Friday, Dec 19th

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Pinakbet o Pakbet Recipe

altPinakbetor pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocanoword pinakebbet, meaning "shrunk" or "shriveled". The original Ilocano pinakbet uses bagoong("bugguong" in Ilokano), of fermented monamon or other fish, while further south, bagoong alamang is used. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Ilocos region of the Philippines.

The vegetable dish pinakbet is more than a regional cuisine. It is an enduring symbol of the Ilocano palate and a lucid display of the Ilocanos’ history of contestations and struggles with the physical and social environment. The recipe weaves intimations of the cultural productions of the Ilokanos’ transaction to their arid and less productive land.

Estimated cooking time: 35 minutes

Pakbet Ingredients:

1/4 kilo pork with fat, cut into small pieces

2 Amapalya (bitter melons) sliced to bite size pieces

2 eggplants, sliced to bite size pieces

5 pieces of okra, cut in two

1 head garlic, mincedalt

2 onions, diced

5 tomatoes, sliced

1 tablespoon of ginger, crushed and sliced

4 tablespoons bagoong isda or bagoong alamang

3 tablespoons of oil

1 1/2 cup water

Salt and pepper to taste

Pakbet Cooking Instructions:

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

On the same pan, saute garlic, onion, ginger and tomatoes.

In a casserole, boil water and add bagoong.

Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

Salt and pepper to taste.

Serve hot with plain rice.

The Best Selling Halo Halo Recipe

Halo-Halois a famous Filipino dessert and refreshment as well. Halo halo is quite a best selling Filipino food/dessert/refreshment during the summer season. Halo halo recipe is a mixture of sweetened preserved fruits, evaporated milk and crushed ice top with either ice cream, leche flan or ube.

Halo Halo is usually served in tall, clear  glasses (but nowadays, plastic cups are being used) that show its colorful preserved fruit contents or mixtures.

altHalo-halo Recipe Ingredients:

- Sweetened red beans
- Sweetened garbanzos
- Sweetened saba banana
- Sweetened kamote
- Sweetened jackfruit
- Sweetened kaong
- Cooked sago
- Pinipig
- Macapuno
- Shaved/altCrushed ice
- Ice cream
- Ube haleya
- Leche flan
- Milk
- White sugar

How To Make Halo-halo:
- Half-fill a tall glass with your choice of sweets. Fill with shaved/crushed ice. Top with ice cream, ube haleya or leche flan. Serve with milk and sugar.

MONGO GUISADO, rich in nutrients and inexpensive ingredients

The simple and unassuming “mongo guisado” (zuppa di fagioli verdi) is a favorite Filipino household dish due to its richness in nutrients and inexpensive ingredients. This favorite Filipino dish is given a make-over with a lot of nutritious spinach leaves (the kids love this) and garnished with a lot of crispy, crackling “chicharon” bits.

Makes: 6 serving
Preparation time: 10 mins + 4 hours soaking
Cooking time: 30-40 mins

MONGO GUISADO INGREDIENTS

alt4 cups water

1 1/4 cups green mongo (mung) beans

2 tbsp oil

1/2 small onion, chopped

3-4 cloves garlic, altchopped

1/2 cup diced pork

1 cup small prawns, peeled, heads discarded

2 tbsp patis (fish sauce)

Salt and pepper to taste

100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground

MONGO GUISADO COOKING PROCEDURES

Soak the (mongo)mung beans in about 2 cups water for 4 hours.

Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins. Set aside.

Heat oil in a casserole and sauté onion and garlic until soft and fragrant. Add diced pork and sauté until brown.

Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary).

Add the prawns and cook until they turn orange in color, about 1 to 2 mins.

Season with patis, salt and pepper.

Add the chicharon. Heat through; pour into serving bowls, and serve with rice.

ENSALADANG TAGALOG

Ensaladang Tagalog

Ingredients:
1 cup kangkong leaves
1 cup malunggay leaves
2 tomatoes, sliced
1 singkamas, cut julienne
1 cucumber, sliced
Chopped kinchay
French Dressing:
1 cup corn oil
1/4 cup vinegar
1 clove garlic, crushed
1 tsp. mustard
1 tbsp. lemon juice
1 tsp. sugar
Dash of Worcestershire sauce

 

Ensaladang Tagalog Procedures:

Steam the kangkong and malunggay leaves then cool and keep in the refrigerator. Combine the tomatoes, singkamas, cucumber and steamed leaves. Combine all the ingredients for the french dressing then pour cover the salad. Toss to coat then chill. Before serving, top with chopped kinchay.

