Friday, July 25, 2014

Slipper Lobster with Cheesy Mushroom Sauce



Slipper Lobster with Cheesy Mushroom Sauce. Today I would like to share a simple recipe of a lobster, well no, it is not the real lobster, and I used Slipper Lobster. Slipper lobster as the name suggest but it is not a lobster, it is a poor man’s lobster ironically it is being disguised as lobsters in most seafood restaurant. Although they look similar to a real lobster when the head is removed they lack the texture and taste of the real lobsters. This is not the first time I cooked slipper lobster, click the link on the list below to check out my other slipper lobster Pinoy dish in the archives.



Baked Slipper Lobster with Garlic and Cheese

Ginataang Pitik, Slipper Lobsters

Slipper Lobster in Coconut Milk with Spinach






To make our dish for today, Slipper Lobster with Cheesy Mushroom Sauce is fairly easy. We use the pre-cooked Slipper Lobster bought in the Seafood Section of most supermarket. Most likely the Slipper Lobster you can find may have been pre-cooked anyway. For the mushroom sauce I used the Campbell’s Cream of Mushroom Condense sauce. Cooking is fairly easy no complicated procedure.






Her is the recipe on my Slipper Lobster with Cheesy Mushroom Sauce, enjoy.





Ingredients:



6 pieces medium sized slipper lobsters, pre-cooked, de-shelled

1 420g/can Campbell’s Cream of Mushroom Condense sauce

1 small can whole button mushrooms, cut in half

1/2 cup evaporated milk

1/2 block cheddar cheese, grated

1 small size onion, peeled, chopped finely

2-4 cloves garlic, chopped finely

2-3 tbsp. parsley flakes

3-4 tbsp. salted butter

1-2 tsp, sugar

salt and pepper











Cooking procedure:



In a wok or pan sauté the garlic and onion until fragrant. Stir in the parsley flakes and lobsters and stir cook for 1 to 2 minutes. Add in the mushrooms and continue to stir cook for another 1 to 2 minutes. Add in the cream of mushroom and milk, bring to a boil and simmer for 2 to 3 minutes, stirring occasionally. Add in the sugar and 1/3 of the grated cheese, continue to simmer for another 3 to 4 minutes, stirring occasionally. Season with salt and pepper to taste. Serve on a platter topped with the remaining grated cheese.


















Saturday, July 19, 2014

Fried Pork Chop with Tomato Onion Chili Relish



Fried Pork Chop with Tomato Onion Chili Relish. Fried pork chop is one of the more popular Pinoy eatery or carinderia dish. A small piece of pork chop is usually dredged in flour with salt and pepper seasoning. It is usually served with banana ketchup dip. At home it is served with chopped tomatoes with fish sauce dip. There are several ways to cook a pork chop. Listed below are some of the pork chop dish that we have in the archive, just click the link to check it out.



Pork Chop and Tofu with Mushroom and Oyster Sauce

Pork Chop with Mushroom Beer Sauce

Pork Chop with Mushroom and Oyster Sauce

Pinoy Fried Pork Chop

Pork Chop with Mushroom Sauce

Pineapple Glazed Pork Chop with Ginger Sauce

Breaded Pork Chop

Pritong Pork Chop / Fried Pork Chop

Inihaw na Baboy






Today I would like to share a simple way to cook a fried pork chop with crisp flour coating. Using flour is recommended compared to corn starch on large cut meats. Corn starch has finer texture compared to the general purpose flour used in cooking. Because cornstarch has finer fiver it will burn faster before even the meat is cooked, in contrast flour have courser fiver which is better choice to coat larger slices of meats for a crisp coating.






Here is the recipe of my carinderia inspired Fried Pork Chop with Tomato Onion Chili Relish.





Ingredients:



2 to 3 pieces of large cut pork chop

1 cup general purpose flour

2 large size tomatoes, diced

1 small size onion, peeled, diced

2 red/green chili, sliced, optional

fish sauce

salt

pepper

cooking oil








Cooking procedure:



In a bowl toss the diced tomatoes, onion and chilies, and some fish sauce, place in the refrigerator until ready to serve. Dust some salt and pepper to the pork chop on both side, keep aside for about 10 to 15 minutes. In a large plate place the flour and mix in some salt and pepper according to taste. Now dredge the pork chop with the flour mixture and evenly coat on both side. Keep aside for about 3 to 5 minutes before frying. Now heat generous amount of cooking oil on a frying pan at medium to high heat until it start to smoke. Reduce heat to medium and fry the pork chop for 3 to 6 minutes, defending on the pork chop thickness, then turn the pork chop on the other side and fry for another 3 to 4 minutes. Removed from the frying pan and drain excess oil on a kitchen paper towel. Serve with the prepared tomato onion chili relish.


















