Egg sarciado (Saucy egg?). Whatever its English name, that’s it. It taste good if paired with prito nga uga (fried dried fish) especially uga nga sapsap or pinakas. Sapsap is a flat roundish fish about 3” diameter, silvery in color, I dunno it’s English name. Pinakas is some kind of tuna fish cut half across from the backbone to its belly. [read more...]
Lapú or Laswa
Lapú (with stress at the last syllable), or linapwahan or laswa is vegetable stew. There are numerous versions of linapwahan, depending on your preference. Here’s the basic recipe:
Hardinera (embutido)
In Quezon Province, they call this hardinera. In the Visayas, it is embutido. I got this recipe when I watched one of the episodes of Kapuso mo, Jessica Sojo, my favorite Saturday night show. I have cooked this recipe and my kids find it appetizing. I think by adding more pineapple chunks and its syrup will make it more flavorful. Just like embutido that is usually served during fiesta, you can prepare several hardineras for give aways. So try this out...
Ingredients
1/2 kilo ground pork
1 cup carrots, cubed
1 cup pickles, cubed
1 cup luncheon meat. cubed
1 cup hotdog, cubed
1 cup pineapple chunks
1/2 cup liver spread
1 cup all purpose cream
1 cup cream of mushroom (powder)
1 tablespoon flour
3 large eggs
1 medium onion
3 cloves garlic
cooking oil for sauteeing
You will also need some llaneras (molders), aluminum foil and steamer
Ingredients
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| from: panlasangpinoy |
1 cup carrots, cubed
1 cup pickles, cubed
1 cup luncheon meat. cubed
1 cup hotdog, cubed
1 cup pineapple chunks
1/2 cup liver spread
1 cup all purpose cream
1 cup cream of mushroom (powder)
1 tablespoon flour
3 large eggs
1 medium onion
3 cloves garlic
cooking oil for sauteeing
You will also need some llaneras (molders), aluminum foil and steamer
- Sautee the ground pork in onion and garlic. Then add the liver spread. Set aside.
- In a mixing bowl, combine carrots, pickles, luncheon meat, hotdog, pineapple, all-purpose cream, cream of mushroom and pork mixture.
- Beat the eggs and add it to the mixture. Then add the flour and mix thoroughly.
- Put the mixture in a llanera, cover with aluminum foil then steam for 2 hours. Serve with hard boiled eggs. (Another variation is place uncooked egg and some pineapple chunks at the bottom of the llanera before putting the pork mixture.)
Bandi (Peanut Brittle, San Joaquin style)
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| yumsugar.com |
Here is the recipe on how to make homemade bandi or Peanut Brittle (San Joaquin style)
San Joaquin is a town south of Iloilo Province. It is known for its bandi that they celebrate annually the Bandi festival to promote their product. Everytime visitors pass by this sleepy town, they would always buy bags and bags of bandi for pasalubong. Just in case you are unable to visit San Joaquin, I am sharing with you this recipe shared to me by Wowa, a bandi maker from this town. Try it out...
Ingredients:
1 cup native peanuts
¼ cup water
1 cup sugar
¼ cup sesame seeds
Materials:
Plastic cover (the one used for wrapping books) or banana layers (saha sang saging)
Frying pan or wok
Direction:
1.Mix 1 cup of peanuts, 1 cup of sugar and water in the frying pan.
2.Heat and stir for about 15 minutes for the sugar to caramelize and for the peanuts to be cooked.
3.While waiting, wipe some oil on a plastic cover.
4.Remove the frying pan from the heat and pour the caramelized peanuts onto the plastic cover. While wet form into flat round shapes.
5.Leave to harden and dry.
It is preferred that you use banana layers or the saha sang saging to serve as tray for the bandi to dry because these contain moisture that makes the bandi dry faster. These days, however, they’ve opted for the plastic wrapper for convenience.
Peanut Brittle (family style)
Mmm.. another peanutty story, I mean recipe. This is a very very simple recipe from my friend. What makes it so delicious is how light, sort of foamy looking and airy it is and not at all yukky sticky. The secret ingredient is by adding the soda after you remove it from heat.
1 cup light corn syrup
1 cup granulated sugar
1 tablespoon butter
1/4 teaspoon salt
raw peanuts (however many you like)
1 heaping teaspoon baking soda
put all the ingredients, except the peanuts and baking soda in a wok. Put on medium heat. stirring constantly until all the sugar dissolves. Then add the peanuts. Stirring constantly. Remove from heat and stir in one heaping teaspoon baking soda (make sure baking soda is freshly opened). Now pour out on a greased cookie sheet. Pour the peanut brittle on the cookie sheet, spread out. it will dry quickly. when dry, break to bite sizes. Ayos!
Happy eating!!
Maja ni Gen
MAJA NI GEN INGREDIENTS: 4 COCONUTS 2 CUPS CORN STARCH (400 G) 1 KILO SUGAR 1 CAN SWEET CORN CREAMSTYLE 2 CANS EVAP BIG 2 TBSP VANILLA STAR MARGARINE 1ST MIXTURE: COOK AT LOW FIRE UNTIL IT BOILS: 4 CUPS GATA 2 CUPS SUGAR 1 CAN EVAP 1 CAN SWEETCORN (CREAMSTYLE) 2ND MIXTURE: ADD TO 1ST MIXTURE AND COOK UNTIL DONE: 2 CUPS CORN STARCH (400 G)  1 CUP EVAP1 CUP GATA TBSP VANILLA TOPPING: ¼ KILO SUGAR 1 COCONUT GRATED MARGARINE COOK AT LOW FIRE UNTIL GOLDEN BROWN MOLD AND COOL IN THE FRIDGE. |
Holiday peanut brittle
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| http://upload.wikimedia.org/wikipedia |
Traditional Peanut Brittle
A traditional holiday classic
2 cups raw peanuts
3 cups sugar
1 cup light corn syrup
1 cup water
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda
Heat and stir sugar, syrup and water in a heavy saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degress). Add peanuts. Cook to hard crack stage, stirring often. Remove from heat.
Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Makes about 1-1/2 pounds of peanut brittle.
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