Embutidong Puti

Ingredients

500 g Chicken Breast (ground)
1/2 c   Carrots (finely chopped)
1 c      Sweet Ham or Vienna Chicken Sausage(chopped)
3 tbsp Green bell pepper (minced)
3 tbsp Red bell pepper (minced)
1/3 c   Sweet pickle relish
1/4 c   Raisins
3 pcs   Eggs (whole)
1/2 c   Cheddar cheese(grated)
1 tbsp Cornstarch
Whole  Boiled eggs
aluminum foil

Procedure

Prepare a steamer and set aside.

In a bowl, combine all the ingredients (except for the boiled eggs and chicken sausage) and mix until well blended.Divide the mixture into 2 to 4 portions (depending on how many you want to make).

Spread and flatten the mixture onto the center of each foil,Place Boiled eggs at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the egg. Roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining mixture.

Place the embutido in a steamer and steam for an hour.

Chicken Mole   

Ingredients

1 Chicken (whole, adobo cut)
2 pcs Red Onion
1 c Pulvorised Malagkit (Sticky rice)
1 c Atsuete Oil
50 g Minced Garlic
6 c Stock or Water
250 g Roasted Ground Peanuts
1 Whole peeled banana hearts, sliced
Patis (Fish Sauce) and Pepper to tasteProcedure

Saute red onions and garlic. Add Chicken and Stock/Water

Stir in malagkit rice, atsuete and ground nuts. Bring to boil then simmer until thick.

Add banana hearts. Season with Patis and Pepper.

Simmer until banana hearts are cooked

Caramel

Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.

Custard

Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan. Add Prepared Macapuno.

Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.

What you need….

6 c               Water
12 c             Salt
12 pcs         Fresh Duck Eggs (you may use chicken eggs too !)
Glass Jar or Zip Lock

What to do…

Boil Water and Salt. Let it cool.

Carefully place the eggs in a glass jar. Pour the water-salt solution. Make sure that the eggs are submerged. Cover the jar seal Zip lock and keep in cool and dry place for 20-25 days.

On the 26^th day, transfer the salty water and eggs in a pot and boil for 10 minutes. Submerge in cold water to stop cooking.

For an authentic “Itlog na Pula”, dry and submerge boiled salted eggs in red dye

Baked Pork Liempo

Ingredients

1 kg             Pork Belly (liempo), whole with skin
½ c             PhiliRice Tapuy
½ c             Vinegar
4 tblspn      Fish Sauce
1 tspn          Sesame Oil
3 tblspn       Minced Garlic
1 ½ tspn     Minced Ginger
2 pcs            Star Anise
2 tblspn       Brown Sugar
2 tblspn       Ground Pepper
2 tspn           Salt

Procedure

Combine all ingredients and marinate pork belly overnight

Roll and tie up pork with skin side out. Bake for 20 to 30 minutes at 400 deg and baste every 10 minutes. Bake for another 10 to 15 minutes at 350 deg.

Let pork roll sit after roasting. Remove the strings and slice before serving.

The Legend of Tapuy

Tapuy was introduced to the Ibaloi tribe by the gods. The story goes, that the first woman encountered an enchantress named Bugan, sent by Kabunian to make tapuy for the tribe for them to enjoy eating pig meat.

“Get the wonder plant and crush the grains until it becomes powder. Mix it with cooked rice and water, and let the mixture stand for three days. “ Put it in a jar and cover it for eight days,” commanded Bugan. On the eight day, Bugan and the first woman opened the jar and saw that the water had turned into a golden liquid with pleasant aroma.

“Now you have tapuy,” Bugan declared. “Use it during feasts. Before drinking, the priest should recite the story of Kabunian, then invite the gods to celebrate with the people. Pass the tapuy for the guests to take a sip. Then offer a pig to the gods.”

To this day, the Ibalois still follow the instructions of Bugan and drink tapuy during every festivity.

It’s that time after all the Lechon feasting has been exhausted and you are faced with a good problem– what to do with left over Lechon?

You lucky people..you !.. with leftover Lechon ?! I bet you will want to turn it over into other ways of eating it. Here are some tasteful ideas :

1. Of course, Paksiw Na Lechon. But this is not meant to be too sweet. Cook it just right, maybe add more liver instead of sugar to let the umami taste dominate. get the ribs, a little meat and skin, then partly simmer with vinegar, garlic, pepper and liver sauce.

