Filipino Cuisine Tips, 1 of 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Filipino Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

E-mail dialogue between
Manny Rothstein
Dennis Santiago and

MR> Got your recipes and most of them look great (though I think I may pass
MR> on the Pork Livers in Pigs Blood, I’m trying to cut down, but I am glad
MR> that it is there), a great blend of exotic and easy to prepare. Thanks
MR> for sharing them with me.

Most people pass on the pigs blood. Try it sometime though. If your
palate is onto the more exotic forms of cuisine, I think you’ll be
pleasantly surprised.

before I post them onto the Cooking Echo, I would like to impose on you MR>
a little bit more for some clarification about ingredients and some MR>
background on Filipino cuisine. I also intend to post the entire MR>
collection as a file on your board and the Salata board. After I do MR>
that, it should take on a life of its own and propagate itself MR>
throughout cyber space.

Great. I’ll try to clarify as much as I can.

MR> What is bagoong, and how is it prepared?

Bagoong is a salty mixture made from shrimp. It’s packaged in 1/2 pint
jars and sold in the refrigerated foods section in oriental stores. It’s
also an easily available import from the Philippines item these days.
Unfortunately, I do not know of any substitutes.

MR> What is patis (fish sauce? Is it like Vietnamese fish sauce?

Patis and Vietnamese fish sauce are one and the same. It’s a brine made
with fish ingredients. If unavailable, salt can be used as a substitute
for the brine component.

MR> Is rice or bagoong the traditional side dishes for all of the recipes
MR> or are there other side dishes that you recommend.

Some tidbits about the Filipino table:

1. Rice is always served with the meal. One of the healthy aspects of the
Filipino diet is that rice makes up the bulk of the meal while the meat
dish is used as a flavor enhancement. You can see how this combination
naturally fulfills the heart and cholesterol meal plans.

2. One of my favorite side dishes to go along with a Filipino meal is
actually the simplest of fare. The ingredients are:

Tomatoes 2-3 Medium, sliced or diced
Onion 1/2 Medium, chopped
Cilantro a little for flavor and color
Patis 3-4 Tablespoons
Vinegar 2-3 Tablespoons

Mix the whole mess in a bowl and serve alongside rice and the main dish.

3. It’s not unusual for a typical Filipino meal to have several main
dishes served together at one sitting. That’s much the same as a Chinese
table where a variety of courses help to spread the palate around.

MR> In Pasiw Na Isda you recommend in dir. #1 “…add all other MR>
ingredients”, should it be “…add all other ingredients except bitter MR>
melon and eggplant”.

You are correct.

(continued in part 2)

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BEAN-CORN ENCHILADAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Green pepper — chopped
1/2 c Scallions — chopped
1/3 c Water
2 c Cooked pinto beans
1 c Corn kernels — frozen
3 ts Green chiles — diced (canned)
2 ts Garlic — minced
2 ts Ground cumin
16 Corn tortillas
1 Enchilada sauce recipe
Sev. sprigs fresh cilantro

Saute the green pepper and scallion in the water until
softened, about 5 mi

Mix the beans, corn, chilies, garlic, and cumin in a
bowl. Add the sauteed

Preheat the oven to 375 degrees.

Steam the tortilla for 1 minutes or wrap then in a
cloth and heat in the microwave on high for 1 minute.
Dip the tortillas in heated Enchilada Sauce, being
careful not to soak them. Spoon about 1/4 cup of the
bean mixture on each, and roll up.

Place on a nonstick 13 x 9-inch baking dish, seam side
down. Bake for 15 minutes, or until bubbly. Remove
from the oven and cover with the remaining sauce.
Garnish with cilantro. Serve at once.

