Monday, August 26, 2019

Pork Braised In Tamarind Sauce ( Babi Assam )


Thank you Roseann of  Create Make Bake for the feature of my Filipino Mamon Tostado
I think I have told you about the book titled The Best of Singapore Cooking before. We were in a popular book store here and I spotted it. I knew I needed to buy this book. When I cant think of anything to cook or I wanted to try a local dish, I would go to this book and decide which is the simplest or how far can I go. This recipe caught my attention, initially I plan to use whole chicken but in the end I stick to the recipe using pork.

Babi assam, is a pork stew cooked with tamarind juice. It is classified as one Peranakan cuisine. Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya (also spelled nyonya), and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay and other influences.

Ingredients:
Combine the following in a food proceessor/blender or if you have the strength pound using your mortal and pestle.. not me oh boy! my old blender suits fine.
8 pcs candle nuts 
8 pcs shallots or sibuyas tagalog
2 tbsp shrimp paste

Next:
1 tsp salt ( optional )
1 chicken cube
4 tbsp brown sugar
6 tbsp peanut oil
4 tbsp preserved salted soya bean paste
1 1/2 kg pork belly cut in thick slices
1/2 cup tamarind sauce diluted in 2 cups water
16 pcs green finger chili, seeds removed then cut into rings
12 pcs red finger chili, seeds removed then cut into rings
Note: Remember to take out the seeds from the chili, slice diagonally then scrape the seeds using a spoon or teaspoon. Please wear your gloves too..
Direction:
In a saucepan, heat 3 tbsp oil and fry the mixture of candlenuts, shallots and shrimp paste until fragrant and light brown.
Add salted preserved soya bean paste, chicken cube and sugar. Stir over low heat for a while.
Add the pork slices and 1/3 cup of tamarind juice. Cook until the raw look of pork is gone.
Now add the chili, both red and green and the remaining tamarind juice.
Bring to a boil, reduce heat to simmering mode until pork is very tender ( about 1 hour )
Serve and enjoy.
The tamarind sauce makes this dish wonderfully tasty. I never realize the power of tamarind in dishes. I plan to cook more from this book and you know me, I create and I change and I adapt according to my taste. 
I thought of sharing you what the ingredients look like. Actually you can find them in your nearest Asian store. Nowadays, theres a lot of Asian store popping out in every corner.
Here comes the red finger chili

The green finger chili

Shallots or sibuyas tagalog
Candle Nut. The nut is often used cooked in Indonesian and Malaysian cuisine, where it is called kemiri in Indonesian or buah keras in Malay. On the island of Java in Indonesia, it is used to make a thick sauce that is eaten with vegetables and rice.

Where's the party?
Saturday Sparks  Best Of The Weekend  Scraptastic Saturday   Saturday Shuffle  Dare To Share  Saturday Mini Party  Happiness is Homemade   Create Make Bake    Whats For Dinner Sunday

Inspire Me Monday  Busy Monday   Mix It Up Monday  Merry Monday  Over The Moon   Youre The Star  Menu Plan Monday Melt In Your Mouth  Craftastic  Monday  Creative Monday    The Hearth And Soul

Yesterday On Tuesday  Fabulous Party  Celebrate Your Story   Inspire Me Tuesday  Recipe DIY Linky  Happy Now   Making A Home  Tasty Tuesday   Sew It Cook Craft It   Reader Tip Tuesday  Farm Fresh Tuesday  Tuesdays At Our Home

Wined Down Wednesday   Wonderful Wednesday   To Grandmas House   Your Whims Wednesday  Party In Your Pj   Talk Of The town   Creative Muster   Waste Not Wednesday Homemaking Link Up  A Little bit Of Everything  Wow Me Wednesday  Penny Pinching Wednesday

Artsy Fartsy   Full Plate Thursday   Thursday Favorite Things   Encouraging Hearts   Creatively Crafty    Friendship Friday   Friday@Fire Station   Create Bake Grow and Gather  Weekend Potluck  Fiesta Friday  Friday Feature A Morning Cup of Joe
10 comments :
Tuesday, August 20, 2019

