Category: Comfort Food

Pork & Shrimp in Coconut Milk

Pork & Shrimp in Coconut Milk, photo by Mae Sanguer

Pork & Shrimp in Coconut Milk

Ingredients

  • 1½ lbs. pork, cubed
  • 1 lb shrimps, shell removed
  • 2 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 2 cup of hot water; plain hot water will also do)
  • 2 cups coconut milk
  • ¼ cup shrimp paste (bagoong na alamang – can be bought at any oriental food store if living in the UK)
  • 1 small squash, peeled and cubed
  • 200g  string beans, cut into 2 inch pieces
  • 1 medium  onion, sliced
  • 4-6 cloves garlic, chopped finely
  • 3 tbsp vegetable  oil
  • ¼ tsp freshly ground black pepper
  • Salt to taste

Method of Preparation:

  1. Heat the oil using a casserole pan or a wok.
  2. Saute the garlic until fragrant and golden, do not burn as it would leave a bitter taste.
  3. Add the onion and cook until translucent.
  4. Stir in the pork. Cook the pork is ssizzling in its juice and oil.
  5. Sprinkle the ground black pepper.
  6. Carefully pour in the vegetable broth. Bring it to a boil.  Then lower down the heat and leave to simmer for 10 minutes.
  7. Add the coconut milk. Bring it to a boil and leave to simmer until the pork is tender.
  8. Stir in the squash and cook for 10 minutes.
  9. Season with the shrimp paste. Stir thoroughly.
  10. Add the string beans and shrimp. Cover and cook for 3 to 5 minutes. Add salt only if needed.
  11. Transfer to a serving plate.
  12. Serve with freshly boiled rice.

Minced Pork & Potatoes Saute

Minced Pork and Potatoes Saute, photo by Mae Sanguer

Minced Pork & Potatoes Saute

This recipe is much love by Filipinos.  It is easy to make and does not require much ingredients that are not already found in a working Filipino kitchen or except from the ground pork, the rest of the ingredients can be easily bought in a good sari-sari store (local corner shop)

Ingredients

1 tablespoon Olive oil or Vegetable oil
4-6 Garlic cloves, chopped finely
1 medium Onion, chopped finely
1 lb ground Pork
4 medium potatoes, peeled and cut into small cubes
3 tomatoes, chopped  (optional)
3 tablespoons soy sauce
½ cup water
Fish sauce or salt
Freshly ground black pepper

Method of Preparation:

Using a wok or a deep pan, heat the oil.

Fry the garlic until golden, not burnt please, then add the onion and then the tomatoes.  Cook until tomatoes are soft and mushy.

Add the minced pork.  Use a wooden ladle to prod and separate the ground pork.

Saute the pork until brown, add the soy sauce and fry for a couple more minutes.

Stir in the potato cubes and cook for 1 minute just allowing them to be covered with the oil from the cooking minced pork.

Pour in the water and leave to simmer.

Adjust the seasoning by adding more salt or fish sauce according to your taste.

Add a little spice by blitzing it with a generous amount of freshly ground black pepper.

Stir until most of the liquid had evaporated.

Serve with freshly boiled rice.

……

PS:  I remember having left overs as fillings to pandesal for a quick sandwich snack.  Used to love it so very much.

Hotdog – Filipino’s Red Sausage

Hotdog, photo by Arnold Gamboa

Hotdog – Filipino’s Red Sausage

One of the things that I missed about the Philippines is the red sausage hotdog.

When I first got to London, I was very happy when we went to our local fish and chips shop and saw a red sausage in their warming food counter.  Peter, the hubby, said that those red rolls were called savaloy.  We bought a couple of the savaloy and really looked forward to eating one.

It was nothing like the hotdog I was used to.  Savaloy tasted rather bland and not meaty at all.

When we went travelling to the US, we saw a welcoming hotdog van in Washington DC selling chilli-dogs.  Though it tasted slightly like the Philippine hotdog, it was not the same.

I almost got into trouble in the US immigration coming back to the UK because I inadvertently packed a couple of cans of Vienna sausages into my hand luggage.  The US inspected anything that had liquid on it.  I had to plead for them to let me keep my sausages!  I said I can’t get the same tasting Vienna sausages in the UK.  Thank goodness the US immigration felt my pain. 🙂 and allowed me to keep the cans to take back home with me.

If you happened to find an authentic Filipino juicy and tender hotdog somewhere near yu, then to best prepare it is to slice it in shallow regular cut along one side, see above photo, and then shallow fry until cooked.

Make a delicious spicy sauce by combining a heaped tablespoon of tomato ketchup with half a tablespoon of vinegar and a chopped bird’s eye chilli.

hmmmm ang sarap (hmmmm so delicious) 😉

Steak & Potato Soup

Sreak Potato Soup, photo by JMorton

Steak & Potato Soup

This soup is a complete meal in itself.  It has got everything going for it.  It is just right for the in between seasons of winter and spring – warming and appetising, perfect meal right after doing some garden works. 🙂

Ingredients

Melt the butter with the oil in a large casserole pan over medium heat.  Gently stir until the butter had liquified completely.

Stir in the steak cubes and onion. Cook for about 10 minutes or until the meat and onions are brown.

Meanwhile, mix together the flour, paprika, salt, and pepper in a bowl. Sprinkle this flour mixture over the browning meat.  

Pour in the beef broth and bring to a boil.

Add the bay leaf and mixed herb.  Stir throughly.

Reduce the heat to low, cover the casserole pan and leave to simmer for 45-50 minutes or until the beef is tender.  Ensure to stir occasionally.

Drop in the potatoes, carrots and celery.  Stir in the tomato paste.

