Something Worth A Try

I am afraid  I haven’t been as active posting as much as I like this month. All I have are two blog posts.  And it’s the middle of March.

It’s been a while since I blogged about  our kitchen experiments at home. Lately I found a simple recipe on how to make skinless  longanisa, it’s just sausage to you dear readers. Yesterday was market day so I asked Josef if he could help me make it. I didn’t expect it was so yummy and I would  like to make some more after Holy Week when we are back to the usual fare having meat in our  meals. Next week would be a meatless week for us. Josef did it without my help. Tried it this morning for breakfast.

 

The good thing about it is that there are no artificial preservatives. Here are the simple ingredients culled from Panlasang Pinoy recipes. You would need the following:

1/2 kl. Pork

12 cloves garlic,  minced

2 tablespoons all purpose flour

3 tablespoons brown sugar

4 teaspoons vinegar

2 tablespoons   soy  sauce

1 teaspoon ground pepper

1/2 teaspoon salt

Mix them well, form into  4-inch long sausage. Refrigerate for a while before frying.  Makes 16 pieces longanisa.

The garlicky flavor tastes so good.

 

 

 

 

 

 

 

 

 

 

 

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Special Palabok

Palabok is one of the many different noodles used in Filipino cuisine. Essentially it is also called pancit meaning noodles.  handed down by the Chinese, it was adopted into the Filipino cuisine and is also known as comfort food for many Filipinos.

Tinapa smoked fish which is used for Palabok toppings.

Pechay Baguio is also called Pakchay or Napa cabbage.

Ingredients for Palabok Sauce:

1 head red or white onion diced

2 and 1/2 cups chicken broth
1 cup white flour
1 can 8-ounce cream of Mushroom soup
1/4 cup annatto water for coloring
1/2 cup water
2 tbsps. soy sauce

Direction:

In a saucepan, add 1/4 cup of chicken broth to the flour to make thin paste. Stir in the rest of the broth, place over medium heat and bring to a boil. You may use egg beater to stir the broth especially after adding the cream of mushroom soup. Once it starts to boil, add 1/2 cup water and soy sauce and simmer for 5 minutes. Correct seasoning with salt and pepper. Keep warm over low heat until ready to use. Makes 3-4 cups of sauce.

For the Palabok toppings:

In a skillet over medium heat, saute 3 cloves minced garlic in 2 tbsps oil for a minute or until brown. Remove garlic from oil and set aside for garnishing. Saute 1/2 lbs diced pork (I use pork giniling) in the garlic flavored oil for 10 minutes. Add 1/2 lbs of shrimps then add 1/2 cup of chicken broth, 2tbsps fish sauce or patis, salt and pepper to taste. Strain the mixture, reserving the liquid and set the meat aside.  (Note: Pork giniling is the same as ground pork)

Soak the Palabok noodles in water for an hour. Bring 2 quarts of water to a boil and cook the noodles to a desired softness, al dente.

Pour the previously prepared sauce over the strained noodles, sprinkle the crushed pork rind or chicharon and tinapa flakes over the sauce. Top with fried garlic, pork and shrimps, green onions, pechay Baguio (blanched) and hard boiled eggs. use kalamansi or lemon on the side. You can use additional toppings of seafoods like pusit or mussels(optional)

Above ingredients are good for 1/2 kilo Palabok noodles, the cream of mushroom gives it that extra yummy taste…

Here’s the finished product, a yummy Special Palabok!

 

 

 

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