Thursday, July 24, 2014

RECIPE | Pork Sinigang in Littuko ( Rattan Fruit )



Its Sinigang kind of day and with this kind of dish for lunch, I definitely don't want the rain to go away... just for today.

What kind of Sinigang are you planning to make for your love ones later? Sinigang sa Miso, Sinigang sa Sampalok (Tamarind), Sinigang sa Kamias or Bilimbi, Sinigang sa Bayabas (Guava), Sinigang sa Kalamansi (Calamondin), Sinigang sa Balimbing (Carambola or Starfruit), Sinigang sa Mangga (Mango), Sinigang sa Kandis ( Garcinia or Yellow Mangosteen), or Sinigang sa Santol (Wild Mangoosteen)?

Whew! there's a lot of Sinigang versions we have here. Every sour tropical fruit can be used to sour up our favorite Filipino soup. The recent concoction I knew were Sinigang na Lechon, Sinigang with Strawberry, Sinigang with Grape leaves and Sinigang with Watermelon. Of course, the most famous and the easiest to make is the Sinigang in Knorr or Sinigang in ready made seasoning mix, lol!




Here's the latest version of Sinigang I've encountered: Sinigang in Littuko ( Rattan Fruit ).  The rattan fruit came all the way from the province of Nueva Ejica courtesy of my colleague, Nova, who introduced me to the small round, brown, snakeskin fruit. At first, I thought it's sweet but when I tried to taste it, geez! it was shockingly sour!

She told me that they use it to sour-up their Sinigang in the countryside. So, I used this to make my Sinigang, same cooking technique of Sinigang made in Tamarind. 

The queen of all Sinigang is not always right. Using tropical fresh fruits would require more work, but it’s definitely worth the effort as it give a deep and REAL fruity sourness to this dish that instant Sinigang seasonings and mixes cannot give.




Ingredients

10 to 12 cups water
1 large red onion, quartered
4 medium tomatoes, halved
2 tablespoons fish sauce (patis)
1 kilo pork belly, sliced
handful of fresh unripe Littuka (Rattan Fruit), peeled
1 piece peeled and sliced long radish (labanos)
6 to 8 pieces small okra, headed, tailed and sliced
1 bunch water spinach or kangkong leaves, tender stems pinched off
2 to 3 slices green chili (siling pangsigang)

Procedure

1) In a large pot, pour water. Add red onion, fish sauce and pork. Before it reaches boiling point, spoon out impurities and dark brown foam and discard. Boil pork for 30 minutes. Lower heat and simmer for another 30 minutes or until meat is tender and fat is soft like jelly.

2) Add Littuko and cook for about 5 minutes. Scoop out, transfer to a bowl and mash. Strain juice and pulp through a stainless steel strainer and add to the broth. Adjust the sourness according to your liking.

3) Add the vegetables: Put radish and tomatoes and cook for a few minutes. Then add okra, water spinach, and green chili. Simmer for 5 minutes more.

Serve with steamed rice and fish sauce. Enjoy!







Tuesday, July 15, 2014

Pinoy Power Breakfast | Longganisang Lucban



Hooray, its Tuesday!

And if your day seems gloomy, sad, or slow...

Take it from me, the best way to start any day is a full Filipino breakfast :-) 

Grease up and pump up the most important meal of the day with the garlic-y Pinoy favorite - Longganisang Lucban from Quezon Province partnered with aromatic espresso from Papua New Guinea. 

Oh yeah, these will surely pave all your worries away.




Do you know the best condiment to dip this fry-up Longganisang Lucban into? 

Datu Puti Sukang Sinamak! 

Sourness at its best - Sukang Sinamak , a spiced cane vinegar, is a Pinoy original. 

Taste mouthwatering indulgence with this Ilongo-inspired  vinegar and its exotic blend of spicies of whole chilies, onion, garlic cloves, ginger knobs and peppercorns best pair with grilled and fried dishes.





Although the price is kinda high from the conventional one, I never regret giving-in to the sourness and deliciousness of this vinegar, this  vinegar has 4.5% natural acidity and very tasty, just perfect for every Lonsilog bite! Ahhh, it is LOVE...

So,

you gotta get up and make your own breakfast coz that breakfast is mine... all mine!






Friday, July 11, 2014

Foodiscovery | DATU PUTI Sukang Sinamak ( Spiced Vinegar )



I have Longganisang Lucban at home and looking for the best Suka (vinegar) to dip it in yesterday at my favorite Robinsons grocery and I chose this Sukang Sinamak, a spiced vinegar manufactured by Datu Puti. I been seeing different kind of vinegar in the grocery every time but I normally pick the conventional "suka" not just because I'm traditional kind of person but it’s the most affordable one.

