Tokneneng

Chicken Lollipop

....GOTO kO!!....

This dish can stand on its own – meaning you can just eat plain rice porridge and still feel satisfied, but there are also wide selection of toppings to suit everyone’s tastes. Among those “add-ons” to choose from are: hard-boiled egg, chicken pieces, cow’s eye, chicharon (pork cracklings), pig’s internals such as heart and intestines, and the recipe I am about to share – goto (ox tripe).


Ingredients:
3/4 Kilo Goto (Ox Tripe), cleaned
1 Kilo malagkit rice (glutinous rice), washed once
3 tbsp. fresh garlic, minced
1/4 cup fresh ginger strips
1/4 cup onions, sliced
3 tbsp. patis (fish sauce)
3 tbsp. cooking oil
1 tbsp. kasubha
2 sachets (8 gram pack) MAGGI Magic Sarap
2 tbsp. MAGGI Chiken Stock
Spring onions, chopped
Salt and pepper to taste


Directions:
>>> Clean goto. Boil in water for 15 minutes. Wash again and boil in another batch of water with salt. Add in MAGGI Chicken Stock powder. Liquid to cover all the meat. Cover, lower heat and let to simmer until goto is tender. Slice into thin strips. Set aside broth.

>>> In a cooking pot, sauté garlic until brown. Set aside garlic.

>>> In the same oil, sauté ginger. Add in onion and cook for about two minutes. Stir in rice and season with patis. Cook for 3 minutes, and add the broth (8 – 10 cups, depending on the consistency desired). Cover. Stir once in a while to prevent the rice from sticking

>>> When the rice is cooked, add goto pieces, gently stir for 5 minutes. Add MAGGI Magic Sarap. Season according to taste.

>>> Serve hot topped with fried garlic and chopped spring onions.

sisig my style

Ingredients

* 1.5 lbs pork ears (cleaned and hair removed or so to speak shaved)
* .5 lbs pork liver
* 2 hot chilis (minced)
* 2 Medium Red onions (minced)
* Garlic (crushed, as in super crushed)
* 5 tbsp soy sauce (up to you on how strong the flavor you want it)
* 5 tbsp vinegar (up to you on how strong the flavor you want it)
* Vegetable oil (you can use olive oil if you'd like)
* Sizzling plate (optional)
* Salt and Pepper
* 1 Egg


Directions

1. 1. Rub the pork ear and liver with a pinch of salt and pepper
2. 2. Grill the pork ear and the pork liver (in this case you wanna make sure the liver is reall cooked, but if you want it a little bit raw its up to you)
3. 3. The pork ear should be cooked until crisp but not burnt
4. 4. After cooking, mince everything all up and mix (pork ear and pork liver)
5. 5. In a non stick pan, heat oil and saute garlic until golden brown
6. 6. Add the onions wait for it turn transluscent
7. 7. Add the mixed Pork ear and the Por liver
8. 8. Cook until the meat starts to crisp a bit
9. 9. Add the vinegar and the soy sauce
10. 10. Salt and pepper to taste
11. 11. Remove from heat, add the minced hot chilis if you want it hot.
12. 12. Add the egg after removing it from heat.
13. 13. ENJOY!!! Put it on Taco shells, Nachos or you can even eat it as it is... Oh and by the way... THIS TASTES GOOD IF YOU ADD A SQUEEZE OF LIME before you eat it!!! =)

papaitan alis tama..

Papaitan or pinapaitan, for those who don’t know is a sampalok and bile flavored stew of tripes and innards. It is either an ox or goat. (baka or kambing). This dish is popular with those who love drinking liquor. It is one of the mainstay dish of restaurants along the h-ways if you have ever traveled up north or Ilocos country. I know a lot of people want to know how to cook this dish. Cooking is fairly simple except that it require a lot of time to get the innards to get cook to tender especially the tripes, not unless you want to use the pressure cooker but you won’t get the same tastiness with slow cooking.

When buying just ask the butcher it is for papaitan and most likely he knows what it is, so he will be giving you a set complete with diluted bile. Here in bahrain it is the meat shop way of attracting Filipino customers, by selling meat cuts the way Filipinos want. Here are some tips in cooking papaitan. Wash thoroughly. Parboil the innards with garlic and ginger for 15 minutes, discard water and rinse before slicing. Add bile small amount at a time so with sampalok. Until you get the correct sourness and bitterness.

Here is the recipe.