Filipino Mamon Tostado (Toasted Yellow Sponge Cake)


Some weeks ago I posted Filipino Mamon which is a kind of a muffin back home.You dont use muffin liner by the way..Mamon is baked and eaten just like that without frost or anything on top.The exciting part, it can actually turned into a toasted cookie.Well, I consider this as our version of cookie. I grew up eating Mamon Tostado as my merienda. It comes in two shapes, the usual round one and the mini fat sticks.The process of making is basically the same,using the same procedure when making Filipino Mamon, only this time after baking, you have to heat them again to make it dry and crunchy.For extra reading and history you can check my Filipino Mamon(Yellow Sponge Cake).

Printable Recipe
Ingredients:
8 egg yolks
3/4 cup sugar
1/2 cup butter softened
1/3 cup +2 tbsp milk
2 cups cake flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 tsp orange extract
1/4 tsp lemon extract
1 tsp lemon zest
1 tsp vanilla
8 egg whites
1 tsp cream of tartar
3/4 cup white sugar

Direction:
Combine and sift cake flour,baking powder,baking soda and salt.Set aside.
In a mixer bowl,put the egg yolks,sugar,butter and milk
Beat in a high speed until fine and smooth
Then add the flour mixture,orange extract,lemon extract,lemon zest and vanilla.
Use the paddle this time and mix in high speed until well combined.Set aside.
This time beat egg whites and cream of tartar together in high speed.
Once the peak starts to form,add the sugar gradually
Beat until high and stiff.
Combine the mixtures by adding the egg white mixture over the egg yolk flour mixture.
Gently fold them together by using wooden spatula.
Once the mixture is combined,make your own mamon using your moulds of preference.
Bake at 350 or 180 for 15 minutes.

How to make Mamon Tostado:
Once the Mamon is done baking,let them cool first.
Then line them in a baking pan and bake again at 350 or 180 for 30 minutes.
Turn the cookie after 15 minutes.
You can store them in a tightly sealed container.
Note: if you want some medium sticks, just use a normal baking pan,like 8X8 square pan,bake at 350 or 180 for 30 minutes,cool then slice, the size is about 2 inch (long )X 1 inch(wide)..another way is..Bake mamon in parchment paper lined loaf pans for 30 - 40 minutes. Cool completely, slice into 3 x 1½ x 1-inch pieces and bake in a 250°F oven for 20 - 25 minutes, turning the cookies after 12 minutes. Cool on a wire rack and store in an airtight container.

Here,they are..the usual fluffy,moist and soft Mamon,now turned into a brown,creamy toasted cookie in two different shapes. My yellow sponge princess has now become a tough cookie.I love it..
Come on here..all you Tough Cookie, its time to celebrate..lets eat,lets giggle and lets be merry !






10 comments :
Tuesday, August 13, 2019

Filipino Caldereta (Meat Stew)



Kaldereta is a popular dish in the Philippines,especially in Luzon island.The common ingredients is goat shoulders with tomato paste and liver spread. Kaldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines. Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines. It is a Spanish-influenced dish that became to be Filipinos' favorite and made their own versions. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese.Variations of this dish is with beef, chicken and or pork. Beef Kaldereta is a common dish in the Philippines made with stewing cuts of beef simmered until tender. Another is with chicken or pork because of the price and availability. I grew up witnessing some of my old Uncles who were not professional cooks but they really cook good.

During my experiment days of cooking Kaldereta, I really got amazed because it calls for a lot of ingredients. I remember my Uncle's Kaldereta without carrots, potatoes and olives and yet it really taste so good. Oh my..I miss the good old days .All my Old Uncles have died, the great cooks have gone to their resting place but the memories of good food, laughter and family ties will never be forgotten.We are the younger generations (I thought so)..lately I heard from my sister that two of my nephews have gotten married and now I have two grandchildren.  

