Category: Comfort Food

Sautéed Marrow & Minced Beef (Ginisang Patola & Giniling na Baka)

marrow minced pork

Sautéed Marrow & Minced Beef (Ginisang Patola & Giniling na Baka)

The trinity for sauteeing in the Philippines is the combination of garlic, onion and tomatoes.  With these three ingredients many a food are cooked to perfection and one of these recipes, also a great favourite is marrow with minced beef.
Having said that, in this recipe minced beef can be substituted with minced pork, minced lamb, minced chicken or oven minced turkey.  But I prefer beef or pork 🙂

INGREDIENTS

  • 2 tbsp olive oil
  • 3-4 cloves garlic, minced finely
  • 1 large tomato, chopped
  • 1 onion, peeled & chopped
  • 500 g minced beef
  • I large marrow or two large courgettes, peeled, inner sack of seeds removed, then sliced as per photo above
  • 1/2 cup water
  • 1 tbsp fish sauce or 1 tsp salt

INSTRUCTIONS

  1. Using a wok or a large frying pan, heat the oil over medium heat.
  2. Add the garlic and onion and stir fry for a minute.
  3. Then add the tomato and sauté for a further 3 minutes until tomato had softened.
  4. Stir in the minced beef and cook until it has brown.
  5. Mix in the in the marrow slices, then add the water.
  6. Add the fish sauce.
  7. Turn down the heat slightly and leave to simmer for five minutes.
  8. Check the seasoning.  Add more fish sauce or salt if required.

Delicious with freshly boiled rice.

Yummy

Braised Lamb Shank Recipe

Lamb shank, photo by JMorton

 

Braised Lamb Shank Recipe

Ingredients

  • 2 tbsp olive oil
  • 4 lamb shanks
  • 1 onion, peeled and chopped roughly
  • 2 carrots, peeled and roughly chopped
  • a good sprig of rosemary
  • 3 bay leaves (laurel)
  • 4 cloves garlic, lightly pulped
  • 1 tbsp plain flour
  • 1 tbsp tomato puree
  • 200 ml white wine
  • 3 vegetable or chicken bouillon cubes dissolved in 500ml hot water

 

 

Camote Cue (Caramelised Sweet Potato)

Camote Cue, photo by JMorton

Camote Cue (Caramelised Sweet Potato)

When it was merienda time (2-3pm snack time) in the Philippines, we used to queue up for the still frying caramelised sweet potato in one of the street vendors in Tondo, Manila.  It was hypnotic to watch the bubbling cooking oil as it cooks the camote.  We then had to watch how each circular slice was threaded into a wooden skewer.

This 2017 holiday in Manila, we had camote cue for snack and was surprised to be given elongated shapes sans the kebab stick.  It tasted the same but I have to admit, I miss the way you take a bite from a slice of camote from the stick.

Anyway below is a simple recipe for this delicious snack, much loved by Filipinos.

Ingredients

  • 2 sweet potato, peeled and sliced
  • 1 cup brown sugar
  • 1 cup cooking oil
  • wooden skewer

Instructions

  1. Heat a wok or a large pan and pour the cooking oil.
  2. Carefully heat the cooking oil and then stir in the sugar.
  3. When the sugar is heated up, it begins to break down and float up.  Now add the slices of sweet potatoes.
  4. Fry each side for 7-10 minutes, allowing it to be covered with the caramelised sugar.
  5. Remove the sweet potatoes with slotted spoon from the wok and using a tong directly thread the caramelised sweet potatoes in a wooden skewer, usually three pieces in each skewer.
  6. Share and Enjoy.

Note:  Be careful in cooking this recipe.  Bubbling oil and boiling sugar are excruciatingly hot!

Pork Adobo Recipe

Pork Adobo, photo by JMorton

Pork Adobo Recipe

We have now a good selection of adobo recipes, which you can ‘search’ in this site.

I’ve always thought that adobo is a dish inherited or influenced by Spanish cuisine.  After all they were the Filipino overlords for 333 years.

But apparently not, adobo or rather this recipe is truly native to the Philippines.  It is so delicious that when the Spanish conquistadors tasted it, they insisted that it be called something Spanish, hence the adobo.  Filipino adobo apparently is pretty similar to a Spanish dish called adobo.

Anyway, this recipe is very versatile.  It can be used to cook not only pork, but chicken, beef, goat, lamb or mutton, seafood and even vegetables as well.  Not only that adobo can also be a meat combination, especially of pork and chicken or vegetable and meat, like string beans and pork tandem.

Originally adobo is not added any soy sauce but just seasoned with the ordinary salt.  It was the influence of the large Chinese contingents in the Philippines that Chinese condiments started to be used profusely.