Monday, July 14, 2014

Oxtail Lugaw



Oxtail Lugaw. Lugaw is one of the more popular Pinoy street food. When I was younger I used to have a bowl of lugaw on the streets of Baclaran in Paranaque before I head home from school and from work when I was starting to work, I used to leave in Tambo. The street food lugaw that was served on street vendors was made up of boiled rice adulterated with, I suspect starch to make it creamy and nutty. For color the street vendors usually use dilaw, kasubha or kagasubha florets, it is the cheap local version of saffron. The beef meat was mostly made up of beef fats and tendons from scrap beef bones, fish sauce and ground pepper for seasoning, you may crush some red hot chili if you want it spicy hot. I could not complain it was very cheap you get what you paid for. It may not be the best tasting beef lugaw, but sure it will satisfy your hunger and can fill an empty stomach.






In contrast, today I would like to share a proper beef lugaw using oxtail, oxtail has everything for a perfect beef lugaw. It has fats and tendons, it is meaty and rich with beef taste from the bones. For the rice I use equal parts of ordinary rice and glutinous rice. For seasoning I still use fish sauce and ground pepper, for color I used luyang dilaw or turmeric, saffron is just too expensive. Instead of dropping the boiled oxtail on the boiled rice, I have to sauté the rice with ginger, garlic and some onions.






Here is the recipe of my Oxtail Lugaw.





Ingredients:



1 kilo oxtail, cut into 2” lengths, pre-boiled till tender, reserve broth

2 cups of rice

1 cup glutinous rice

1/2 head garlic, crushed

1 thumb size, ginger, skinned, sliced

1 head garlic, peeled, crushed, chopped

1 medium size onion, peeled, chopped

2-3 thumb size ginger, skinned, cut into strips

1 small bunch, spring onion

1/2 cup fish sauce

1-2 tsp. turmeric powder

salt and pepper

cooking oil








Cooking procedure:



Wash glutinous rice and regular rice, keep aside. Wash the oxtail and place in a large sauce pan add in water up to about 2” over the meat. Add in the crushed garlic and sliced ginger, bring to a boil and slow cook for 1 to 2 hours or until the meat are tender and add more water as necessary. Remove scum that rises. Separate the meat and from the broth. Using a sieve filter out and discard all residue from the broth. Using the same sauce pan stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the boiled oxtail fish sauce and some pepper, stir cook for 1 to 2 minutes then add in the glutinous rice and regular rice, stir cook for another 2 to 3 minutes, then add in the reserved broth. Continue to stir cook for another 2 to 3 minutes until all the juices are absorbed by the rice. Now add enough water, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in turmeric powder and season with salt and pepper to taste, cook for another 2 to 3 minutes. Serve garnished with chopped spring onion and fried garlic and with lemon or kalamansi.







See other lugaw recipe:



Lugaw, Beef Cheeks and Tripe Combination

Beef Cheeks Lugaw

Chicken Arroz Caldo with Bacon

Goto, Beef Tripe Lugaw

Arroz Caldo

Seafood Lugaw

Special Lugaw, Special Pinoy Congee


















Sunday, July 13, 2014

Special Lamb Kalderata


Special Lamb Kalderata. This is one of my special version of kaldereta. Lamb is always available on most Australian supermarkets. Most Pinoy here usually cook lamb fried or grilled on the barbeque. But today I chose to cook lamb to kaldereta, Lamb Kalderata is as good as goat kaldereta if cooked right. I usually marinate the lamb or goat meat with vinegar to remove reduced the gamey aroma of the meat. However be careful with the use of vinegar you do not want a sourly kalderata, remember to drain properly the vinegar marinade before searing the lamb.











Here is the recipe of my Special Lamb Kalderata.