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West African Groundnut Stew

Recipe By : pjh@eng.cam.ac.uk (P.J. Hogben)
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cubed stewing beef
6 tablespoons peanut butter
2 medium onions — chopped
1 pound ripe tomatoes — peeled and chopped o
chopped tomatoes
3 fresh chillies
1 pound carrots (or a mixture of carrots — turnips, and
to make up 1lb)
pinch of mixed herbs
piece of grated fresh root ginger or 1 hea
dried ginger
Salt and pepper
7 ounces black-eyed beans soaked overnight
7 ounces long grain rice

This is all cooked on top of the stove in a very heavy saucepan with a
tight fitting lid, as the meat needs to cook in its own juices, or a
flameproof casserole. If you have a pressure cooker use it as an ordinary
saucepan, as it seals in the steam beautifully. Also, if you are not sure
of the fitting of your casserole or saucepan lid then use a double sheet of
foil to line it and give it a more secure fit.

Deseed chillies and chop finely. Combine with peanut butter, ginger, herbs,
vegetables and tomatoes and mix well.

Place meat in pan, followed by vegetable mixture and some seasoning. Put on
close fitting lid and cook very slowly on top of the stove for
approximately 1.5 hours or until meat is tender. Don’t worry about apparent
lack of liquid because the meat and vegetables will provide enough.

Cook beans for one hour. Cook rice in double its volume of salted water for
15-20 mins.

Season beans with salt and pepper and mix with rice. Serve as an
accompaniment to the stew.

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Jam Kolaches

Recipe By : Southern Living
Serving Size : 14 Preparation Time :0:00
Categories : Ctry Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Butter Or Margarine — Softened
1 (3-Ounce) Package Cream Cheese — Softened
1-1/4 Cups All-Purpose Flour
About
1/2 C Strawberry Jam
1/4 C Sifted Powdered Sugar

Cream butter and cream cheese, beating at medium speed of an electric
mixer until light and fluffy. Add flour to creamed mixture, mixing well.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut into
rounds with a 2-1/2-inch cookie cutter. Place on lightly greased cookie
sheets. Spoon 1/4 teaspoon jam on each cookie; fold opposite sides to
center, slightly overlapping edges. Bake at 375 degrees for 15 minutes.
Cool on wire racks, and sprinkle with powdered sugar. Yield: about 3-1/2
dozen.

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Title: Lime Tempeh
Categories: Veg-cook, August
Yield: 1 servings

1 Block of tempeh
1/2 c Lime juice
1/3 c Light soy sauce
1 c Leftover white wine
8 Cloves garlic, chopped
Coarse
2 T Cumin

Cut the tempeh in half the short way, then diagonally, yielding 4
triangles. Mix the remaining ingredients into a marinade, and marinate the
tempeh for a couple of hours. Drain off and reserve most of the marinade,
keep a little bit in the bottom of the roasting dish, and broil the tempeh
in this for about 5 minutes on each side.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

TINGAL POBLANA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Boneless lean pork,
-cubed
1 lb Flank steak, cubed
2 Bay leaves
2 Cloves garlic
Salt
1 lb Chorizo
1 Onion, chopped
1 Clove garlic, minced
1 1/2 lb Tomatillos, husks
-removed finely sliced
1/2 t Dried oregano
1 sm Sprig marjoram
1 sm Sprig thyme
1/4 t Ground black pepper
1/4 c Pickled chipolte pepper
-juice
3 Pickled chipolte chile
-peppers

Place the meat in a large Dutch oven and cover with cold water. Bring to
a boil over high heat and skim the surface. Lower the heat and add the
bay leaves, garlic cloves and 1 t salt. Cover and cook over low heat
for one hour or until the meat is tender. Let cool in the stock, then
drain, reserving the stock. Shred the meat and set aside. Remove the
casing from the chorizo and cut into large chunks. Place in a skillet
and fry over medium heat until lightly browned and some of the fat has
been rendered. Remove the chorizo and set aside. Add the onion and
minced garlic to the skillet and saute for 2 minutes. Add the
tomatillos, oregano, marjoram, thyme, pepper and simmer over low heat
for 5 minutes, stirring occasionally. Add the chipolte juice and stir.
Add the shredded meat to the skillet, stir well and add 1 c of the
reserved stock. Add the chorizo, cover and cook over low heat for 15
minutes. If the sauce is too thick, add more stock. Can be served like
a stew or scooped into tortillas.
~–