LUMPIANG SARIWA AT BRASO DE MERCEDES

Mula kay Cora Dantes ang Executive Chef  ng Zambian Embassy sa Roma mula noong 2007, dalawang masasarap na recipes para sa ating mga employer or Italian friends.

LUMPIANG SARIWA
Gli ingredienti per il ripieno:
•    250 millilitri di brodo di carne;
•         Di germogli di soia;
•         Di fagiolini;
•         Di patate dolci tagliate a bastoncini, che si possono sostituire con i cuori di palma, o con delle semplici patate;
•         Di gamberi;
•         4 foglie di lattuga;
•         Uno spicchio d’aglio
•         E meta` cipolla.
Per le crepes ci servono:                                                                                    
•         2 uova;
•         100g di farina;
•         Un cucchiaio d’olio;
•         E 250 millilitri di latte.
Per la salsa abbiamo bisogno di:
•         50g di zucchero bianco;
•         150 millilitri di brodo di carne;
•         Un cucchiaio di salsa di soia;
•         30g di fecola di patate;
•         2 spicchi d’aglio tritati;
•         50g di arachidi tritati
•         E del pepe quanto basta.

1.       Pulite i gamberi, toglietegli la testa, sgusciateli e tagliateli a meta` per lungo.
2.       Poi tagliate i fagiolini e le patate dolci a bastoncini.
3.         Mettete dell’olio in una padella e fate soffriggere l’aglio e la cipolla precedentemente tritati. Poi aggiungete i fagioli e le patate dolci, le fate saltare un po’ e bagnate con un mestolo di brodo. Cuocete le verdure finche` non saranno pronte, ci metteranno all’incirca 10 minuti. Aggiungete i germogli di soia, i gamberi e cuocete per altri 5 minuti.
4.         Salate e pepate quanto basta.
5.         Scolate il tutto dal brodo di cottura e fatelo raffreddare.

Ora prepariamo le crepes:
1)      In una ciotola sbattete le uova e unite la farina, il latte e l’olio.
2)      Versate uno strato sottile della pastella su una padella antiaderente e fate dorare la crepe in entrambi i lati. Decidete voi quante crepes volete fare.

Per preparare la salsa:
1.Dovete mischiare lo zucchero, il brodo, e la salsa di soia, fate scaldare a fuoco medio fino a che diventa denso.
2. Apparte friggete l'aglio tritato. Unite l'aglio e gli arachidi alla salsa.

Per fare gli involtini:
1. Prendete una crepe, metteteci sopra una foglia di lattuga e alla base, un p; del ripieno di verdura e gamberi. Arrotolatelo e impiattatelo.
2. Fatti tutti gli involtini che volete, versateci sopra la salsa di arachidi e il piatto e` pronto per essere mangiato.


BRASO DE MERCEDES
Gli ingredienti sono:
•         8 uova;
•         300 millilitri di latte condensato;
•         30g di burro;
•         250g di zucchero;
•         La scorza di un limone;
•         E un cucchiaino di crema di tartaro;

1.      Per fare la crema ci servono 8 tuorli. Scaldateli in un pentolino insieme al latte condensato. Bisogna mescolare continuamente finche` diventa denso. Ci mette piu` o meno 20 minuti.
2.      Dopodiche` aggiungete il burro e la scorza di limone, mescolate ancora per qualche minuto e spegnete il fuoco.
3.      Per fare la meringa, montate a neve gli 8 tuorli con la crema di tartaro e lo zucchero.
4.      Coprite una teglia con della carta da forno e cospargetelo con l’albume che abbiamo montato. Infornate per 10 minuti o fino a quando la superficie diventa dorata, a 190 gradi.
5.      Stendete sul tavolo un canovaccio pulito e metteteci sopra la meringa ormai fredda; spalmateci sopra la crema. Fate un rotolo aiutandovi col canovaccio.
6.      Infine tagliate il rotolo a fette e impiattatelo.