Continue cooking for a further half an hour under low-medium heat.

Check the adjust the seasoning by adding more salt and pepper if necessary.

Fish out the bay leaf and discard.

Serve the soup steaming hot with some crusty bread.

Enjoy!

Egg Rolls Recipe

I have been seeing lots of egg rolls as a side dish in many Korean and Japanese drama.  It looks so good that I thought I should try making some.

It is fairly easy to make and quite quick as well.  Just remember to cook these under very low heat to give you a chance to manoeuvre the egg pancake into a fairly neat roll without burning it.

Egg Rolls Recipe

Ingredients
  • 3 eggs
  • 1 tablespoon milk
  • 1 tablespoon carrot, finely chopped
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon green part of spring onion, finely chopped
  • Salt and freshly ground pepper for seasoning
Instructions
  1. Crack the eggs into a mixing bowl, beat in the milk and season with salt and freshly ground black pepper.  Whisk until combined and no lumps are left, otherwise run into a sieve to remove any remaining lumps.
  2. Add in the carrot, onion and spring onion and stir until combined.
  3. Lightly oil a medium size frying pan or a pancake pan over a low heat.
  4. Pour in half of the egg mixture into the pan, when half-way cooked, slowly and carefully fold the omelette into a roll using a flat spatula and a pair of chopsticks (if available) and push it into the left side of the pan. As a space is created from the omelette roll, pour in half of the remaining egg mixture to it.  When the consistency starts to set, connect it by rolling it to the first batch, thus creating another layer.  Finally pour in the remaining egg mixture; do the same, roll in to make a stack.  Just imagine making a Swiss Roll. 🙂
  5. Transfer to a chopping board and slice into bite size pieces.

Enjoy!

Traditional Welsh Cawl Recipe

The Leek vegetbale an other emblem of Wales

Traditional Welsh Cawl Recipe

Happy St David’s Day!!!

Let us celebrate this day with a traditional Welsh cawl, which is very warming and filling,  appropriate for this still cold and damp weather.

Below is Jamie Oliver’s recipe:

Cheers!

Ingredients:

  • sea salt and freshly ground black pepper
  • 1 onion
  • 1 kg lamb neck fillet , bone in, cut into 5cm chunks (ask your butcher to do this for you)
  • 1 kg swede
  • 2 carrots
  • 2 Maris piper potatoes
  • 2 parsnips
  • 3 large leaks

Method

  1. This traditional Welsh recipe was given to me by the five-time cawl-making world champion, Sue Jones – I can’t argue with that! This one is left to chill overnight before serving, but if you want to let the flavours develop and mature, leave it in the fridge for up to three days. Now, over to Sue…
  2. Place 2 litres of water and 2 teaspoons of salt into a large pan. Place over a high heat and bring to the boil.
  3. Peel and add the whole onion and the lamb. Bring to the boil, then use a spoon to skim away the scum from the surface. Simmer for a further 10 to 15 minutes, or until cooked through. Using a slotted spoon, remove the meat from the pan and leave to cool. Strip the meat from the bone, then return the meat to the pan.
  4. Peel and cut the swede into 1cm chunks. Add to the pan and bring to the boil, then simmer for 15 to 20 minutes, or until the swede is tender.
  5. Peel the carrots and slice at a slight angle into 1cm chunks, then add to the pan. Bring to the boil, then simmer for a further 15 to 20 minutes with the lid on, or until tender. Meanwhile, peel the potatoes and cut into quarters so they’re all roughly the same size. Once the carrot has softened, add the potatoes to the pan and repeat the process until tender.
  6. Peel the parsnips, strip and discard the outer leaves from the leeks, then cut into 1cm slices. Add the parsnips and most of the leeks to the pan. Bring to the boil, then simmer for 10 minutes with the lid on, or until tender. Taste and season, then add the raw leeks. Place the lid on top, then pop in the fridge to chill overnight (or for up to 3 days for even tastier results).
  7. When you’re ready to serve, gently simmer the cawl until warm. Ladle into serving bowls, then serve with lots of black pepper, a wedge of mature Caerphilly cheese and a slice of bread and butter.

Quick Kimchi Rice Recipe

Quick Kimchi Rice, Photo by JMorton

Quick Kimchi Rice Recipe

My quick kimchi rice was really the quickest most basic recipe ever.  It was just kimchi, freshly boiled hot steaming basmati rice, a bit of olive oil and kimchi juice.  I also added the heated marinade from the peri-peri chicken I was cooking at the same time. 🙂  Mix together to make a delicious rice dish to go with meat  (in this case the peri-peri chicken) or vegetable dish.

Below is the more standard Korean recipe. Enjoy!

Ingredients

  • 2-3 cups boiled rice
  • ¾ cup kimchi, chopped
  • ¼ cup kimchi juice (if are not making your own kimchi 🙂 , you can get the juice from packet or a large jar of kimchi available in any Oriental supermarket.)
  • ¼ cup water
  • 2-3 tablespoons gochujang (hot red pepper paste)
  • 1½ tsp sesame oil
  • 1 stalk spring onion, chopped finely
  • 1 sheet of kim, (also known as gim is a Korean’s edible seaweed much like the Japanese’ nori) roasted and shredded
  • 1 tbsp vegetable oil

Directions

  1. Heat up a large frying pan or a wok.
  2. Add the vegetable oil.
  3. Quickly stir-fry the kimchi; for a minute under high heat.
  4. Stir in the rice, kimchi juice, water, and gochujang.
  5. Continue stirring the ingredients together for 5-7 minutes.
  6. Drizzle the sesame oil and remove from the heat.
  7. Finally sprinkle the chopped spring onion and crumbled roasted gim,
  8. Serve hot!