Category: Special Events Party Food

Authentic Maki Zushi

Sushi platter, photo by Arnold Gamboa

Authentic Maki Zushi

I will not be telling porkies here but making sushi is somewhat difficult!  I am not only talking about the process of rolling these little babies but actually more on the ingredients and the preparation.

The rice!  It has to be cooked to perfection and the fish and vegetables should be at their freshest.

Before you say no to sushi making, please stop! 🙂 We should all be reminded that Rome was not built in a day, as the saying goes.  We have to persevere; make an effort and acquire new skill for a potentially delicious reap.

To be continued! 🙂

Biko From Alma’s Kitchen

Biko, photo by PH Morton

Biko From Alma’s Kitchen

My sister-in-law, Alma is a very capable woman.  A good example of a decent human being.  She is friendly, she is caring, she can’t do enough to be helpful to anyone.

She is well like by everyone.

Her abilities go on and on.  What I like most about her is her cooking.  She can really cook up a storm.

Her biko is to die for.  Peter, my English hubby, who do not usually eat anything made of rice love’s Alma’s biko.

The above photo was from Alma’s kitchen.  Doesn’t it look so delicious?  And it was so yummy.

Click here for the recipe!

Biko a a favourite of mine.  It reminds me of happy childhood and young adulthood in the Philippines. It reminds me of my loving family, cheerful, always ready for a laugh and adventure.

I remember my mother going to market and coming home with biko, which we would share and enjoy.

I remember my grandfather coming home with ‘pasalubong’ of biko, amongst others, when he goes out.

Biko is a symbol of halcyon days for me!

Max’s Fried Chicken Recipe

Max’s Signature Chicken, photo by JMorton

Max’s Fried Chicken Recipe

During a recent holiday in the Philippines, we visited Max’s Restaurant a lot as we were staying in a hotel nearby.

I have to say, Max’s fried chicken is really something.  It is soft and moist in the inside and it is crispy at the outside.  Simply tasty.  If you happened to go to the Philippines, be sure to try one of Max’s chicken. 🙂

I thought since we eat a lot of chicken in the UK, how can I make it taste like Max’s?!!!

So I trawled the internet and this is the recipe that I got.

Ingredients:

  • 1 medium size whole corn-fed or organic chicken
  • 4  dried bay leaves
  • 2 heaped tablespoons chopped parsley
  • 1 large onion, peeled and quartered
  • 2 cloves, garlic, minced finely
  • 5 cups water
  • 2 tsp salt
  • 1 tsp ground black pepper
  • oil
Instructions
  1. Use a large steamer; if the steamer is not large enough to contain the whole chicken then cut the chicken in half.
  2. Add the water to the steamer and bring to a boil.
  3. Drop in the bay leaves and chopped parsley into the boiling water
  4. Arrange the chicken into the steamer and cook for 50 minutes.
  5. Take out the chicken from the steamer to let any excess liquid drip out.  Set it aside for half an hour.
  6. Rub minced garlic, salt and pepper all over the chicken and the inside cavities.
  7. In a deep-fryer or large casserole pan, heat the cooking oil.
  8. Deep-fry the chicken.  If the oil does not cover the whole chicken, carefully turn the chicken round until it is golden all over.
  9. Remove the chicken and let it drip and cool down a little.
  10. Serve hot with gravy or choice of sauces.

 

Embutido Recipe

Sliced Embutido, photo by Arnold Gamboa

Embutido Recipe

Embutido is usually served at special occasion such as Christmas, New Year, Fiestas, anniversaries and milestone birthdays.  It is a much love food for its taste and its appearance.

Ingredients:

2 1/2 lbs minced pork
1/2 cup finely chopped ground ham
2 raw eggs, beaten
1/2 cup bread crumbs
1/2 cup finely chopped carrot
1/2 cup finely chopped onions
1/2 cup sweet pickles
3 hard-boiled eggs
3 Vienna sausages, halved lengthwise
3 tablespoons raisins or sultanas
salt and freshly ground black pepper

Method of preparation:

Using a large bowl, mix together the minced pork with the bread crumbs and bind it with the beaten egg.

Add in the onions, sweet pickles and sultanas or raisins.

Season with salt and pepper.  Mix thoroughly.

Lay a large sheet of aluminium foil in a flat surface.