Pork Adobo

Ingredients

  • 2 lbs pork belly, sliced into fairy big bite-size pieces
  • 1 cup apple cider vinegar
  • 6-8 garlic cloves, peeled and crushed
  • 3 bay leaves
  • 2 tbsp dark soy sauce
  • 1 tbsp whole pepper corn
  • 1 cup water
  • salt to taste

Instructions

  1. Using a large bowl, combine the soy sauce, vinegar, garlic and bay leaves.
  2. To this add the pork belly.  Stir into the marinade and leave to soak all the goodness for at least an hour, covered in plastic cling film inside the fridge,
  3. Heat a wok or a large heavy bottomed saucepan.
  4. Drop in the pork belly and the marinade. Heat for a couple of minutes.
  5. Add the cup of water and whole pepper corns, then bring to a boil.
  6. Turn down the heat, cover the pan and leave to simmer until the meat is tender.  This should take about 40 minutes to an hour.
  7. Check seasoning, add salt  according to taste
  8. Transfer to a serving dish.  Decorate with a small sprig of parley and slices of onion as per photo above. 🙂
  9. Serve hot with freshly boiled rice.
  10. Share and enjoy.  I find even my English family and friends are rather partial to adobo, especially pork ones.

Pancit Bihon Recipe

Pancit Bihon

Pancit Bihon Recipe

Bihon is a fine Philippine rice noodles.

Ingredients:

2½ lbs Bijon noodles
1 cup sliced pork
1/2 cup shelled shrimps
3 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 3 cups of hot water)
1 large onion, chopped roughly
8 cloves garlic, finely minced
2 slabs tokwa (tofu), cut in fairly large cubes
1 large carrot, peeled and cut into long strips
100 g string beans, topped and tailed and cut in 2 inches length
1 small napa cabbage, sliced
1 red bell pepper, sliced
3 tbsp vegetable oil
2-3 tbsp dark soy sause
1 tbsp fish sauce
Freshly ground black pepper

Method of Preparaton:

Heat the oil using a wok..

Stir fry the pork until golden all over.   Add the tokwa (tofu) and brown all over.  Remove both pork and tokwa from the wok and set aside.

Saute the garlic and onions in the wok until deliciously fragrant.  Add the shelled shrimps.

Return the pork and tokwa back into the wok.

Pour in the vegetable broth, cover to cook for 8-10 minutes.

Drop in the string beans, carrot, cabbage and bell pepper.

Bring to a boil, then add the bijon noodles (pull the ‘nest’ apart as you drop the strand into the wok).

Pour in the fish sauce and season with the soy sauce.  Do not all the soy sauce all at once.  Do a taste test.  If two tablespoon is enough according to your taste then that should be enough 🙂

sprinkle with freshly ground black pepper.

Cover the wok with a suitable lid and simmer until the bijon is cooked.

Enjoy!  Delicious afternoon tea time snack!  A merienda a la Filipino!

Indonesian Noodle Soup

Indonesian Noodle Soup, photo by JMorton

Indonesian Noodle Soup

I have to admit this soup is so good.  It has so much vegetables and meat on it that it is a very heart warming one dish meal, well just a slice of buttered bread will complete it.

Here is our take on the recipe:

Ingredients:

6 large chicken thighs, deboned
1 carrot, julienne
1 bunch spinach leaves, stalks trimmed
2 stalks celery, cut in bitesize pieces
1 large onion, sliced
1 tablespoon butter
1 tablespoon olive oil
half red bell pepper, chopped
half green bell pepper chopped
150 g rice noodles, prepare according to the packet’s instruction
1/2 nutmeg
2 vegetable or chicken bouillon dissolved in 500ml of hot water
Salt and pepper to taste

Method of Preparation:

  • Using a large frying pan, heat the olive oil and butter together.
  • Add the chicken thigh pieces and cook until brown all over.
  • Remove the chicken pieces and set aside.
  • On the same frying pan with the still hot oil, add the onions and cook until golden and fragrant.
  • Heat the dissolved chicken or vegetable bouillon using a large casserole. Bring to a boil.  Lower down the heat and leave to simmer.
  • Season with salt, pepper and drop in the nutmeg.
  • Add the carrot and celery.
  • Slice the chicken thighs to bitesize pieces and add to the boiling soup together with the cooked onion.
  • Leave to simmer for 20 minutes.
  • Stir in the red and green bell peppers and cook for 3 minutes and noodles.
  • Finally add the spinach and simmer for a minute.Serve immediately and enjoy this fine dish!
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