, fish sauce, black pepper, sugar and a very little salt.  Stir it in thoroughly for the granules to dissolve.
  6.  Pour the dressing all over the pako.
  7. Serve immediately.

Enjoy!

 

Roast Fennel Recipe

Fennel by PH Morton

 

Sliced fennel, photo by PH Morton

Roast Fennel Recipe

This fennel recipe is really delicioous.  It bings out the natural sweetness of this aromatic bulb.

Ingredients

 

  • 2 fennel bulbs, trimmed and sliced.
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar

 

 Method of Preparation:

 

  1. Preheat the oven to gas mark 180ºC.
  2. Arrange the sliced fennel into a baking sheet, which is lined with aluminium foil.
  3. Generously drizzle the olive oil into the slices.
  4. Follow it up with the balsamic vinegar, which will bring out the fennel’s natural sweetness.
  5. Put in the middle shelf of the oven and roast for 40 minutes or until the edges start to caramelise.
  6. Serve immediately as a side dish.

 

Mussels with Malunggay and Potato Viand

mussels, photo by Ruben Ortega

Mussels with Malunggay and Potato Viand

This recipe is perfect for all kinds of weather but more so during the colder times.  It is healthy as well.  It is rich in minerals and vitamins.

Malunggay is fast becoming a superfood which contains a lot of nutrients good for the repair and maintenance of body tissues.

Ingredients

 

  • 1-2 lbs. mussels, cleaned of all grits and scum
  • 2 inches ginger, peeled and sliced
  • 2 medium potatoes, peeled and cut into 6-8 pieces each.
  • 1 large bunch of malunggay leaves, hard stalks trimmed off and discarded
  • 1 onion, peeled and sliced
  • 6 cups water
  • Salt and ground black pepper to taste

 

 Method of Preparation:

 

  1. In a large casserole pan, bring the water to a boil.
  2. Drop in the onions and ginger.   Cover the casserole pan and leave to simmer for 8 minutes.
  3. Add the potatoes and cook for 5 minutes.
  4. Stir in the mussels and gently simmer for 5 minutes
  5. Sprinkle salt and ground black pepper.
  6. Add the malunggay leaves and cook for 5 minutes without covering the casserole.
  7. Quickly check the seasoning.  Add a little bit more salt and black pepper if needed.
  8. Transfer to a serving bowl and enjoy with freshly boiled rice and some side dishes.

Super, super yummy.

 

Adidas Adobo (Chicken Feet Adobo)

Chicken feet Adobo, photo by Ruben Ortega

chicken feet, photo by PH Morton

Adidas is the name given to chicken feet.  Obviously as a homage to the great trainers brand.

The raw chicken feet photo was taken by Peter during one of our shopping at the wet market of Pritil in Tondo, Manila, Philippines.

To be truthful, I have not really tasted chicken feet before but Peter had.  He said it was taste but rather rubbery.  I’ll take his word for it.  🙂

Ingredients

  • 1-2 lbs chicken feet, cleaned thoroughly
  • 1/2 cup soy sauce
  • 1 cup cider vinegar
  • ½ teaspoon whole peppercorn
  • 3 bay leaves
  • 1/2 tablespoon sugar
  • 5-6 cloves garlic, crushed
  • 1 tsp dried chilli
  • 3-4 tbsp vegetable oil
  • 1½ cups water

 

 Method of Preparation:

  1. Clean the chicken feet thoroughly and trim all claws.  Butchers usually would have trimmed the scary claws already. 🙂
  2. Heat a large saucepan or a wok and add the chicken feet with the soy sauce, vinegar and water.
  3. Also add the bay leaves, peppercorn, sugar and half of the crushed garlic.  Do not stir.  Bring this to a boil and then lower down the heat and leave to simmer for three quarters of an hour. (45 minutes)
  4. Remove the chicken feet from the remaining liquid.  Drain and then set aside the stewed feet. Do not discard the liquid sauce from the wok.  Pour in a container and set aside.
  5. Clean the wok and heat.
  6. Add the oil.  Stir in the remaining garlic and fry until fragrant.
  7. Add the dried chilli.
  8. Stir in the fried chicken feet and fry until sizzling hot.
  9. Pour in the liquid sauce and heat for a minute or two.
  10. Transfer into a serving bowl and enjoy with a few beers.
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