Text 10645, 84 rader
Skriven 2007-01-17 08:18:08 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FILIPINO RECIPES  70117
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> A favourite snack food for Jim to try in his Filipino challenge:
 GJ> Title: Puto (Rice Muffins)

 JW> Thanks to you, I shall be well armed in my battle of the kitchens with
 JW> Ms. Carlos.

Glad to be of assistance.  I will continue to send Filipino recipes,
most of which came from books or this Echo, but some from personal
observation.

 JW> I have despaired of ever getting good info on that mail list. They are
 JW> all as vague as she is (Q: "Do I fry the dry noodles or soak them or
 JW> boil them first?" A: "Yes.") and are continually omitting key
 JW> ingredients. Then a week later they post, "P.S. Add garlic too."
 JW> Arrgh! 

Very helpful, I'm sure!

 JW> Title: Nancy's Oxtail Soup

 JW> oxtail
 JW> corn
 JW> leeks
 JW> onions
 JW> salt
 JW> white pepper
 JW> ginger
 JW> water
 JW> bagoong
 JW> rice

 JW> The best way to do Oxtail is to boil it ever so slowly with: freshly
 JW> harvested corn (including the hairs for kidney problems), leeks, some
 JW> onions and just a wee bit salt or none at all. No pepper unless you
 JW> use white pepper. Cover with lotsa water to make into the stickiest,
 JW> tastiest, meatiest soup. How to eat ? But a ton of bagoong. Eat 2
 JW> tablespoons rice, 1 T bagoong for every bite.

Some of these Filipinas do have a tendency to exaggerate.  You do need
a ton of bagoong with oxtail or kari-kari, but not 1 T per bite - just
enough so that it seems like that much!  Is that clear?  :)

 JW> PS: I for got the most important: lotsa ginger. Nancy

Maybe.

BTW, do you have my lists of Filipino ingredients - names and
equivalents?  I sent them out a year or two ago.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Imang Doring's Sisig (Contributed By Therese Cruz)
 Categories: Filipino
      Yield: 4 servings
 
      1 kg Pork cheek
      2 c  Water
      1 c  Pineapple juice
      1 ts Whole black pepper
      6    Pieces chicken liver
      1 c  Chopped onions
    1/2 c  Vinegar (Paombong)
    1/4 c  Calamansi juice
    1/4 c  Pineapple juice
      3    Siling labuyo (seeded and
           Chopped)
           Salt and pepper to taste
 
  Boil pork cheek in pineapple juice, water and whole black pepper. When
  tender, cool to room temperature. Debone pork cheek and put in bamboo
  skewers together with chicken liver. Grill over charcoal until skin
  part of pork is brown and crisp. Chop the pork and chicken liver into
  small cubes, mixing in the onions, vinegar, calamansi, siling labuyo,
  salt and pepper.
 
MMMMM
 

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