Spread the minced pork mix on the middle of the foil and flatten.

Arrange the boiled eggs and sausages along the length of the minced minced pork (like making up a sushi).

Roll the minced pork to enclose the boiled eggs and sausages, forming a cylinder (please bare in mind the this meaty cylinder will be steamed, therefore, the size should fit the steamer, if steamer is not to big, make three or more rolls stuffed with boiled eggs and sausages each.).

Use the foil to wrap the embutido roll securely, including both ends.

Cook in a steamer for an hour.  Ensure that there is always enough water in the steamer.

When cooked, let it cool down and then slice and serve to impress your guests and fellow hungry diners.

Enjoy!

Chilli Cheesy Nuggets

Chilli Cheese Nugget, photo by JMorton

Chilli Cheesy Nuggets

These are gooey with aromatic chilli taste.  Perfect for parties.  Love these little babies when Peter and I ordered them at Burger King the other night.

We had leftovers, which we kept in the fridge and reheated in the oven at 180C for 5 minutes.  They came out so lovely.

Anyway, Burger King’s ones are delicious but they can be easily done at home.  Below is the recipe.

Ingredients:

  • 75g grated mature cheddar
  • 1/4 cup finely chopped `Jalapeno peppers or green peppers (remove the seeds and white membranes if not partial to too much heat)
  • vegetable oil (for deep-frying)
  • 1/4 cup cornflour
  • 1 cup bread crumbs
  • 1/2 cup plain flour
  • 1 tsp chopped parsley
  • 1 tsp paprika
  • 1tsp garlic powder
  • 1/4 tsp onion powder
  • 2 eggs, beaten with a teaspoon of turmeric or chilli powder
  • milk

 

Directions

  1. Use a cheese grater to chop the chunk of cheese finely if you can’t find an already grated cheese in your local supermarket. 🙂
  2. In a mixing bowl, add together the grated cheese, Jalapeno, cornflour, paprika, garlic powder, onion powder and parsley. Add a bit of milk to make the ingredients adhere together.  Mix well until a dough is created.
  3. Then divide the dough into equal bite-size balls.
  4. Roll each ball first in the plain flour, then dip into the spiced beaten eggs and then roll into the bread crumbs.
  5. Deep fry until golden all over.
  6. Let them rest on paper towels to absorb the excess oil.

Enjoy with fried chicken or burger.

YUMMY

Jamon Con Pina (Ham with Pineapple)

Jamon Con Pina, photo by Arnold Gamboa

Jamon Con Pina (Ham with Pineapple)

This recipe is meant to be shared especially for special occasion, such as party celebrations, birthdays, New Year, Christmas and Easter Sunday.

The Philippines long history has a lot of Spanish influences in religion, traditions, names, DNA and food amongst other things.

The Philippines adopted many Spanish recipes but given their own Filipino twist.

I find that gammon can be very salty, therefore sweetening it helps and this recipe is just perfect.

Ingredients:

1 kg ham or gammon joint

3/4 cup vinegar

2 cups water

1/4 tsp dried thyme

1/4 tsp cloves

1/4 tsp cinnamon powder

1/4 tsp dried oregano

2 laurel leaves (bay leaves)

1 head garlic, chopped

1 cup Demerara sugar

1 bottle of stout beer (Cerveza Negra)

1 big can of pineapple slices or use fresh pineapple if you are feeling industrious. 🙂

Procedure:

Boil the gammon or ham in the vinegar and water for 25 minutes.

Drain and discard the vinegar broth.

Rinse the gammon and return to a pan and cover with water and bring to a boil.  Add the thyme, cloves, cinnamon, oregano, bay leaves and garlic.  Simmer for 20 minutes.

Pour in the stout and then stir in half a cup of sugar.

Cook until ham/gammon is tender.

Take out the ham and let it rest for at least 15 minutes.

Preheat the oven to 200C.

Remove the skin and score the fat with diamond patterns.  Rub in the rest of the sugar all over the gammon.

Put in the oven for 10 minutes.  Then add the slices of pineapple and cook for a further 10 minutes.

Let it rest for 10 minutes then carve and enjoy!

Quick Cabbage & Tuna Salad

Chopped Pointed Cabbage – Photo by PH Morton

This recipe is quick and easy to make, no real cooking is involved and yet a very tasty addition to a buffet table. It is also a lovely starter to an everyday meal.