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Date: 09 Dec 93 09:30:33 CST
From: Mary E Fernquist

** CRUNCHY MUNCHIES ** from Recipes to Lower Your Fat Thermostat

1 C Cheerios
1 C Wheat Chex
1 C Rice Chex
1 C Corn Chex
2 C pretzel sticks
1/3 C apple juice
4 t Worcestershire sauce (vegetarian)
1/2 t garlic powder
1 t onion powder

1. Combine dry cereals to make 5 cups and add pretzel sticks.

2. Combine apple juice, Worcestershire sauce and seasonings. Toss
with the cereals.

3. Place in a shallow non-stick baking pan. Bake at 275 degrees for
1 hour. Stir every 10 minutes. Cool before serving.

This can be made in a microwave by cooking at full power for 6 minutes.
Stir every 2 minutes.

Serves 8. 90 calories per serving.

Title: Koala Kookies
Categories: Cookies, Newspaper
Yield: 5 Dozen

1 c Butter, softened
4 tb Powdered sugar
1 tb Vanilla
2 c All-purpose flour
1 c Walnuts, chopped
Powdered sugar

1. Mix butter and powdered sugar in a large bowl until smooth and
creamy. 2. Add vanilla. Mix well.
3. Add flour and walnuts. Mix well.
4. Roll into small balls and flatten on a greased baking sheet.
5. Bake in a preheated 350-degree oven for 12 to 15 minutes.
6. When cookies are cool, sprinkle powdered sugar on top.
Makes about 5 dozen.

Typed by R. Thompson (r-thompson@usa.net) Sept 1998
Source: Rookie Cookie’s Recipes from the Mini Page, The
News-Enterprise Elizabethtown KY

MMMMM

Date: Mon, 04 Apr 94 17:22:41 PDT
From:

POT STICKERS:

1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic, minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms, coarsely chopped
2 T low sodium soy sauce
1-1/2 tsp salt or herbal salt substitute

In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes.

Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2
minutes. Remove mixture from heat and place in colander to drain excess
moisture.

Divide dough into 24 small balls. On a lightly floured board, flatten
each ball of dough into a 3-4 inch circle. Fill each circle with about 1
T filling. Fold circle into half moon shape; pinch edges to seal.

Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot,
add pot stickers, seam side up, flattening slightly on the bottom. When
the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.

Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber

***NOTE: I usually use pot sticker “skins” found in the produce section
of my local supermarket – this is probably not as healthy as the way
outlined above, as I’m sure they are made with all white flour, and I
don’t know the fat content, but it does save time, and they do an
adequate job of holding the filling. Also, you can freeze the “raw” pot
stickers in a single layer on a cookie sheet, and when solidly frozen,
transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or
you will end up with pot stickers en masse (trust me). To cook, just plop
the frozen pot stickers in a pan and proceed as usual.

Title: Coconut Puddin’Pie
Categories: Desserts, Pies
Yield: 1 Pie

2.00 tb Soft butter
1.00 c Sifted confectioners sugar
3.00 Eggs separated
0.50 ts Vanilla
0.50 c Evaporated milk, undiluted
0.13 ts Salt
2.00 c Freshly grated coconut
pn Ground nutmeg
1.00 9 inch pie shell, baked

Cream butter and sugar. Add egg yolks, one at a time and beat until
mixture is very light and lemon colored. Add vanilla and milk. In
another bowl beat egg whites until foamy. Add salt and beat until
stiff but not dry. Fold into creamed mixture. Fold in 1 1/2 cups of
the coconut. Pour into baked pie shell and sprinkle with nutmeg. Top
with remaining grated coconut.

Bake in preheated 350 oven for about 35 minutes or until filling is
just set. Serve warm or cold.

== Courtesy of Dale Gail Shipp, Columbia Md. ==

MMMMM