I've been ignoring this Sukang Sinamak for the longest time. Why? At around Php 50.00 its kinda expensive for me. But I LOVE suka! So this time, I finally give in.

Limme taste this Pinoy original condiment with my favorite breakfast Pinoy sausage from the north Longganisang Lucban. My verdict on the next post!






Wednesday, July 9, 2014

Lunch at Simizu Island, El Nido, Palawan



A bountiful lunch was included in our whole day island hopping tour when Trixie and I were in El Nido sometime in February this year. Click here to see what we did there.

Our happy lunch includes: Pork and fish, grilled perfectly by our boat crew and tour guide, shrimp and crab boiled in a little amount of water, steamed white rice, chilled tomatoes and cucumber, fruits of the tropics such as banana and watermelon, and a can of coke each to wash the the food down.

Yummy! 




Thursday, July 3, 2014

Enjoy Steamed Vegetables with Clara Ole's Béchamel Sauce Topping




I've enjoyed my creamy and nutty Pistachio-Crusted Baked Bangus with Clara Olé Béchamel Sauce very much. It was such a "dreamy" dish and will crave for it in no time.

But I have to admit, the big pile of plain side dishes of steamed Broccoli, carrots and fried Potatoes were bland and boring.

There are many ways to perk your steamed, roasted, or fried veggies up according to my friend, Google. Just add some few goodies such as fresh herbs, crunchy garlic, lemon juice, roasted nuts, olive and sesame oil, soy sauce or vinegar, it will make the lonely vegetables more appetising.

Pouring leftover Clara Ole's Béchamel Sauce on it is another way to enjoy steamed and boring veggies. This sauce is L-O-V-E, you can top it on your baked lasagna or baked macaroni and can serve as filling for rolled chicken meat dishes like cordon bleu, chicken a la kiev, meat pies, and even sandwiches. Plus, you can use it as sauce for fried breaded meat and grilled seafood, spread for canapés, and as dip for salted chips. It can transform ordinary dishes to spectacular one and definitely add some oomph to your steamed veggies. 

Enjoy!





Tuesday, July 1, 2014

RECIPE | Pistachio-Crusted Baked Bangus (Milkfish) with Clara Olé Béchamel Sauce



I cook Bangus all the time. Yes, it is my favorite fish. 

This time, I'll try to make it easy to prepare yet delightfully elegant and irresistibly yummy.

This recipe is economical because I used Milkfish as a substitute to Salmon while the Béchamel sauce was from Clara Olé's newest line of quality cream-based sauces. A ready-made, cream-based white sauce with masterful blend of butter, cream and cheese. Touted as one of the “Mother Sauces” of French cuisine, it is primarily used as topping on baked pasta variants and extend its use as sauce for fried breaded meat and grilled seafood, spread for canapés, and as dip for salted chips.

Hot or cold, Pistachio-Crusted baked Bangus whip up with Clara Olé Béchamel Sauce is a nutty and creamy dinner alternative...

Ikr, our heart’s desire!

It turned out excellent when baked just right, Milkfish has a simple, understated elegance. It was moist, creamy and also had my favorite nut on there...

Very nutty pistachios add color and crunchy texture when sprinkled on Milkfish while Clara Olé's Béchamel Sauce gives the dish a creamy and smooth finish. 

Look!




Ingredients:

4   deboned Bangus (Milkfish) fillets
1   teaspoon salt
1/2 teaspoon ground pepper
1/2 cup salted dry roasted pistachio nuts, chopped
2   teaspoon olive oil

Sauce: Clara Ole Béchamel Sauce
Side Dish: Steamed Broccoli, Carrots and Fried Potatoes.




Directions

Place fillets on a greased baking sheet; sprinkle with salt, pepper, and pistachios. Drizzle with olive oil and bake at 250° for 20 minutes or until fish flakes easily with fork.

Meanwhile, in a small saucepan, cook and stir Clara Ole Béchamel Sauce over medium-high heat. Bring to a boil, add small amount of water until thickened to desired consistency. Spread on top of Bangus and sprinkle more pistachios.

Serve with steamed or roasted veggies on the side and enjoy this recipe with a full-bodied white wine.






Preview | Clara Ole Béchamel Sauce




Lazy days are over.

Its time to whip up your dinner with flavorful creaminess.  Watch out for tomorrow's recipe -  Pistachio-Crusted Baked Bangus with Clara Ole Béchamel Sauce.


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