Many of the recipes on this page are from Manong
Ken's Carinderia.... Thanks Ken! :)
Adobong Gulay
recipe by Ken Gulay - Vegetables = talong (egg plant),
potato. Adobo is a style of preparation,
which in Philippine cuisine - is stewing in
vinegar and soy sauce. - Ken.
Ingredients
1 onion
3 cloves of garlic (adjust to your
taste)
peppercorn, to taste
2 bay leaves
vegetable oil (2-4 tablespoon)
potatoes or talong (around 1 lb
or so), cubed, sliced
soya sauce (1/4 c)
sukang Paombong or your
favourite vinegar (1/4 c)
pepper and sugar to taste (use a generous dash
of pepper and a tiny tiny amount of sugar, to bring out the taste of the
rest)
Directions
In a Pan, heat oil then add peppercorn and bay
leaves. When the bay leaves start to turn
brown, add the garlic. Saute until brown.
Then add the onion and fry until translucent.
Add the pepper and the sugar, stir briefly to
mix, then add the soya sauce and vinegar.
Lower heat to medium then add the
potatoes or eggplant. Stir briefly then
simmer, covered, around 25-30 minutes for
the potatoes or around 35-40 minutes for
the eggplant. They should be soft but not
mushy. Add water if liquid level drops too
low.
Serve over rice. Note: Now, in this
Lenten season, I decided to try something
interesting. Try using the above recipe with
whole, hardboiled eggs. Follow the recipe
as for the potatoes. When the potatoes are
almost done, add the whole, peeled,
hardboiled eggs, with a few cut marks (not
deep) into the egg white to let the flavour
penetrate the egg more easily. This
particular dish (adobong itlog) really tastes
well the next day.
Banana Blossom Ginataan
recipe by Ken
Ingredients
2 banana blossoms (I just used
the ones in the can, 10 oz drained)
2 dried red chillies (optional if you want this
slightly spicy) salt and pepper to taste
Directions
If using fresh puso ng saging (banana
blossoms): remove the tough covering of
the blossoms. Slice thin crosswise. Add 2
tbsp salt and squeeze off bitter juice.
Rinse in water and squeeze dry. Set aside.
If using canned puso ng saging: drain,
rinse then drain again. Slice thin
crosswise. Set aside.
Heat oil in skillet, if using dried red
chillies, add them when the oil is hot but
not smoking and let the skins darken
somewhat before you add the garlic.
Saute garlic until light brown. Add onion,
fry till translucent, then add tomatoes.
Cook for around 3 minutes. Add banana
blossoms and vinegar/water mixture and
then bring to boil without stirring. Simmer
for around 3 minutes. Add salt and
pepper to taste and stir. Continue to cook
until banana blossom is tender. Add pure
coconut cream and remove from heat. Let
stand for a few minutes to help develop
the flavours.
(Adapted from "Recipes of the
Philippines" by Enriqueta David-Perez,
Mandaluyong, MM: Cacho Hermanos, Inc.,
1973)
Bulanglang
recipe from Ken
(Taken from David-Perez' book)
Ingredients
1 cup malunggay leaves (if
you can't get this, try spinach
or
kangkong -[swamp cabbage,
watercress can also substitute
for it - Ken.])
1 cup squash, cubed
1 cup upo (gourd), sliced
[substitute with zucchini - Ken]
1 cup tokwa (tofu), cubed and
fried (don't fry for a lower-fat
dish)
1/2 onion
1 cup water
tomatoes
Directions
Mix tomatoes, onion, and squash in a deep
sauce pan or pot. Add water and boil.
After 5 minutes cooking, add tokwa and
upo. When the upo is almost tender, add
malunggay and cook 2 minutes longer or
until malunggay leaves are wilted. Remove
from heat. Salt and pepper to taste (or
instead of salt, you can add patis, it will
give a better flavour). Garnish with fresh
tomatoes and cilantro or kinchay (Chinese
celery).