Here is my Caldereta Recipe, I remember my trainor chef during culinary training, he told me that Filipino Caldereta is similar to Hungarian Goulash.We cooked Pork Goulash during the training, yes it was good too but the essence of our good old Caldereta comes with the use of Liver Spread as a special ingredient. Filipino Caldereta is a stew with liver pate...yes, liver! but in our country we use Liver's Spread in can. It is popular in the Philippines and widely used as ingredients in meat dishes. My own recipe has chicken liver which I boiled and then pureed using our blender. In case,youre not a liver fan,then you can use Potted Meat in can or Chicken Liver Pate in can. 
Ingredients: 
1 kg beef cubes (or pork with bones)
4 tbsp light soy sauce 
2 tbsp rice wine 
2 tbsp corn flour 
2 tbsp olive oil(for frying potato) 
4 small potatoes sliced 
1/4 cup olive oil(for frying meat) 
2 tbsp olive oil(for onion and garlic saute) 
1 large onion chopped 
6 cloves garlic grated 
3 tbsp tomato paste 
1 can whole tomatoes chopped 
1 small can of beer 
1/4 cup olive oil (for stew) 
1 tsp paprika 
1 tsp ground pepper 
2 pcs bay leaf 
1/4 tsp oregano 
1/2 tsp cinnamon 
4 pcs baby carrots sliced 
1/2 cup olives ( optional) 
350 grams pureed chicken liver (optional)
1 1/2 salt 
1 tsp sugar 
2 tsp chili flakes 
1/2 cup chickpeas 
1/2 cup cubed red bell pepper 
1/3 cup grated parmesan cheese 
1/2 cup water optional 

Begin by putting the meat in a bowl 
Add light soy sauce,rice wine and corn flour. 
Mix properly and marinate for 3 hours.Set aside in the fridge. 
Heat a sauce pan,add 2 tbsp olive oil and fry the sliced potatoes for 30 seconds.Set aside. 
Using the same sauce pan,add 1/4 cup olive oil and fry the meat by batches slightly brown.Set aside. Using the same sauce pan,add 2 tbsp olive oil and saute onion,garlic 
Wait till the aroma comes out and add tomato paste. 
Stir until well blended for about 2 minutes. 
Now add the browned meat, chopped tomatoes in can with juice, 1 can of beer and
the ff spices: paprika, ground pepper, bay leaf, cinnamon, oregano. 
Cover and cook by simmering for 1 1/2 hour or until tender
Then, add carrots, pureed chicken liver, green olives, potatoes, sugar, salt, chili flakes.
Cover and simmer for 10 minutes. 
Lastly, add chickpeas, cubed red bell pepper and grated cheese. 
Cover and simmer for another 10 minutes or until the desired consistency.


Hmmm...look at that..the smell is really captivating. The taste as usual is chaos between all the ingredients. Its thick sauce with the flavor of spices, tomatoes and veggies are all combined into one. The result is hot but not spicy and well balanced in everything...but chaos ..really and thats Caldereta's magic.
We have different ways of enjoying it..weird and funny combinations. Would you love to have it with toast?
Or the old time favorite,with mountain of rice? Seriously,I enjoy these two .My Uncles,they enjoy it with beer, gin or whisky. Keep some and it will last for several days. The longer it last,the flavor becomes intense and wonderful...with you know what..RICE!
The good old Kaldereta, dont worry about the chicken liver. You wont know its there but instead a new taste is developed. The liver contributes a lot with the consistency of the sauce and richness of the flavor. You can omit it or you can be bold and daring... go ahead,try it and enjoy the chaos in your palate.Have a great week to all! Lets eat,lets giggle and lets be merry!
This is the popular brand of liver spread back home but I dont use it instead I make my own pureed chicken liver which is better because the result has authentic taste. Some even put peanut butter which is also good. I know that many will get scared with this recipe because of liver...aggghhh..but you can always substitute it with potted meat
This is the popular brand of potted meat in can back home,in case youre not a liver fan then try potted meat,it is also good.Cooking Caldereta without chicken liver or potted meat would be like a Goulash Dish which is delicious too.

