Monday, September 23, 2019

Filipino Callos



Callos is a stew common across Spain, and is considered traditional to Madrid. In Madrid, it is referred to as callos a la madrileña. It contains beef tripe and chickpeas, blood sausage and bell peppers. Chorizo sausage may also be used. Another simple recipe of callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with bell peppers. Many people also add cheese to it to really bring out the flavour. Callos is also popular in the Philippines, being inherited from the Spanish during the World War II. It is often considered to be "poor man's food", because this is very inexpensive, it composed of stomach lining of a cow, boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes. Callos is a Spanish word for tripe, meat of parts of, very tough-to-digest, first or second stomach or other digestive elements of ruminating animals. The dish consists of tripe, boiled until tender and flavored with classic Spanish ingredients like onions, garlic and tomatoes.
This recipe calls to have enough courage before you try it. I escaped from enjoying pig's trotter, pig face, liver, ox tail and other unwanted parts but this time I challenged myself, I cooked using tripe (cow's stomach lining) and pork pata (upper part of pig's foot). We call this recipe, Callos. It is actually a Spanish inspired dish which Filipinos have learned to adapt and enjoy all throughout the years. Callos is a dream recipe for me. I learned and I enjoyed it some years ago when my husband brought me out to dinner at Dad's Restaurant in Alabang somewhere in Manila. The first time I tasted it I really fell in love and I never forgotten the taste. It brought me to research and found the recipe and to my dismay I learned that the recipe calls for beef tripe and calf's foot so I decided to just forget that I enjoyed Callos before. But living in Singapore has allowed me to experience and enjoy food. It brought me to a sense of realization to overcome the fear of unusual. Whenever I will do my groceries, I see these unwanted magical parts of pork and beef, beef lining, liver, ox tail, calf's foot, pig trotter and all. I started with Kare-Kare using pigs trotter and I made it...ahhhh..such a courage. Therefore, let me tell you how I enjoyed my version of Callos Recipe using beef stomach lining and pork pata or pig's trotter( upper part)

Printable Recipe
Ingredients:
1/2 kg beef tripe (cleaned,prepared from the supermarket)
1 kg pork pata or pig trotter
2 tbsp olive oil
2 pcs chorizo,sliced diagonally
2 tbsp olive oil
1 medium onion chopped
2 tsp grated garlic
3 tbsp tomato paste
3/4 cup chopped fresh tomatoes
3/4 cup tomato sauce
1 tsp paprika
1 tsp salt
1 tbsp fish sauce
1 tsp ground pepper
4 to 5 cups of broth
1/4 cup olive oil
1 medium red bell pepper
1/2 cup pitted green olives
1/2 cup chickpeas

Direction:
In saucepan combine beef tripe and pig's trotter, add enough water.
Let it boil for 15 minutes then discard the water.
Again, add enough water to the saucepan with beef tripe and pigs trotter.
Let it boil and simmer for 1 hour and 30 min or until soft and tender.
Note: Pig trotter will be soft first.
Drain the meat and reserve the broth. Proceed to slice the tripe.
Then, go ahead and take off the meat from pork trotter's bones. Discard the bones.
Cut the meat and set aside together with beef tripe.
Heat some oil and fry chorizo slices, set aside.
Using the same sauce pan, add more oil and saute onion and garlic until fragrant.
Add 3 tbsp tomato paste, stir and cook for 3 minutes.
Next add the meat and tripe, cook for about 5 minutes.
Add chorizo, chopped fresh tomato and tomato sauce and the reserved broth, at least 4 cups.
Simmer for about 30 minutes.Then add paprika, salt, pepper and 1/4 cup olive oil.
Simmer again for 5 minutes then add bell pepper, olives and chickpeas, simmer for 10 minutes.
Adjust the taste according to your preference.Serve hot.
You wont know how it taste unless you try it...sometimes you have to face the unusual to enjoy...its a beef lining and its a pork trotter...and I made it..I conquer my indifference and cowardliness, after all it taste good and I felt glad I made it!

