Category: FOOD & DRINKS

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Ginataang Alimasag Recipe (Crab in Coconut Milk)

ginataang Alimasag, photo by Robert De Los Santos

This is a delicious take on the squash and green beans cooked in coconut milk.  It is tasty because of the crabs.

The crabs used in this recipe are alimasag.  Alimasag are smaller crabs compared to the huge alimango.

Crabs by Robert de los Santos

Ingredients:

  • 12 fresh blue crabs (alimasag) (more if you are really partial to them) 🙂
  • ½ medium squash (Kalabasa), peeled and cubed
  • 100 g green beans/string beans (sitaw) (about 3 to 4 cups), cut into 2.5 inch length
  • 3½ cups coconut milk (gata) Use 2 cans of shop-bought coconut milk
  • 3-4 long chillies
  • 1½ tbsp fish sauce (patis)
  • 1 tsp freshly ground black pepper
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil

 

 Method of Preparation:

  • Heat a wok or a large casserole pan.

  • Pour in the oil and heat.

  • Saute the garlic and onion, ensure not to burn the garlic to prevent any bitter taste.

  • Stir in the squash and crabs and cook for a couple of minutes.

  • Add in the the beans.

  • Pour in the coconut milk, bring to a boil.

  • Turn down the heat and leave to simmer.

  • Drop in the chillies.  A little kick of  chilli heat is always perfect with the rather rich coconut milk. :()

  • Add fish sauce and season with the ground black pepper.

  • Cook for 12-15 or until blue crabs have turned into red/orange colour and the vegetable have softened.

  • Check the seasoning.  Add more patis or salt and black pepper according to taste.

  • Transfer into a large bowl and serve with freshly boiled rice.

Now that is what you call heavenly food.

Sweet & Sour Fish Recipe

Sweet & Sour Fish, photo by Ruben Ortega

Sweet & Sour Fish Recipe

The tangy and sweet taste of the sauce greatly compliment the succulence of this freshly caught fish.

Ingredients:

4 Bisugo (Threadfin Bream), descaled and gutted

6 cloves garlic, peeled and minced

4 tbsp ketchup (use banana ketchup for a spicier option)

3/4 cup water

1 inch ginger, peeled and chopped into tiny sticks

oil

2 tsp cooking wine

1 tsp sugar

1 tbsp vinegar

1/2 – 1 tbsp cornstarch

salt according to taste

2 shallots, sliced thinly

Method of Preparation:

 

 

Fried Spring Rolls a la Filipino (Pritong Lumpia)

Pritong Lumpia, photo by Ruben Ortega

Fried Spring Rolls a la Filipino (Pritong Lumpia)

I do love spring roll, especially the Filipino version.

Filipino spring rolls are more ‘meaty’ in the sense that it can be made with minced pork or beef.  They can also be made with prawns and shrimps.  Of course, it can be vegetarian, but the Filipino version doesn’t stop with bean sprouts.  A variety of  chopped vegetables, which are then flavours with spices can be had.

And to complement these delicious little parcel, there are different sauces that will enhance these wrapped goodies further.

I am currently researching the best ingredients for an ultra delicious spring rolls or lumpia.

Watch this space.

Aromatic Crispy Duck

Peking Duck Parcel, photo by JMorton

Aromatic Crispy Duck

Crispy aromatic duck is a very popular Chinese meal starter.

It is a  treat!

The aroma promises a savoury delight to come as the chef or server starts shredding the crispy duck using a couple of forks at your table.

A bit shredded meat at a time would be wrapped in a pancake with cucumber and spring onion sticks generously drizzled with hoisin sauce.

This divine little parcel is good to go.

yum!

A good friend once said that instead of using spring onions, a good substitute would be a leek, with its onion taste as well as easier to cut.

 

 

Saewoo Twigim (Korean Deep Fried King Prawns)

Saewoo Twigim, photo by JMorton

Saewoo Twigim (Korean Deep Fried King Prawns)

I could eat and eat fried king prawns all old.  They are so delicious especially served with some spicy sauces.

