^ I'll try to get my lola's pansit cabagan recipe pare
^ I'll try to get my lola's pansit cabagan recipe pare
^ Where is the recipe?
Sakto, mukhang dadamputin ang Tigers sa pancitan with these last two games. :-X
Gameface is Philippine Basketball
FRIENDS LANG KAMI
Hmpo. secret na kasi nagkatotoo yung hula mo :'(
Baka pwedeng mag get together bago Final Four para matikman ang recipes mo pare
I tried some lamb chops last night. I always despised lamb kasi masyadong maanggo but I tried experimenting last night. Here's what I did:
Took out a cut of lamb(about a 100 grams ata yun). No marinade, I just soaked it in rock salt for about 15 minutes. I placed about half a cup of butter in the non-stick saucepan over medium heat. When the butter is clarified, I put in some minced garlic(1 clove), and onions(half of a small onion). Fried the lamb, medium rare. When I turned it over, I seasoned with salt, pepper and Spanish paprika. I did the same with the other side. Fried both sides until well done. For the sauce, tried some Pinoy flavoring. Juice from 2 calamansi, Kikkoman soy sauce and a tablespoon of brown sugar. Charap! The butter seems to take out that maanggo smell and flavor.
Cebu will be a stronger power in basketball very soon...
Sulong Sri Vijaya!
Sir Bchoter supladito sa kusina si Sir Joe. Dun lang sa bahay namin nagluluto 'yan at para lang pasiklaban ang ibang lasenggo duon, hehehe!Originally Posted by bchoter
"Kung ayaw mong masaktan mag-chess ka na lang!"
Here's an easy recipe for curing hangovers - - -
Two packs of instant beef mami, cook according to package directions
Small jar of spicy kimchi
Mix the kimchi into the mami before the noodles are fully cooked. Enjoy hot.
Cooking with Spirit (or Spirits as the Case May Be)
Continental cooking abounds with the use of wine and beer. After all, Europe is still arguably the best wine territory on the planet. The French have their reduction and jus taken from essentially boiling down their robust reds and buttery whites. These sauces are excellent accompaniments for meats and poultry throughout the four seasons. Italians and Spaniards use their own earthy and spicy wines as braising mediums for the not-so-popular parts of cows and pigs such as beef tongue and beef cheek, pork intestines and other offal and of course their traditional paella and risotto.
Seldom however do we hear of stronger spirits such as whiskeys and bourbons being used in the Continent. Thankfully the home cooks of North America saw the value of using these beautiful grain-based liquors in their cooking. Aging these spirits in burnt oak barrels brings a lot of smokiness and depth to various barbecue sauces, stews and marinades for grilling and roasting recipes, staples of America’s culinary scene.
Having your Bourbon and eating it too so to speak. And here you thought they just made for good drinking. My personal favorite bourbon, classic Jack Daniels, makes for one heck of an aroma and flavor kick as a marinade/braising liquid in this adobo-style dish.
JACK'S BOURBON BRAISED LIEMPO AND CHICKEN GIZZARD
1 kg pork liempo, deboned and chopped, about 2 inches x 1 inch x 1 inch
1/2 kg chicken gizzard (complete with heart and liver), separate the liver from the gizzard and heart
1 1/2 cups Jack Daniel's Whiskey (Wild Turkey will do as well. Do not use Southern Comfort or any of the "premium" small batch whiskeys.)
3 tablespoons fresh kalamansi juice
3 tablespoons native vinegar (preferrably Ilokos or Quezon)
2 tablespoons Hoisin sauce
2 tablespoons Oyster sauce
2 tablespoons sesame oil
1 tablespoon Muscovado sugar (washed sugar will do)
1 tablespoon small red chili peppers, minced
1 tablespoon black pepper corns, roughly crushed
1 whole large head of native garlic, chopped
1 whole large purple onion, chopped
2 thumb-sized ginger roots, peeled, bashed and chopped
1/2 cup scallions, chopped small
2 large bayleaves, hand crumpled
Combine all marinating ingredients (except the scallions) in a large bowl and mix well. Marinade pork and chicken, two hours at room temperature, four to five hours if refrigerated. Turn over every 30 minutes to ensure an even marinating of all the meat pieces.