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Sunday, September 15, 2019

Filipino Sweet And Sour Pork


So here's the good old Sweet and Sour Pork. Eat while still warm, its crunchy yet sticky. Life, birthdays and friends are somehow spices of our journey towards age and attitude. They are our old treasures, irreplaceable. They make us happy and they makes us human.The sweet and sour of life!

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It has long been popular in North America and Europe, where it is stereo typically considered a component of standard Chinese cuisine. It does in fact originate from China, and is now also used in some American (also American Chinese) and European cuisines.

Chinese Cuisine: Some authors say that the original sweet and sour came from the Chinese province of Hunan, but the sauce in this area is a weak vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than in cooking as is commonly found in westernized Chinese cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or Loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.

Not all dishes are cooked; some, such as "sweet and sour fruit and vegetable" salad from the eastern regions of China, also find their way in Chinese cuisine. This dish combines salad vegetables such as cucumber, tomato, bell pepper, and onion with a mixture of pineapple (or pear), vinegar, and sugar to make a cold served dish. In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce, and spices such as ginger and cloves. Sometimes a paste made from tomatoes is used but this is rare and normally restricted to western cooking.

Cantonese sweet and sour sauce is the direct ancestor of sauce of the same name in the West, and originally developed for sweet and sour pork. The late renowned chef from Hong Kong, Leung King, included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce. Hong Kong's gourmet Willie Mak, himself a long time friend of Leung, suggests contemporary eateries not to resort to cheap bulk manufactured versions of vinegar, ketchup, and Worcestershire sauce, or the sauce will risk being too sharp in taste and breaking the balance of flavours. He suggests the more acidic white rice vinegar could be replaced with apple cider vinegar, and ketchup and Worcestershire sauce should be of renowned gourmet brands.

Western Cuisine: Western cultures use sweet and sour sauce in two different ways. Dishes can either include the sauce as an ingredient in cooking or use the sauce as a pour-over or dipping sauce for the meal. Chinese restaurants in Western countries commonly serve chicken, pork, or shrimp that has been battered and deep-fried, then served with a sweet and sour sauce poured over the meat. It is also common to find the sweet and sour sauce cooked with sliced green peppers, onions and pineapple before it is poured over the meat. Many western dishes involve cooking the meat with a variety of ingredients to make a complete sweet and sour dish in the manner of the Gu lo yuk. The most popular dishes are those of pork and shrimp. In French cuisine, it has been developed contrary to traditional French cooking practices and preparation of sweet and sour sauce (Aigre-douce) often involves immersing the food in a plentiful amount of sauce.


Common in Western sweet and sour sauce is the addition of fruits such as pineapple and vegetables such as sweet pepper and green onions. Traditional rice vinegar is becoming more readily available due to the increase in Asian food stores but a mixture of vinegar and dry sherry is often still used in sweet and sour dishes. Also common is the use of corn starch as thickener for the sauce and tomato ketchup to give a stronger red colour to the dish and to add a Western taste. Most supermarkets across Europe and America carry a range of prepared sweet and sour sauces either for adding to a stir-fry or for use as a dipping sauce.

Filipino Fusion Food: How did Sweet and Sour come to the Philippines? I made readings and research but there was nothing I could find to answer this question. I am actually so curious about it just like Adobo or Caldereta that if we try to dig in deeper, at least we will be able to find something.The earliest memory of Sweet and Sour was when I was a little child. My mother would fry some fish and then later on saute garlic, onion and ginger slices. She will add water, vinegar, sugar, pepper and salt. When the water mixture starts to boil, she will put back the fried fish and then let it simmer and after more minutes, the dish is to be served and I later learned that it was Escabeche, it was sweet, sour, and peppery hot. As I grow older, my palate widens too and I learned another type which is now we call Sweet and Sour. My Sweet and Sour is a product of my exploration. After much readings and try outs, I was able to create my own which is a combination of Chinese Western European Cuisines. I dislike Sweet and Sour at first. It was actually a great courage whenever we eat out and we order Sweet and Sour because I cant find the right balance of sweet and sour. Sometimes the mixture was so sour and you could almost taste the vinegar..other times it was so sweet. I ended up frustrated and upset at the same time.These occasions led me to go on a quest and developed a better sweet and sour sauce..well, at least for me.

