Wednesday, April 14, 2010

Mga Paboritong Lafang

I've photographed some of the dishes I cooked and they accumulated overtime. I don't have the luxury of time to tell all of their stories one by one in separate posts so I'm putting them all together in one.

Peanutbutter and Oats Cookies
This is my first attempt in making cookies. I used cheap ingredients here like regular flour, cheap margarine and peanut butter that your regular palengkera sells, leftover oats and raisisns and brown sugar. It turned out to be too sweet and I burned it a little

For Chopsuey, I have different versions or technics in cooking it. The one immediately below is a mix of buttered veggies and roasted potatoes, carrots and bell peppers. The one far down is made with cream of mushroom soup and shrimps.

Chopsuey I made for a Handaan.( Mind you, I was paid!)

Nilagang Baka
Pressure-cooked beef chunks with corn, saba, pechay, whole peppercorns and potatoes. Mmmm yummy!

Pork Tonkatsu aka Breaded Pork
This really easy to make. Just season some pork chops, preferably skinless/boneless, bread with flour-egg-Japanese breading. Tapos!

Pork Tonkatsu on a bed of Romaine and Tomatoes

Lumpiang Sariwa in Homemade Crepes
One of my most favorites. I made the crepes with flour egg, wataer and a little bit sugar. The batter should be uberthin so as to spread easily on the pan. For the filling, saute ubod ng niyog, carrots, cabbage, potatoes and this is important... kamote for the sweetness with a meat of your own choice. The sauce is made from the juice of shrimp heads that we otherwise discard, fresh chopped garlic, lots of them, brown sugar, soy sauce and cornstarch (although cassava starch will give you a better translucency).

Simply cut potatoes into big strips. Dredge with a salted or spiced breading (I put Ginisa Mix). Fry. Shake in paperbag with cheese powder. Enjoy!

Pork Hamonado
1 Kg Pork Pigue or Kasim sliced a la morcon
1 cup brown sugar
3 tbsp salt
2 medium carrots cut lenghtwise into 1/2 inch strips.
100 grams pork fat strips
500ml pineapple juice
1 bottle lemon-lime soda
1 big white onion, chopped
annato powder

Marinate pork in a mixture of brown sugar and salt overnight.
Spread it out on a work surface and lay strips of carrots and pork fat, then roll.Tie with kitchen twine or gantsilyo thread.

Saute in oil onions and annato powder. Add pork rolls and brown all sides. Pour in pineaaple juice and soda and let boil. Simmer for about 20 minutes or until pork is tender. Take away pork from the pan and allow the liquid to reduce by about half. That will be the sauce. Allow the pork rolls to cool before slicing. Pour sauce over sliced pork rolls upon plating.

garnish with GBOP*.
GBOP=generous bouquet of parsley

More next time.

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