Remove pork and chicken from marinade and put in a separate bowl or deep platter. Also remove as much of the solid bits of spices and herbs as you can with a slotted spoon or spatula, also set aside on a deep saucer. Save the marinade.
Heat a large deep pan or pot over medium-high heat. When it is well heated through, put in the pork two to three pieces at a time. Then put in the chicken pieces, two to three at a time as well. Saute just so until all the meat pieces are a nice light brown with some slight burnt crusting. Roughly mash the livers with a fork until they break up, you don't need to pulverize them. Some fat would have rendered by this time. Add in the solid bits and saute them until they sweat. Add in the marinade. Bring everything to a good rolling boil while stirring. If you cease to stir your dish will burn. Add a half-cup of water as insurance liquid. Bring the flame down to low and cover. Simmer for 35-40 minutes.
Serve hot in large bowls or deep platters. Sprinkle scallions all over before serving; goes well with rice of almost any kind: plain, java, garlic, herbed. If you’re anywhere in Kentucky or Tennessee you will likely have mashed potatoes and some sweet coleslaw.
The marinade in this recipe could also actually be used as a barbecue marinade. Instead of going the extra step of stewing the meat, you could finish cooking off everything right on the grill. You can then reduce the sauce over a controlled simmer, strain it through a chinois or any good fine sieve and use that as your sauce.
FRIENDS LANG KAMI
Getting It Back
I am not a doctor, and I barely got past high school biology. That being said, I must say that athletes are a lucky bunch. While most of us need to watch what we eat and how much we eat, it seems they can pretty much stick anything into their gobs given that they burn calories away at a warp speed pace. Endurance athletes such as triathlon and marathon guys and other time-distance racers are perfect examples of people burning calories like nobody’s business.
Basketball players may not be quite in the same class as endurance athletes but they do have to deal with a five other guys on the court who will bump them, grind them and basically do anything to stop them from moving the ball and getting to the basket. Even practice can be killer. Same thing for other team sports athletes like football players, volleyball players and the like. And unlike the guys who are either just running or riding for a couple of hours, team sports athletes are also jumping, changing directions constantly, and avoiding the defense. At the end of the game these guys are looking to load up and get back everything they lost on the field or on the court.
This is the idea behind the recovery meal: that meal an athlete would have after a tough game or a hard practice. A typical recovery meal for a varsity basketball player would have a big carbohydrate component, a good protein component and some vegetables for fiber. These components help you gain back the muscle and fat you lost, and thus help you gain back your normal energy levels. In this country that usually means the standard ulam at kanin, but there are other ways to get it back.
Make your own recovery meal!
JOE’S SATAY-STYLE PASTA SALAD
500 gms spaghetti (1 typically large pack form your favorite store will suffice), cook according to package directions
350 gms chicken thigh fillet, seasoned with 1 1/2 teaspoon coarse salt, 1 1/2 teaspoon mill-ground black pepper, 2 teaspoon Tabasco sauce, 4 teaspoons fresh squeezed kalamansi juice (marinade for 1 hour at room temperature, 3 hours refrigerated).
Grill over a good charcoal or wood fire until there are grill marks on as many sides of each thigh as possible, about 4-5 minutes per side is enough, skin side first. Then chop into about 3/4-in dice.
1/2 cup toasted peanuts and/or cashew nuts, roughly chopped or crushed (don't over do it, its for texture and flavor)
2 tablespoons toasted sesame seeds
1/2 cup scallions, chopped
1/4 cup spring onions, chopped
1 small yellow pepper, 1 small green pepper, 1 small red pepper, each julienned
For Dressing __
1/3 cup crunchy American peanut butter (local ones are too sweet)
1/3 cup creamy American peanut butter (ditto)
2/3 cup light olive oil
2 tablespoons local garlic, minced
1 heaping tablespoon fresh squeezed kalamansi juice
1 tablespoon iodized fish sauce (patis)
1/2 tablespoon rice wine vinegar
1 teaspoon mill-ground black pepper
1 teaspoon sesame oil
1/2 teaspoon Tabasco sauce
Mix all of the above ingredients together and pulse lightly in a food processor for about 10 seconds. Adjust for saltiness, acidity and spiciness according to personal taste. If you had to use local (and thus sweet) peanut butter, you might want to adjust by using either more of the fish sauce or more coarse salt.