2. Sprinkle a good amount of salt on the surface of the meat, then store in the freezer. Next day, slow-fry (from cold oil to hot) till brown and crispy, serve with fried rice and slices of tomatoes on the side and you have a Fried Crispy Lechon for breakfast – oh, don’t forget your “sawsawan” – vinegar with freshly crushed garlic.

3. You have a whole roasted pig’s head — slice off the cheecks and loose meats. Mince the meat, add chillies, vinegar with a little calamansi, season with salt and pepper, then spoon onto a sizzling plate and you have instant Lechon Sisig !

4. In a pot, reduce coconut cream with green chillies then add lechon. Voila! Lechon sa Gata ! Add some veggies like kalabasa or eggplant or sitaw.

5. For a more upscale Lechon make-over, roll in tortilla with your favorite vegetable and you have Lechon Wrap !

6. Or shred some Lechon meat, toss some sliced red onions and alugbati in vinaigrette, put in freshly baked crusty bread and add a slice of kesong puti — Lechon Sandwich !

7. How about a Lechon Maki? Nori and sushi rice with lechon flakes, then rolled tightly. The most important step is to add the wasabi. If you never tasted Lechon with wasabi, now’s the time !

8. Lechon Topping : Fry or bake the remaining Lechon meats and dice. If there’s extra skin – fry till crispy. You can place this on top of rice, mami noodles, veggies, fried rice, lugaw or salad.

9. Turn the remaining Lechon into something so different you’ll never be hard pressed to call it leftovers at all. The smoke flavor of the slowly roasted meat adds a distinct taste to your make-over dish. Try this Sinigang recipe :

Ingredients

1kg Lechon leftover
500ml Water
1 Tblsp Cooking Oil
3 pcs Tomatoes, sliced
40g Onion, sliced
250ml Tamarind Juice (Boil tamarind in 1 cup water and extract the juice)
80g String Beans, cut into 1-1.5
100g Eggplant, sliced
100g Radish, sliced
50g, Kangkong(water spinach) leaves
Salt and Pepper

Procedure:

In a casserole, saute onion and tomatoes in oil. Add Lechon.

Pour water, tamarind juice and simmer for 5-10 mins. Add radish, eggplant and string beans. Simmer until cooked.

Season with salt and pepper.

Add kangkong before serving.

Laing Tagalog

Ingredients

500 g Gabi or Taro Leaves (dried)
4-5 c Coconut Cream
3 cloves Garlic,crushed
1 onion, chopped
1 stalk Lemon grass, crushed and tied
1 tbsp Ginger,grated
3-4 Siling labuyo (chili)
150 g Shrimps, medium size
Salt and Pepper

In a casserole, sauté onions, garlic and ginger until aromatic. Add Lemon grass,Gabi leaves and pour coconut cream.

Simmer until cream is reduced in half. Add Siling Labuyo and Shrimps. Stir from bottom to top delicately and season with salt and pepper. Simmer for another 15-20 mins on low fire or until you smell the coconut oil.

KULINARYA was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture & its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment. We would love to hear from you!

Ingredients:

1 kg. stewing beef (shoulder)
150 g. Ham pieces
Ham bones
2 pcs chorizos de bilbao, sliced
500g  Roasted Chicken pieces leftover
2-4 tbsps. Olive oil
1 tbsp. of whole peppercorns
2 whole onions
2 whole bulbs of garlic
2 bay leaves
1 c Tomatoes, chopped
1 head cabbage, quartered and cored
2 large potatoes, peeled cut into wedges
2 large carrots, peeled and cut into wedges
1 c. of chick peas (canned)
Salt and Pepper

Procedure

Heat the olive oil in a large pot. Brown the beef on all sides. Add the chorizos, ham and ham bones. Add the onions, garlic, peppercorns, tomatoes and bay leaves. Pour in enough water to cover. Bring to the boil, lower the heat then simmer for two to three hours or until the beef is tender.

When the beef is tender, Add chickpeas and chicken pieces and simmer for 5-8 mins.

Using a ladle, take about two to three cups of the broth and pour into another pan, cook the vegetables.

To serve, arrange on a platter the vegetables around the meat. Pour the broth into individual bowls.