Misua
recipe by Ken
Ingredients
1 small bundle misua (fine
rice vermicelli)
3 eggs
2 cups water
1 tbsp veg oil
1 clove chopped garlic
1 onion
salt or patis and pepper to taste
Directions
Saute garlic in oil until light brown. Add
onion and saute until onion is translucent.
Add water, salt or patis and pepper to
taste. When the water boils add eggs
whole, one at a time. Break misua into
3-inch lengths and add. Remove from heat
and serve hot.
Ginataang Saba
recipe by Ken
I got this idea from a Sri Lankan dish which they generally make for
those who are recovering from illnesses because the chilli level is considerably
lower. When I tried it, it reminded me so much of the squash and sitaw
guinataans my mom made when I was a kid. It's amazing how much the saba tastes
like squash when made like this!
Note: Guinataan - anything cooked in gata or
coconut milk. Saba are Philippine cooking bananas mainly used for sweets and a
few vegetable and meat stews. Plantains can be substituted. - Ken
3-5 cloves of garlic (to your
taste), chopped finely
1 small onion, finely sliced
2 fresh chillis, sliced (optional)
2 tsp dried shrimp, soaking in 2
tsp hot water (omit if vegan)
1/2 c sili leaves (or other greens
that might go with this,
like spinach, for example)
salt and pepper, to taste
Directions
Peel the bananas or plaintains, cut
them in half cross-ways, and then in slices
or quarters lenthwise (to whatever size you
wish). Rub them with the salt.
Heat the oil in a frying pan and then fry
the slices a few at a time, until they are
golden brown. Drain on paper towels (or in
a collander) and set aside.
Heat ~1 tblsp (or so) of oil, then fry the
garlic, onion (and chilli if using) for about a
minute or so, then add the cocounut milk
(and dried shrimp in its soaking water).
Simmer for around 5-10 minutes. Add the
fried bananas and the leaves and simmer
until the gravy is thick. Adjust the saltiness
and pepper levels to your taste. Serve over
rice.
For an interesting taste, try using
coconut oil as a medium of cooking (not for
frying the bananas though). Even though it
might be more unhealthy, it does give a nice
flavour to the food.
Sinangag
recipe by Ken's father
Vegetable fried rice the way my father
does it.
Ingredients
Yesterday's left-over fried
rice (say 1 cup of cooked rice)
1 small onion, sliced thinly
2 cloves garlic, chopped into
small bits
1 small piece ginger, also
chopped into small bits (yes, we
like ginger in our sinangag!
1/2 c peas (we generally use
the frozen kind)
salt and pepper to taste
toyo (soy sauce) for colour
Directions
Heat about 1-2 tbsp veg oil in a
skillet or karajay (wok) until hot.
Add garlic, saute until light brown, then
add onions and ginger. Fry until onions are
translucent, around 3-4 minutes. Add the
peas, fry for around 2 minutes, then add
the rice, salt and pepper. Fry for around
2-3 minutes. Add toyo to colour the rice.
If you can eat eggs, then consider
stirring in some scrambled egg bits into
the rice before removing from heat.
This dish is quite versatile. My dad loves
putting in vetsin (MSG) in the rice as well
(I think that's what makes it really
yummy!) but that is optional since there
may be some people allergic to it. Instead
of peas, you can add capsicum, celery,
whatever vegetable you want.
Ginataang Talong
recipe from Ken
(Adapted from David-Perez' book)
Ingredients
1 onion
1 cup coconut cream
salt and pepper to taste
talong - eggplants
Directions
Roast eggplants in oven or over gas flame.
Peel and chop fine. Peel onions and slice
crosswise very fine. Heat oil in pan, add
onions and fry until translucent. Add
eggplants, stir for a couple of minutes.
Season with salt and pepper. Remove from
heat, add coconut cream, let sit several
minutes to develop the flavours.
