Kimchi

Today, I am not posting a new recipe because I haven't prepared one yet. But as I was watching a very funny Korean movie, I got interested in "kimchi" which seems to be one of their favorite food. So I browsed on Google and looked it up and I found varied recipes on how to prepare it.

I realized that it's a little like our local "achara" (pickled vegetables, without the cabbage). Well, I think I just have to try preparing kimchi so I could taste it before I post a recipe here.

I might do it today or tomorrow. I hope it tastes good. Wish me luck...

Roasted Lechon

What is a Filipino "fiesta" if there is no lechon? Lechon is the traditional centerpiece of a buffet table, filled with all the delectable dishes that people prepare for a very sumptuous meal during fiestas anywhere in the archipelago.

Usually, our local lechon is cooked over burning charcoal, a long bamboo pole is inserted from its mouth straight into the rear part of the lechon. Cooking is slow, it usually takes an hour up to two hours, depending on the size of the lechon.

However, for the purpose of those who want to serve lechon to a small group, you can prepare it in the comfort of your kitchen using your gas range.

Here's how to cook "lechon de leche".


ROASTED LECHON

Ingredients:

8 kilos whole lechon de leche(piglet, without its internal organs)
2 tsp sage
2 tbsp oregano
cracked black pepper
1 2/4 cups olive oil
onions, leeks, and lemongrass for stuffing

Procedure:

Bend both legs of the piglet and secure with a kitchen twine.
In a bowl, mix sage, oregano and black pepper.
Rub mixture all over the meat.
Pour olive oil on the piglet and massage all over.
Stuff the cavity with onions, leeks, and lemongrass.
Brush a large piece of foil with olive oil then use this to cover the lechon.
Roast in the oven until done, about one hour or so.

Deep-Fried Oysters with Mango Salsa

I saw this recipe in the Christmas issue of Yummy, a food magazine here in the Philippines and I would like to share this with you. Actually, all I do with oysters is to cook them as soup so I decided to try this and actually loved it. Plus, it's easy to prepare. So, how about trying this yourself?

Ingredients:

fresh oysters, opened and taken out of the shell
1/4 cup flour
1 whole egg, beaten
1/4 cup bread crumbs
oil fot frying


For the Mango Salsa:

1 medium-sized ripe mango, cubed
2 medium-sized red onions, chopped
1 large tomato, cubed
1 piece chili, chopped
1 tablespoon coriander, chopped
1/4 of a lemon, juiced
salt and pepper to taste

Procedure:

Coat oysters with flour, then dip in egg, then roll in breadcrumbs.
In a pan, heat oil, then deep-fry oysters until golden brown.
Make mango salsa by mixing all ingredients together.
Put oyster meat back into the shells, then place a dollop of mango salsa on top.

FAQs from Wanna Be Cooks/Bakers

Here are some tips for people who are starting to love cooking/baking. I picked them up from Yummy Magazine, a recipe magazine here in the Philippines.

Q. When a recipe calls for one clove of garlic, does it mean the whole garlic? How about a head of garlic?

A. A head of a garlic means the whole garlic. A clove of garlic means a segment of the head of garlic.


Q. When a recipe calls for milk, which is not clearly specified, what does it mean?

A. Unless otherwise specified, it is safe to assume that milk refers to fresh milk, either whole or low-fat.


Q. What is a "non-reactive pan"?

A. This pan is usually made out of stainless steel or aluminum, or copper lined with stainless steel. These have lesser reaction on foods that are high in acid which could affect the color and taste of the food you're cooking.


Q. What is the difference, if any, among Italian parsley, curly parley, flat parsley, and chinese parsley?

A. Curly Parsley is mainly used for garnish and is eaten raw to take away the garlic breath.
Flat parsley is popular in Mediterranean dishes. It is also known as Italian parsley.
Chinese parsley is actually coriander, and locally called "wansoy".


Q.What is a non-dairy pastry topping?

A. It is a substitute for whipping cream, minus the milk. It is often made of palm or coconut oil. Some brands are Pastry Pride, Pour N'Whip, and Value Pride.


Q. What is OK sauce?

A. OK sauce is a fruity sauce used in Chinese dishes, almost in the same way as plum or hoisin sauce. It is made with tomatoes, dates, apples, and orange, among others.


Q. What is a good substitute for white wine?

A. There is no direct substitute for white wine since it is added to spike the flavors of the dish you're cooking. Omitting it is your next best option.

Seared Tuna and Green Mango Salad

Ingredients:

1 2oo-gram fresh tuna (deboned)
2 green mangoes, shredded
2 large ripe tomatoes, sliced
1/2 onions, thinly sliced
1/4 cup toasted nuts (cashew or peanuts)
1 1/2 cups mixed salad greens
1 lemon, juiced
2 tsps fish sauce
1 pc chili, finely chopped
3 tsps fresh coriander leaves, to garnish


Procedure:


Season tuna with salt and pepper, then sear both sides of tuna in a hot pan.
Slice tuna into thin pieces.
Mix salad greens, mangoes, onions, tomatoes, and nuts in a bow. Toss.
Transfer to a serving bowl then add tuna slices.

For the dressing:

Combine lemon, fish sauce and chili. Whisk.
Drizzle dressing over the salad.

Garnish with fresh coriander leaves.

Note: Drizzle salad with the dressing just before serving.

MAJA BLANCA

INGREDIENTS:


1/2 cup cornstarch
2 cups coconut milk (sold in Oriental food stores)
1/2 cup sugar
1/4 cup water
3 cups grated coconut



PROCEDURE:



Mix cornstarch and sugar in a bowl. Add water and stir.
In a saucepan, bring coconut milk to a boil and gradually stir in cornstarch mixture. Boil for 5 minutes, until the starch is cooked.
Pour into a buttered cake pan and let cool.
Spread coconut on a baking sheet and toast at 350 F. until brown.
Sprinkle maja blanca with toasted grated coconut.
Chill before serving.

Variation:

You can also mix corn kernels or shredded young coconut with the coconut milk while boiling.

Shake for Summer

Summer heat in Cebu City now is intense, and heavy downpour is also regular in the evening. You could just imagine our climate here.

My children often prepare a variety of shake to combat the heat. Since it's summer, there are so many available fruits in the market.

Yesterday, they made watermelon shake; the other day, apple shake; and today, they merely opted for Nestea with kalamansi and sugar. It's really refreshing!!

Try mixing different fruits and you'll find it so deliciously refreshing. You can either use milk or cream with the fruits. We have even tried green mangoes and the taste is a cross between sweet and sour but nonetheless delectable.