Archive for January, 2009:
Hototay is one of the favourites among emanila members. A very easy to prepare dish.
Serves: 5-7
Ingredients:
1/4 cup, oil
1 pc, onion
125 gms, pork kasim cut into strips
3/4 cup (75 gms), peeled shrimps
3/4 cup (75 gms), fishballs halved
10 cups, broth (choice of beef, chicken and pork stock
5 pcs, dried Chinese mushrooms soaked and sliced
1 pc, carrot sliced into strips
1/4 cup (30 gms), chicharo
3/4 cups (75 gms), sliced pork liver
2 teaspoons, salt
1-1/2 tbsps, oyster sauce
1 teaspoon, pepper
1/2 head, Chinese pechay
3 stalks, green onions cut 1″ (2.5cm) long
3 eggs
Procedure:
1. Sauté onions, pork, shrimps and fishballs.
2. Pour in broth and let boil.
3. Add mushrooms, carrots, chicharo and pork liver. Cook for 3 minutes then season with salt, oyster sauce and pepper.
4. Remove from heat then add pechay and spring onions.
5. Right before dishing out break eggs directly into soup and stir a little.
Serves: 20
Ingredients:
2 cups sticky rice
2 cups water
1 cup white sugar (optional)
125 g butter
2 cans (400 ml) coconut milk
1 jar (375 g) preserved shredded macapuno (coconut sport), chopped
1/2 jar (140 g) preserved langka (jackfruit), chopped
Procedure:
1. Boil sticky rice in 2 cups water and 400 ml coconut milk
2. Mix butter, 1/2 jar macapuno, 1/2 jar langka, and sugar with freshly boiled sticky rice
3. Spread sticky rice mixture into baking dish; level top with a spoon and set aside
4. Preheat oven at 150 degrees C
5. Boil the other 400 ml of coconut milk for 20 minutes or until reduced to half the amount
6. Mix the remaining macapuno with reduced coconut milk for topping and spread over the rice mixture
7. Bake for 1 hour or until the topping is well browned
8. Let cool and serve in slices
/emb
By ELY BONNER
When my husband and I got married, we stayed for a few months with my in-laws. The first time I went shopping with my mother in-law she bought 4 kilos of plum.
My mother in-law was a very good cook. She liked baking cakes and making jams. As a food technologist daughter in-law, I took over the cooking of the jam.
She was delighted because her method of cooking jam is what you can call hit and miss system – that is guessing the amount of sugar to be added and subjectively determining when the gel point is reached to stop.
Since my stay in Australia, I never allow summer to pass without making plum jam. It is easy to make as it has a good balance of natural acid and pectin. There are many varieties to choose from and the very red to real black is ideal for colour.
Some of these varieties are Angelina, Narrabeen and Satsuma. Always select fruits that are firm and not overripe for consistency.
Here is my plum jam recipe:
Ingredients:
1 kilo of plum pulp with skin (always include the skin for colour)
1-1/2 teaspoons of citrus pectin (only if the fruit is soft)
1 kilo of refined sugar
Procedure:
1. Sterilize preserving bottles using the dishwasher or boiling water and dry in the oven.
2. Wash the plum thoroughly and drain.
3. Cut into halves and remove the seeds.
4. Weigh the plum pulp and put into a stainless steel cooking pot.
5. Add sugar and heat to a boil with constant stirring.
6. When the pulp becomes soft, mash with a potato masher.
7. Add pectin if necessary and continue cooking until the gel point is reached.
8. Test the gel point by the use of a jam/jelly thermometer. If the thermometer is not available, lift the wooden spoon being used for stirring and allow the mixture to flow slowly on its side. if the jam forms a sheet before it drops the cooked point is reached.
9. Pour the jam into hot jars; remove air pockets by the use of a table knife and cover immediately. (Do not fill the jars up to the brim, leave a little space so that when the jars cool down a particle vacuum is formed inside. This results into a tight seal and the jam will last longer.)
(Cooking time is approximately 25 to 30 minutes.)
Serves 6 – 8
Ingredients
2 cups washed rice
3 crabs, cooked and flaked
1/2 large prawns, cooked and shelled
1/2 kg chicken-thigh cutlets or chicken chops
10 clams, well scrubbed and washed
2 beef stock cubes mixed with 4 cups of water
2 medium onions, sliced
3 cloves garlic, crushed and minced
4 large ripe tomatoes, sliced
1 hard-boiled egg, sliced
1 green capsicum, cut into strips
1 red capsicum, cut into strips
1 teaspoon paprika or saffron
1/4 cup cooking oil
salt and pepper to taste
Procedure
1. Sauté` garlic, onion and tomatoes.
2. Add chicken; season with salt and pepper; cook until tender.
3. Add 1 cup of stock; bring to a boil and add clams.
4. Cook for 3 minutes; remove clams and set aside for garnishing.
5. Add washed rice; stir and add remaining beef stock.
6. Boil until all the liquid has been absorbed by the rice; if necessary add more liquid to cook the rice thoroughly.
7. Cover mixture and turn heat to low.
8. Stir mixture 2 or 3 times to keep it from scorching.
9. Add crab meat and paprika or saffron when rice is thoroughly cooked and stir until well mixed.
10. Transfer to a serving dish and garnish with strips of red and green capsicum, sliced hard-boiled eggs, clams and cooked prawns.
Compliments of Ely M. Bonner, editor of All-time Favourite Filipino Dishes.
Ingredients:
1/4 cup white sugar, for caramelization
6 whole eggs
3/4 cup boiled and mashed sweet potato
1 can condensed (400 g) milk
1/3 cup water
1 teaspoon vanilla
Procedure:
1. Caramelize sugar in a flan mould over low heat. Set aside.
2. Beat eggs slightly and stir in the rest of the ingredients
3. Strain and pour mixture into caramel-lined flan mould
4. Steam for 40 minutes or until firm
5. Cool before removing from the mould and serve.
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