Tortang Tagalog
recipe by Ken's mother
Well, that's the name my mother gives
it. We occasionally do this with
minced beef, but in general, we just do it
like this:
For 4 people:
Ingredients
1 small Japanese-type talong
(eggplant) per person (4 of them then)
1 egg per person
1 onion
salt, pepper to taste
tomato, cilantro or kinchay to garnish
Directions
Roast the eggplants, either in the oven or
over gas flame (latter is preferable) until
the outside skin is charred. Peel off the
skin and mash the flesh with a fork. Make
sure to keep the whole thing as intact as
possible.
In a skillet, fry the onion until
translucent and remove. To prepare one
torta, beat an egg in a bowl, then dip the
eggplant. Hold the whole thing by the stem
and don't dip that part in the egg. Add
salt and pepper as you like, and if you
really want to, add finely chopped
cilantro or kinchay to the egg mixture.
Heat oil in a frying pan, then when the oil
is hot, add the mixture to the pan and
layer some onions to the top of it. Let set
then turn over with a spatula. Remove to a
plate and garnish with tomato slices and
cilantro/kinchay. Serve with rice.
Sopa de maiz (filipino corn soup)
Yield: 1 Servings
Ingredients
3/4 c Thinly sliced onions
2 Cloves of garlic, minced
1/2 lb Raw shrimp, shelled,
-deveined, and diced
2 c Bottled clam juice
2 c Water
1/2 ts Freshly ground black pepper
1 1/2 c Chopped, cooked
-or canned corn
1/2 c Shredded watercress
-or spinach
Saute the onions and garlic in the oil for five minutes. Add the shrimp and saute for two minutes. Stir in the clam juice, water, pepper, and corn. Bring to a boil and cook over low heat for 10 minutes. Add the cress and cook two minutes. Taste to adjust seasonings and serve.
Eggplant Adobo
Yield: 5 servings
Ingredients
5 c Diced eggplant,
-cut in 1 1/2-inch cubes
Salt to taste
1/3 c Vegetable oil
1/3 c Soy sauce
1/4 c Red wine vinegar
6 Cloves garlic, minced
1/2 ts Freshly ground black pepper
Directions
Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.From Pacific Crossings by Lily Gamboa O'Boyle, Acacia Corporation, New York, 1994
Gluten Guisado
Ingredients
1-1/2 cups ground gluten
1/2 cup tomatoes, sliced fine
1 tablespoon garlic, minced
Salt to taste
1 can sweet peas
Dash of pepper
1/3 cup onions, sliced
1/4 cup raisins
1 tablespoon oil
1/2 cup water
1-1/4 cups potatoes. diced
Directions
Sauté garlic in oil until brown. Add onions and tomatoes and cook until tender.
Add ground gluten and seasoning. Cook for 10 minutes.
Add potatoes and water. Simmer until done.
Add raisins and peas just before removing from fire.
Yield: 4 to 6 servings.
Tofu Arroz Caldo
Ingredients
1-1/2 pound fresh tofu
1 teaspoon fresh ginger finely sliced
1 tablespoon vegetable oil
1 cup rice grains(uncooked)
3 cloves minced garlic
7 cups water
1 medium onion, finely sliced
2 tablespoon fish sauce (patis)
5 stalks scallion(spring onion) finely sliced
salt and pepper to taste
Directions
Cut the tofu into one inch squares. Then deep fry it until golden brown. Set aside.
In a large non-stick soup pot over medium heat, sauté garlic in oil until lightly brown. Add ginger and
onion, stir for a minute. Then add fish sauce.
Add rice, water and a little salt and pepper. Simmer in medium low heat, stirring occassionally for about
40 minutes or until the consistency of a light creamed soup has been reached.
Add the fried tofu and correct seasonings to taste. Stir in a small amount of sliced scallion.
If rice soup becomes too thick, add a little water to thin it a bit. Garnish individual bowl servings with sliced
scallions just before serving.
If you prefer, sprinkle a little lemon juice on the soup servings. This will give a pleasant tartness to the dish.