Ingredients:

1 k. ox tripe/innards
1/2 c. diluted ox bile
1 head whole garlic
1 thumb size ginger, crushed
2 thumb size ginger, cut into strips
1 head garlic, chopped
2 medium size onion, chopped
1 bundle spring onion, chopped
1 small packet, sampalok sinigang mix
2-3 siling labuyo, chopped
1/2 c. patis
salt and pepper

Cooking procedure:

Wash thoroughly ox innards, drain and cut into small slices, set aside liver. In a sauce pan put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Rinse and add fresh water and boil for 1-2 hours or until innards are tender. Remove from pan separate broth and keep aside. In same sauce pan sauté onion, garlic and ginger. Add innards including liver stir for 3-5 minutes, add patis and cook for another 3-5 minutes. Pour in broth and simmer for 10-15 minutes, add siling labuyo, sinigang mix and goat bile (half quantity at time and taste sourness and bitterness add more if required). Simmer for another 3-5 minutes. Season with salt and pepper, garnish with spring onion. Serve hot.

my pad thai

Pad Thai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. In Thailand, it is also served with a piece of banana flower.

Pad Thais have been the best known or shall we say the trademark disk of Thailand. And it is widely appreciated and known all over the world, especially in America and Australlia.
Ingredients:
1 package rice noodles
vegetable oil
1 diced onion
1 minced garlic, 2 beaten eggs
1/2 cup unsalted and chooped dry-roasted peanuts
1/4 cup coarsely chopped cilantro
12 medium and peeled fresh shrimp
ketchup
fish sauce
white sugar
lemon juice
white wine vinegar

Procedure:
1.Treat your noodles first. Soak your noodles in cold water and drain it. Afterwhich, place the noodles in hot water and drain.

2. Prepare your skillet, heat the oil and saute onion and garlic. Try to caramelize the onion first before adding the shrimp. To know if you’re shrimp is already cooked, its color should be changed, specifically turning to pink or orange. Add your ketchup, fish sauce, sugar, lemon juice and vinegar.

3. Last phase is putting the beaten egg. Its best to let the egg cook without even stirring the dish so as to get the desired texture of the dish. Add now the drained rice noodles and the peanuts. Mix the whole dish until the noodles is tender.

Pancit Luglog (Rice and Noodles)

Ingredients:
PORK AND BEAN CURD MIXTURE:
1/2 c. cooking oil
6 cloves of garlic, minced
1 c. cooked pork, diced
2 cakes tokua or bean curd, diced
1/4 c. atsuwete water (2 tbs. anato seeds soaked in 1/4 c. water)
1 c. shrimp juice
1/2 c. kintsay or Chinese celery
salt and pepper to taste
1 tsp. aji-no-moto

PALABOK:
2 c shrimp juice
1/4 c atsuwete water (2 tbs. anato seeds soaked in 1/4 c. water)
6 tbs. flour dissolved in 1/2 c water
1 tsp. Aji-no-moto
salt to taste

PANCIT (NOODLES):
2 qts. water
1/2 kg dried rice noodles (bihon) soaked in water for 10 minutes, then drained
1 c bean sprouts, boiled

GARNISHING:
1/2 c flaked smoked fish (tinapa)
1/2 c crisp pork cracklings (sitsaron), pounded
2 eggs, hard boiled, chopped
1/2 c shrimp, shelled and boiled
1/2 c green onions, finely sliced
6 pcs calamansi or 1 lemon, sliced
fried minced garlic



Instructions:
Brown garlic in hot oil. Set aside for garnishing. Drop pork in cooking oil, fry until slightly brown. Add tokua and fry 1 minute. Add the concentrated atsuwete water. Pour the 1 cup concentrated shrimp juice and bring to a boil. Add the kintsay and season with salt, pepper and Aji-no-moto. Set aside. This is the pork and bean curd mixture.

Prepare palabok sauce: Add atsuwete water to shrimp juice and bring to a boil. Disperse flour and add to mixture, stirring constantly. Season with salt and Aji-no-moto. Set aside.

Measure 2 quarts of water into a deep pot and bring to a boil. Put a handful of bean sprouts into a sifter then add the noodles. Dip sifter into boiling water for 1 minute, then drain well. Continue until all he noodles has been cooked. Pour noodles in a large platter. Cover with palabok sauce. Top with the pork and bean curd mixture. Sprinkle tinapa, sitsaron, chopped eggs, shelled shrimp, green onions, fried garlic, season with salt and pepper, and arrange lemon wedges around platter.