Ingredients:
1 kg to 1 1/2 kg of pork lean meat (lomo) and pork belly cut into cubes or strips 
1/3 cup flour dissolve in 
1/3 cup water
2 tbsp soy sauce 
2 tbsp rice wine 
1 1/2 tbsp sesame oil 
4 egg yolk ( keep the egg white for future use )
1 tsp salt
1/2 cup flour
1/2 cup cornstarch

For the sauce:
6 tbsp rice wine 
1 cup beer(carlsberg or heineken)
1 cup juice from pineapple cubes in can that you used
1 cup apple cider vinegar
1 cup brown sugar
2 tsp salt 
12 cloves crushed garlic
1 1/2 tbsp ginger juice
1/2 cup pineapple cubes in can 
1/2 cup carrot, cut the way you like it
1/2 cucumber, cut the way you like it
1/2 cup both red and yellow bell pepper cut the way you like it
3 tbsp cornstarch dissolved in 4 tbsp water

Put the pork slices in a bowl or container for marinating.
In a separate bowl mix the following ingredients: 1/3 cup flour dissolved in 1/3 cup water, soy sauce, rice wine, sesame oil, egg yolks, and salt. Pour the mixture over meat and mix well.
Marinate for 6 hours to overnight. Set aside in the fridge.
Frying time: Add 1/2 cup flour and 1 /2 cup cup corn starch to the pork mixtute. 
Combine them well and add the egg white if the mixture is very sticky or dry.
Make sure the oil is hot, then start frying them by batches. Set aside 
Proceed on making the sauce:
Combine all the ingredients in a saucepan except veggies and 3 tbsp cornstarch dissolve in water.
Cook by simmering for 10 minutes then slowly add the cornstarch water mixture.
Stir the mixture and bring to your desired consistency and turn off the heat.
Combine the meat, veggies and sauce. Enjoy!
Fry them by batches but I know you cant help yourself, you will grab a bite, one or or eight..just go ahead..enjoy! Actually theyre good even at this stage
I say the sauce is magical..it is the sauce, it will bind the ingredients all together. The perfect sauce should be not so sour, not so sweet and not so thick. 
Oh look at that, the combination of veggies in a sweet and sour is heavenly, dont cook..I like it just the way it is..proceed on adding to the pork and sauce.
Oh my Sweet and Sour Sauce...you are the reason for my quest.Now that I made you..I know that you will be forever mine..today and down the memory lane.I hope my children will treasure you just like me, their mom..the sweet and sour of their lives..lol!  

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Monday, September 9, 2019

Light Cream Cheese Streusel Slices


In my workplace before, every now and then there is a book sale and you  can find variety of books both new and re sale. As always I will go to the cooking and baking section. I found this book from Reader's Digest circa long time ago and its all about cookies, bars and squares. I have tried a lot of cookie recipes but I am better with bars and brownies. Here is one of those from bars and brownies. These slices are so heavenly delicious that I was not able to enjoy. My son is a monster..dont you dare bake something good, something sweet, something different.. LOL!
Ingredients:
1 1/4 cup icing sugar
1 cup plain flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup cold butter
250 grams bar low fat cream cheese
1 can about 1 1/4 cup of low fat condensed milk
1 egg lightly beaten
2 tsp vanilla extract

Direction:
In a large bowl combine icing sugar, flour, cocoa and salt.
Cut in butter and mix until crumbly.
Set aside 1/2 cup for topping and press remaining mixture into a greased 30 cm x 20 cm baking tin.
Bake at 160 for 8 to 12 minutes or until set.
In a small bowl, beat cream cheese, condensed milk, egg and vanilla until blended.
Pour over baked crust. Bake for 15 minutes. Top with the remaining crumb mixture.
Bake again for for 5 to 10 minutes or until filling is set. Let it cool. Cut into bars.
Oh my day is sweet.. a combo of light cream cheese, low fat milk maid and streusel crumbs as base and garnish on top! Bake it.. bake it.. and yes.. I have Light Cream Cheese Streusel Slices for breaky with a cup of coffee of course.