 

 

 

Quick Cabbage & Tuna Salad

Ingredients:

3 cups shredded cabbage

1½ cups tuna, flaked

½ cup celery, diced

2-3 tbsp mayonnaise

fleshly ground black pepper

Lettuce leaves

Method of preparation:

Using a large glass or ceramic mixing bowl (or plastic one, lol) combine the shredded cabbage, celery and tuna together.  Stir in the mayonnaise.  Mix everything thoroughly.

Cover the mixing bowl with cling film or a large plate and leave in the fridge to chill for at least an hour.

Finally, arrange a bed of lettuce leaves over a large serving plate, then pile the chilled cabbage over the lettuce and perhaps decorate with some cherry tomatoes.

Enjoy!

 

Pork Siomai Recipe

Siomai, Photo by Arnold Gamboa

Pork Siomai Recipe

 

INGREDIENTS

  • 1 cup ground pork
  • 1 cup shrimp, chopped finely
  • 1 medium onion, chopped finely
  • 100g white mushroom, chopped finely
  • 4 tablespoons spring onions, chopped finely
  • ¼ cup carrots, chopped finely
  • 3 tablespoons sesame oil
  • 1 large egg, beaten
  • 1 teaspoon freshly ground black pepper
  • enough wonton/siomai wrappers,
  • 1 tbsp Worcestershire Sauce
  • 1 tsp soy sauce

METHOD of Preparation

  • Using a large mixing bowl, combine the ground pork, shrimp, onion, spring onions, carrots, sesame oil, mushroom and egg,  Season with the Worcestershire sauce and soy sauce and black pepper.  Mix thoroughly.
  • Put a wonton wrapper in a flat surface and place a spoonful of the mixture into the middle part.  Do not be tempted to put too much of the stuffing in.
  • Arrange the edges of the wanton wrapper around the stuffing.  Flatten the top with the back of a spoon of the flat side of a knife.  Repeat until all the stuffing had been used or wrapped 🙂
  • Cook siomai in a steamer for 15 to 20 minutes.

Serve immediately with some dipping sauce of hoisin sauce, soy sauce with a good spritzing of lemon or lime juice.  For a more spicy sauce, add finely chopped two bird’s-eye chilli into a tablespoon of light soy sauce.

Enjoy as a starter or as a side dish to the main meal.

 

Spaghetti with Shrimp Pesto

Spaghetti in Shrimp Pesto, Photo by Arnold Gamboa

Spaghetti with Shrimp Pesto

 The above photo was taken by Arnold Gamboa, a former child matinee idol of the late 70s in the Philippines.
  • 500g Spaghetti (dried or fresh)
  • ½ lb shrimp/prawn, peeled, deveined and tailed off
  • ¾ – 1 CUP PESTO SAUCE
  • ½ lemon, juiced
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced or chopped finely
  • 2 tbsp grated parmesan cheese

    ———————————————-

    Fresh Pesto Recipe

    Ingredients

  • 50g pine nuts
  • 80g basil
  • 50g Parmesan
  • 150ml olive oil
  • 2 garlic cloves

    Method

    1. Heat a small frying pan over a low heat. Dry fry the pine nuts until golden.
    2. Put the pine nuts into a food processor together with the remaining ingredients and process until smooth.
    3. Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for a good couple of weeks.

    —————————————————-

    Instructions

    Bring a large pot of water to a boil. Add a pinch of salt and a teaspoon of olive oil and cook spaghetti according to the packet’s instruction.

    No 1 way:  Drain and arrange over a large serving plate as above photo. (then top with the pesto and shrimp)

    No 2 way is to return the pasta back into the pan, adding the pesto and 25g of parmesan. Toss well, then transfer to a serving plate and sprinkle with the rest of the Parmesan. Then arrange cooked shrimps on top.

    Concurrently, heat a saucepan, add the olive oil, minced garlic, shrimp and sprinkle with the lemon juice. Stir until shrimps are opaquely reddish.  This might take about 5 minutes.

    Once shrimp are fully cooked, add the pesto and stir well.  Use as topping for no 1 way.

    Serve immediately.

    PS  No1 or No2 only differs on how you want to present the dish, both taste the same. 🙂

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