Toss everything together in a large bowl except the nuts and sesame seeds. Chill for about an hour in the refrigerator. When the noodles and other ingredients have been well coated by the dressing then sprinkle nuts and sesame seeds and toss a little bit more. Serve immediately.
There might be purists out there who will say this is not really “satay” in its traditional sense. Do not let the name of the dish throw you though. All I can guarantee is that this will taste good and more importantly do wonders for your recovery after any strenuous physical exercise.
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Baa Baa White Sheep
Filipinos seem to have a love-hate relationship with lamb. Understandably, the common complaint is that there is a certain stench associated with the meat that Filipinos commonly refer to as "maanggo", loosely translated as a musky kind of stink, not exactly an appetizing description. Lamb indeed has a rather distinctive smell, but that should not stop you from trying it. One thing to keep in mind is that this is the type of meat that should not be used in "sabaw" dishes such as Nilaga and Sinigang, since the broth of these dishes will carry the smell of the meat and also make for a difficult medium to overcome said smell.
Lamb is the type of meat that lends itself well to sauces, braising, marinating, roasting, grilling and barbecue. Herbs such as rosemary, thyme, oregano, basil, mint and taragon traditionally go very well with lamb. Garlic, onions and onion-relatives such as scallions, shallots and leeks also go well with lamb, as do ginger, turmeric, fennel seeds, cumin seeds and mustard. Use these herbs and spices in just the right quantities and you'd be surprised how delicious lamb can be after all. You might also want to try things you would not normally associate with cooking gamey meats such as thick, natural yoghurt. Lemons, limes, all sorts of vinegars and other such acids help not only to take the smell away but also to break down the muscle fibers to tenderize them.
JERK-STYLE BARBECUED LAMB CHOPS
1 kg bone-in lamb chops, about five or six chops depending on the size of the mother slab
1 tsp cayenned pepper
1 tsp mill-ground black pepper
1 tsp turmeric powder
1 tsp cinnamon powder
1 tsp dried flake rosemary
1 tsp dried flake oregano
1 tsp green Tabasco sauce
1 tsp lemon zest, minced
1/2 tbsp coarse salt
1 tbsp Grey Poupon mustard
1 tbsp Lea and Perrins Worcestershire sauce
1 tbsp lemon juice
1 tbsp butter, softened to room temperature
1 tbsp olive oil
2 tbsp natural yogurt
1/4 cup medium to full-bodied red wine
1 whole head of local garlic, minced
1 whole head of local purple onion, minced
Mix all marinade ingredients together well until it forms a sort of paste. Smother paste onto all of the lamb chops. Set aside and let the marinade work, one hour at room temperature, five to six hours or even overnight if refrigerated.
Heat grill to medium-high to high. Make sure the grill is hot by putting your hands palms down about 10 centimeters above the grill. If you cannot keep it there for five seconds that grill is ready. If you are using a natural charcoal or wood grill, move all of the coals or wood to one side. Put the lamb chops on the side cleared of the coals or wood. Cover the grill. Turn the chops over after 20 minutes, and then cover the grill again. After another 20 minutes remove the chops and serve immediately.
At the beginning of the grilling, while the chops are just starting their grilling, take a cup of the red wine you used for the marinade and put it into a small sauce pot. Bring that to a quick boil over high flame and then reduce the flame and allow it to simmer. Add in the remainder of the marinade paste into this wine, add in a teaspoon of coarse salt and mill-ground black pepper. Reduce that until there is only one-half to two-thirds of the wine remaining. Add in a tablespoon of butter or heavy all-purpose cream and swirl it in, do not stir it in. Spoon onto the chops as a sauce.
FRIENDS LANG KAMI
Anybody with a good kambing recipe? Either kaldereta or adobo.