Where's the party?




12 comments :
Monday, August 5, 2019

Filipino Estofado


I never know Estofado before until my esposo's aunt came to visit us several years ago. She cooked the dish at home and she gladly offered it us. It was such an interesting dish cooked with pineapple juice. It makes me crave so much every time I remember it. I tried it several times until I made my own version. Mine also has not only pineapple juice but I added pineapple rings, raisins and bell pepper. I am proud of the heavenly result as always, lol!

I made my research too about its history and how it came to the Philippines but I can not give you anything substantial to feed ones curiosity. All I encountered was description and personal stories made by some very good Filipino bloggers. I guess they all considered it as one great Filipino dish similar to Adobo and Humba. My version has no carrots, peas or plantain banana. I would love plantain banana in my Humba and seriously carrots and peas belongs to Caldereta.

Printable Recipe
Ingredients:
1 kg  pork but shoulder slices
1 tbsp calamansi juice or lemon juice
2 tbsp soy sauce
2 tbsp corn starch
1 tbsp rice wine
1 tsp ground black pepper
1/2 cup plus 1/4 cup olive oil
1 1/4 cup pineapple juice
1 bay leaf
1 tsp paprika
1/4 tsp oregano 8 pcs pineapple slices
1 medium red bell pepper slice the way you want it
1/2 to 1 tsp salt
1/2 cup raisins

Directions:
In a bowl,combine and mix all the ingredients for marinate.
Add the  pork cubes.Mix well to coat the meat.
Set aside in the fridge for about 3 hours or better if overnight.
In a sauce pan,heat 1/4 cup oil,fry and brown the meat by batches.
Then put back the  pork into the sauce pan.
Add also the marinate left in the bowl.
Add 1 1/4 cup pineapple juice,1/2 cup olive oil, bay leaf,oregano and paprika
Cover and simmer for 45 minutes.
After 45 minutes,add pineapple slices and simmer for 10 minutes
Then add raisin and sliced red bell pepper,season to taste(salt and pepper)
Simmer for 5 minutes more.Turn off the heat.Ready to serve.
Here's another chaos of taste,but have fun anyway...prepare to eat more rice or dinner rolls if you like. Remember,a recipe like this will last for about a week or more. Just put in a glass jar or container,cover tightly and you wont go wrong. I love the chaos between pineapple juice and olive oil, I think these two has the most important fusion effect in this recipe. 

Where's the party?
Saturday Sparks  Best Of The Weekend  Scraptastic Saturday   Saturday Shuffle  Dare To Share  Saturday Mini Party  Happiness is Homemade   Create Make Bake    Whats For Dinner Sunday

 Inspire Me Monday  Busy Monday   Mix It Up Monday  Merry Monday  Over The Moon   Youre The Star  Menu Plan Monday Melt In Your Mouth  Craftastic  Monday  Creative Monday    The Hearth And Soul

Yesterday On Tuesday  Fabulous Party  Celebrate Your Story   Inspire Me Tuesday  Recipe DIY Linky  Happy Now   Making A Home  Tasty Tuesday   Sew It Cook Craft It   Reader Tip Tuesday   Farm Fresh Tuesday  Tuesdays At Our Home  

Wined Down Wednesday   Wonderful Wednesday   To Grandmas House   Your Whims Wednesday  Party In Your Pj   Talk Of The town   Creative Muster   Waste Not Wednesday Homemaking Link Up  A Little bit Of Everything  Wow Me Wednesday  Penny Pinching Wednesday

Artsy Fartsy   Full Plate Thursday   Thursday Favorite Things   Encouraging Hearts   Creatively Crafty    Friendship Friday   Friday@Fire Station   Create Bake Grow and Gather  Weekend Potluck   Fiesta Friday  Friday Feature A Morning Cup of Joe
    
9 comments :

Whatsapp Button works on Mobile Device only

Start typing and press Enter to search