Ingredients:

  • 1/2  shrimp, peeled (but leave the tail intact) and de-veined
  • 2 large eggs, beaten
  • 2 cups Korean deep frying mix powder (this is available in Asian/Oriental/Korean food store near you) 🙂
  • Oil for deep frying

Method of Preparation:

  • Using a deep fryer or a pan with high sides like a large wok or casserole, heat the enough oil for deep frying.
  • Ensure that the oil is hot at 375 degrees, essential for quick crisping of the battered shrimps. (It is useful to invest in an oil thermometer for kitchen use, some are not very expensive)
  • Spread the two cups of Korean deep frying mix powder on a plate.

  • Dip each peeled shrimp into the beaten eggs and then cover and coat with the mix powder.
  • Give each a gentle quick shake and then carefully lower down over the hot oil.
  • Fry in batches; do not overcrowd the pan to maintain the hot temperature of the oil.
  • Remove from oil when prawns are golden brown all over.
  • Paper towels should be at the ready to drain off excess oil.

Serve with some salad and favourite dip.

Bin Dae Tteok (Korean Vegetable Pancake)

Korean Pancake, photo by JMorton

Bin Dae Tteok (Korean Vegetable Pancake)

This is a delicous savoury pancake.  Delicious dipped in a sauce made with soy sauce, vinegar, minced garlic and spiced with chopped chillies.

Perfect for starters.

Homemade Salt Beef Recipe

Salt Beef, photo by JMorton

Salt beef is a delicious main or a starter with some salad and buttered bread.  If you are partial to salt beef, like I am, then why not make your own salt beef and enjoy in the comfort of your home.

Salt beef is also perfect for making sandwiches.

Here is an easy to follow recipe.

Homemade Salt Beef Recipe

 

Ingredients

  • 1.7 kg  rolled beef brisket (slow roast cut)
  • 250g muscovado sugar
  • 350g sea salt
  • 1 tsp whole black
  • peppers
  • 4 bay leaves
  • 2 medium carrots, peeled and chopped,
  • 1 large white onion, peeled and quartered

 

 Method of Preparation:

 

1.Bring a large casserole pan with enough water to cover the rolled beef brisket completely (do not put the beef brisket just yet!) to a boil.

2.  Stir in the sugar and salt until fully dissolved.  Add in the 2 bay leaves and the whole black peppercorns.  Simmer for a couple of minutes then turn of the heat and allow this syrup to cool down.

3.  Carefully place the beef brisket into the casserole.  Ensure that the beef is submerged into the syrup.  Place a smaller lid to the casserole that you can push down and therefore can weigh down the beef completely into the syrup.

4. Leave the beef marinating into the syrup for 7-8 days inside the fridge.

5. Rinse out the beef and discard the marinade.

6. Place the beef in a large clean pan.  Cover the beef with water and bring to a boil.

7.  Add the carrots and onions.  Turn down the heat and leave to gently simmer for 5 hours or until soft all over.

8. To test for doneness, insert a skewer in the middle (highest) part of the beef.  The skewer should go through easily.

10.  Salt beef can be served hot but allow it to settle for perfect succulence by setting it aside for half an hour before carving.

 

Reference: Good Housekeeping Institute

Upside Down Pineapple Cake Recipe

This cake recipe is so light and moist.  The pineapple on top is fantastic.  It is so lovely; would be a real treat for any occasion for the whole family and friends.

Ingredients

  • 50g softened butter
  • 50g light soft brown sugar
  • 6 pineapples rings from canned in syrup, do not discard the syrup
  • 6 glacé cherry
  • 2 tbsp sultanas
  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs

 

 Method of Preparation:

  1. Preheat the oven to 180C/160C fan/gas 4.
  2. Beat the butter and sugar together until fully incorporated into a creamy butter.
  3. Using a preferably non-stick deep cake tin with loose base and about 20 cm wide, spread the butter mix on the base.
  4. Then arrange the pineapple rings on top of the butter mix, placing each of the  cherries in the centres of the rings, the dome part of the cherries on the bottom.
  5. Set aside and make the cake mix.
  6. In a large mixing bowl or a food mixer, place together the butter, caster sugar, self-raising flour, baking powder, sultanas, vanilla extract and egg with 2 tbsp of the pineapple syrup.
  7. Mix until it has a soft consistency of a batter.
  8. Pour into the tin over the pineapple slices and smooth it out so it’s level and all the slices covered.
  9. Bake for 35 mins, test with a clean knife by inserting into the cake.  When the edge of the knife comes out clean, then it is ready.
  10. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with ice-cream or cream.

 

 

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