Ingredients:



1 kilo lamb meat cut to serving pieces

1 big can Reno liver spread

1/2 cup sliced Spanish chorizo

2 pcs. medium sized red and green bell pepper, deseeded, cut into strips

2-3 medium size potato, peeled, cut into small wedges

1 medium size carrot, peeled, cut into small wedges

1 cup pitted green olives

2 large size onion, chopped

1/2 head large size garlic, chopped

3 pcs. whole sweet gherkins, sliced crosswise

1/3 cup sweet pickled relish

2 cups grated cheddar cheese

1 tbsp. Worcestershire sauce

2 tbsp. smooth peanut butter

1 cup tomato sauce

1/4 cup soy sauce

1/4 cup fish sauce

1/4 cup vinegar

2-3 tbsp. margarine or butter

3-5 pcs. bay leaf

1-3 tbsp. chili flakes

1 tbsp. ground pepper peppercorns

pepper

salt

cooking oil





Cooking procedure:



Marinate the lamb with the vinegar, Worcestershire sauce, a dash of salt and pepper for 5 to 10 minutes. Drain marinade and fry the lamb until color changes to light brown and seared in batches, keep aside. In a saucepan, stir cook the Spanish chorizo for about 1 to 2 minutes then ad in the garlic and onion and continue to stir fry until fragrant. Add the lamb and continue to stir cook for a minute. Add in the fish sauce and soy sauce, tomato sauce, pickled relish and stir cook for 3 to 5 minutes. Add in about 1 to 1 1/2 cups of water, then the ground peppercorns and bay leaf simmer for 20 to 30 minutes, then add in the potatoes and carrots and continue to cook for 8 to 10 minutes or until the lamb and potatoes are tender and just enough sauce remains. Add more water as necessary. Add in the peanut butter, liver spread, gherkins, green olive and cook for 3 to 5 minutes or until liquid has turned to an oily sauce. Add in the bell pepper, cheddar cheese and season with salt to taste and cook for another 2 to 3 minute, serve hot.





See other kaldereta recipes:



Kalderetang Giniling na Baka, Ground Beef Kaldereta

Special Chicken Kaldereta

Special Pork Kaldereta

Lamb Kaldereta, Batangas Kaldereta Style

Black Angus Beef Kaldereta

Kalderet

ang Buntot ng Baka, Oxtail Kaldereta

Kalderetang Turkey Wings

Kalderetang Bangus

Kalderetang Kambing, Traditional Kaldereta

Kalderetang Batangas

Pork Caldereta, Kalderetang Baboy

Special Beef Caldereta

Kalderetang Manok, Chicken Caldereta

Kalderetang Baka

Kalderetang Kambing

Beef Meatballs Kaldereta

Kalderetang Bangus


















































Sunday, June 29, 2014

Chicken Liver, Bistek Style



Chicken Liver, Bistek Style. The best method of cooking chicken liver is either Adobo or Bistek Tagalog style. For today I want to share my version of Chicken Live,r Bistek Style. There is no special about it just that the liver should be marinated, the marinade is discarded after use, I do not re-use the marinade of my liver Bistek. For the sauce I just add fresh soy sauce and kalamansi. Buy the freshest chicken liver. Cooking is fairly simple, it is basically similar to my other Bistek dishes. Click the link list below to find out our other Bistek recipes.



Beef Sirloin Steak, Bistek Style

Pork Loin Steak, Bistek Style

Bistek Bulalo with Pineapple

Bangus Bistek Tagalog

Mushroom and Tofu, Pinoy Bistek Style

Liver Bistek

Pork Bistek

Tanguige Bistek Tagalog

Bangus Belly Bistek Tagalog

Bistek Stir Fry

Bistek Bulalo

Bistek






Here is the recipe of my version of Chicken Liver, Bistek Style, enjoy





Ingredients:



1/2 kilo chicken liver, cut in halves

2 medium size onion, peeled, sliced into rings

1/2 head garlic, peeled, crushed, chopped

1 cup soy sauce

1/3 cup kalamansi juice

1 tsp. peppercorn, crushed

cooking oil








Cooking procedure:



Marinate chicken liver in a mixture of half of the soy sauce, half of the kalamansi juice, garlic and peppercorns for at least 15 minutes. Remove pork liver from the marinade and set aside, discard the marinade. In a wok heat a tablespoon of cooking oil and stir fry onions until translucent remove from wok and set aside. In same wok heat 3 to 4 tbsp. of oil and fry chicken liver batches for 2 to 3 minutes or until color changes to golden brown. Using the same wok add return the fried chicken liver and add in the remaining soy sauce, remaining kalamansi juice and 1/2 cup of water into the wok, bring to a boil. Simmer for 2 to 3 minutes or until sauce is reduced to half and has turn into an oily sauce. Add in onions and continue to cook for a minute. Serve with a lot of rice.






