Yield: 6 - 8 servings.
Peanut And Eggplant Scallops
Ingredients
3-4 small eggplants
1 egg
3/4 cup condensed tomato sauce
l/2 cup finely chopped salted peanuts
1 tablespoon margarine
l/2 cup soft crumbs
1 tablespoon onion, chopped fine
1/2 teaspoon salt
1/4 cup dry crumbs mixed with
1 tablespoon melted margarine
Directions
Pare eggplants and cut in cubes. Cook in boiling salted water until tender.
Drain. Add all ingredients except buttered crumbs and cheese.
Place in oiled baking dish. Sprinkle with crumbs and bake at 350 degrees F for about 25 minutes.
Sprinkle with cheese on top and bake for 5 more minutes.
Yield: 5 servings.
Crispy KangKong
Ingredients
4 bunches kangkong leaves, cleaned
1-1/2 cup water
3 cups corn starch
5 cups cooking oil
1 cup flour
salt and monosodium glutamate ( MSG) to taste
1 pc boiled egg, grated medium
Directions
Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250°F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.
Spiced Coconut Sweet Potato
Serves 4
Ingredients
1 Onion, chopped
3 Garlic Cloves, crushed
2 Large Chillies, finely chopped
1 teasp Ground Turmeric
1 teasp freshly grated Root Ginger
Salt and Black Pepper
1 tbsp Soy Sauce
240ml/8fl.oz. Coconut Milk
360ml/12fl.oz. Water
1 tbsp Lemon Juice
450g/1lb Sweet Potato, peeled and sliced
Directions
1. Place all the ingredients, except the sweet potatoes, in a large saucepan, bring to a boil while stirring, then reduce the heat and simmer for 5 minutes.
2. Add the sweet potato, mix well and simmer for 15-20 minutes or until the potatoes are tender. Serve hot.
Fresh Lumpia Wrapper Skins
10 pieces
Ingredients
1 cup flour
1 egg
1 cup water
1 Mix all ingredients until very smooth.
2 Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done.
Spanish Bread
Ingredients
Bread flour 1.0 kg
Instant Yeast 8 g
Dobrim Nobro 4 g
Monofresh 5 g
Sugar 160 g
Salt 15 g
Water 520 g
Shortening 40 g
Skimmed milk 200 g
All-purpose flour 200 g
Sugar 200 g
Margarine 300 g
Total Weight 2.7 Kg
Directions
1. Blend flour, Instant Yeast, Dobrim Nobro, Monofresh, sugar, salt, and water using a spiral mixer at low speed for 1 minute.
2. Add Bakels Shortening and mix until fully developed.
3. Rest for 10 minutes then cut 50 g pieces and round.
4. Flatten each dough piece into an oval shape and then place prepared filling.
5. Mould into hotdog roll shape.
6. Proof then bake at 180°C.
Tamales Vegetarian
Ingredients
2 cups raw rice, roated and soaked in 1-1/2 cups water then ground
1 cup rich coconut milk or coconut cream
4 cups coconut milk, diluted
1 cup finely chopped peanuts
1/2 cups brown sugar
banana leaves cut into 10" wide pieces
2 tbsps salt
1/4 kg gluten, boiled and diced
2 tbsps atchuete seeds, soaked in 1/4 cup water
2 pcs eggs, hard-boiled and shelled
Directions
In saucepan, combine rice, coconut milk, sugar, salt and achuete water.
Simmer until mixture is smoother and thick, stirring constantly.
Then pour in rich coconut milk, stirring well until smooth in consistency.
Add peanuts. Remove from heat. Put banana leaves together.
Drop 1 tablespoonful of mixture on center of banana leaf.
Top mixture with a slice of gluten and a slice of egg.
Wrap mixture with banana leaf and tie around.
Do the same with remaining mixture.
In a big cookng pan, boil water and drop tamales .
Cover and let boil 30 minutes.
Transfer to tray and let cool before serving.
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