Where's the party?





9 comments :
Monday, September 2, 2019

Baked Tuna Mushroom Macaroni



This is one perfect dish that I always love to make. Whenever I ran out of idea, this serves as a saviour and it comes out a winner all the time. Since I am working  I needed to make meals that are easy to make and likewise healthy. I love that its creamy yet its light and easy to digest. I remember I started to make this on the first year of our life here in Singapore. It also marked the learning process that I will soon discover and from then on I never stopped. I have great passion on discovering what will be my family's greatest favorite ever..dishes that they will never forget and remind them of our family. Anyway I remember these things while on journey and still I am in my greatest journey ever..the journey of baking, cooking and writing... Sometimes, in the middle of the night I can't get to sleep so my therapy is my kitchen..do something which is worth of my sleep. For this recipe I learned that: a cup of sour cream could also be a 3/4 cup of fresh milk with a tbsp of vinegar.

Do not put oil when you boil water for pasta..just add salt. Do not rinse pasta, just drain the water used for boiling or cooking the pasta.The tendency when you rinse with water,you lost the flour content which makes pasta thick and yummy.Do not put oil cause when you put the sauce,it will not absorb the sauce.pasta will be slippery and will not absorb the creamy taste of your sauce.
Ingredients:
3 cans tuna flakes in water, drained
1 pack 500 grams macaroni
1 medium onion chopped
1 can whole mushroom, sliced
1 can (10 ounce) cream of mushroom soup
2 cans fresh milk ( mushroom can as measuring cup )
1/4 cup flour
1 cup sour cream
1/2 cup butter, melted, divided
1/4 cup bread crumbs
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp sugar
2 cups mornay sauce to put on top

 Mornay Sauce: 
3 tbsp butter
3 tbsp all purpose flour
2 cups fresh milk 
1/4 tsp salt 
1/2 cup parmesan
1/2 cup cheddar cheese
In a pan, melt butter over medium heat;
Add the flour and stir consistently for about a minute.
Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.
Add salt and pepper and simmer for 2 to 3 minutes. Stir in all the cheese. Set aside.

 Directions:
Boil macaroni until just cooked, do not overcook because it will be baked.
Now in a bowl, put the cream of mushroom and milk together.
Whisk well until fully combined and no lumps
Divide butter into two, take the first half
Heat a pan, put a little oil and butter, sauté onion until translucent
Add sliced mushrooms and sauté for about 2 minutes. Heat off. Set aside.
Using the same saucepan, put a little oil and put the 2nd half of butter
While the butter is melting, put the flour, whisk or stir well until it seems paste like
Slowly put the creamy mushroom milk mixture. 
Keep on stirring while cooking on low fire. 
Note: mixture should be thick but not so thick and not so thin
Put salt, pepper and sugar. Heat off.
Next, in a big bowl or saucepan, combine cooked macaroni, onion and mushroom mixture, tuna, mushroom soup milk mixture and sour cream.
Stir well until combined and transfer to a baking dish.
Pour the mornay sauce on top, cover loosely with aluminum foil
Bake for 30 minutes at 350 or 180. Remove aluminum foil and sprinkle cheese on top.
Bake for another 10 to 15 minutes or until cheese melted.

As you can see, its thick and creamy and I know you wont turn your back.. it's a great temptation and its fine..you can indulge and enjoy. I made 2 cups of Mornay sauce and pour all of it on top..I cant describe the thrill..of eating...oh my.. Oh this chunk of goodness might be a mistake cause I'm trying to stay away from dairy but tonight I will give in to the pleasure..yummy creamy cheesy milky with tuna, mushroom and macaroni..its now or never..

How can I ever get this out of my mind.. the recipe that made me famous to my children. ..lol! It's just a chunk of memory and I know it will go a long long way. Lets eat, lets giggle and let's be merry! Have a great week to all.

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