Monday, June 23, 2014

Pinoy Pork Curry



Pinoy Pork Curry. Most Pinoy are intimidated by curry dishes, curry to most means super spicy hot. To those who love curry there is a tuned down version with the use of very minimal curry powder the Pinoy Curry. Check out some of our OPC version of Pinoy curry that we have already posted below.



Pinoy Beef Curry

Pinoy Fish Curry with Kalabasa

Seafood and Vegetable Green Curry

Thai Green Chicken Curry, Pinoy Style

Chicken Curry with Bamboo Shoots

Pinoy Chicken Curry

Pinoy Chicken & Pork Curry






Today I would like to share a pork version of the Pinoy curry. The recipe use pork strips with some vegetables and potatoes. Cooking is basically the same with my other Pinoy curry dishes.



Here is the recipe of my version of Pinoy Pork Curry, enjoy.








Ingredients:



1 medium size pork loin, cut into large strips

1/2 head garlic,peeled, crushed, chopped

1 large size onion, peeled, chopped

2 thumb size ginger, skinned, cut into thin strips

2 medium size potato, skinned, cut into wedges

1 large size carrot, skinned, cut into wedges

2 small size red and green bell pepper, cut into strips

2 pieces red and green chili chopped

1 big can coconut cream

1 bunch snow peas, trimmed

1 bunch green beans, trimmed

1/4 cup fish sauce

1-2 tbsp. yellow curry powder

1/2 tsp. turmeric powder

1-2 tsp. sugar

1/2 tsp. ground peppercorns

1/4 cup cornstrach

salt

cooking oil








Cooking procedure:



In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the pork and stir cook for 2 to 3 minutes. Add in fish sauce and stir cook for another 2 to 3 minutes. Add in the ground peppercorn, 1/2 part of the coconut cream and 1 to 1 1/2 cups of water, bring to a boil and simmer for 10 to 15 minutes, stirring once in a while. Now add in the curry powder, the turmeric, the remaining coconut milk, potato, carrot and sugar, continue to simmer for 5 to 8 minutes or until the potatoes are just cooked. Correct saltines if required. Add in the green beans, snow peas and chili, cook for minute, then thicken sauce with cornstarch diluted in 1/4 cup of water, continue to cook for a minute. Add in the bell pepper and cook for another half a minute or so. Serve immediately with a lot of rice.






















Saturday, June 21, 2014

Tokwa’t Talong



Tokwa’t Talong is our vegetarian version of Pinoy’s firm tofu dish Tokwa’t Baboy. Tokwa’t Talong is the latest version of our Tokwa’t… series. Below are the list of versions that we have posted in the past.



Crispy Tokwa’t Baboy

Tokwa't Baboy, Pork and Tofu

Tokwa't Isda, Fish and Tofu

Tokwa't Baka, Beef and Tofu

Tokwa’t Manok

Tokwa’t Pinakurat






Using fried eggplant as an alternative to the pork in Tokwa’t Baboy is the best option. Fried eggplant is a regular Pinoy vegetable side dish, usually served during breakfast with the Pinoy fried rice. Similar to fried firm tofu the fried eggplant goes very well with vinegar soy sauce dressing or dip.






Making the dish is fairly easy, it is basically similar to all our Tokwa’t… recipes. Just cut any eggplant into large cube and fry until color starts to turn to golden drown. The fried eggplant is then tossed with the fried firm tofu and the special vinegar soy sauce dressing with chopped garlic, onion and some chilies.



Here is the recipe of my Tokwa’t Talong.





Ingredients:



2 large size eggplant, trimmed, cut into large cube

1 big block firm tofu, cut into rectangular blocks

1 small size onion, coarsely chopped

2-3 cloves garlic, chopped

1-2 red and green chili, sliced crosswise

1/2 cup vinegar

1/2 cup soy sauce

1 tsp. sugar

cooking oil








Cooking procedure:



In pour vinegar and soy sauce, mix in the onion, garlic, sugar and chili, set aside until ready to serve. In a deep frying pan fry the eggplant in batches for 2 to 3 minutes until crisp side turned to golden brown, keep aside. Using the same deep frying pan fry the tofu in batches for 2 to 3 minutes each side or until crisp, drain excess oil, keep aside until ready to serve. To serve chop the tofu into cubes, place in a serving bowl with the fried eggplant and pour over the vinegar soy sauce with the onion and garlic mixture, toss to mix.