KAMOTE QUE Kumara in
Caramelized Sugar | INGREDIENTS
· 3
large sized kumara (about 750 g) peeled
and sliced circular · 500
ml oil · 2
cups brown sugar
Serves 9
persons | DIRECTIONS Pour the
cooking oil into a deep frying pan; heat till very, very hot
Put your
brown sugar and start making a caramel
When the
sugar has all melted add your sliced kumara
Cook for
about five to ten minutes depending on the thickness of your kumara
Best
served with a skewer
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KARE KARE
Kare Kare is a traditional Filipino stew complimented with a
thick savoury peanut. The annatto seeds
add colour to the dish but if you need to substitute try a pinch of paprika or
saffron or equal parts turmeric and paprika | INGREDIENTS
· 250 g of chillies (green and of medium hotness) · 1 onion chopped longitudinally · 2 tomatoes · 250 g Paneer cheese · 5 cloves of garlic, finely crushed · 3 leaves of coriander · 2 Tsp vegetable oil Serves 3 - 4 | DIRECTIONS
In a large pot,
bring water to the boil
Put in the oxtail
followed by the onions and simmer for 2.5 to 3 hours or until tender (35
minutes for a pressure cooker)
Once the meat is
tender, add the ground peanuts, peanut butter and colouring (water from the
annatto seed mixture) and simmer for 5 - 7 minutes
Add the toasted
ground rice and simmer for 5 minutes
In a separate pan
saute the garlic, then add the banana flower, eggplant and string beans and
cook for 5 minutes
Transfer the
cooked vegetables to the large pot (where the rest of the ingredients are)
Add salt and
pepper to taste
Serve hot with
shrimp paste. Enjoy! |
PORK ADOBO
When the Spanish conquered the Philippines in the late
16th century and early 17th century, they encountered an indigenous cooking
process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or
marinade.
Adobo has been
called the quintessential Philippine stew, served with rice both at daily meals
and at feasts. It is commonly packed for Filipino mountaineers and travelers
because it keeps well without refrigeration. Its relatively long shelf-life is
due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria. | INGREDIENTS
· 1.5 kilo pork loin · 1 cup malt vinegar
· 1 Tsp salt
· 2 Tbsp oil
· 1 onion (optional)
· 3 cloves garlic
· 6 bay leaves
· 1 Tsp whole black
pepper
· 1 Tsp brown sugar
Serves
9 persons | DIRECTIONS Put first 4 ingredient in a bowl let it marinate for half an hour
Heat oil in a
heavy bottom pot, add garlic and sauté until
clear. Add onion, then marinated
pork Add bay leaves and peppercorns
Cover the pot & lower the
temperature. Let the pork simmer
for at least 10 to 30 minutes
Taste the sourness
of the sauce; add sugar to balance the flavour
of the sauce |
PUTO The cheese that is actually used cannot be found outside of Bhutan. They use a local farmer's cheese with a unique texture that doesn't dissolve when put in boiling water. In New Zealand others have suggested "farmer's cheese" or a mixture of various kinds of cheeses. This dish is VERY HOT. | INGREDIENTS · 4
cups all-purpose flour
· 2
cups white sugar
· 1
tablespoon baking powder
· 6
eggs
· 1
(12 fluid ounce) can evaporated milk
· 1 1/2 cups water
· 2 1/4 cups Edam cheese, shredded
Serves
50
| DIRECTIONS Grease small cake, puto moulds, or ramekins for use in
a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a
separate, large bowl, scramble the eggs with the evaporated milk and water.
Fold the dry mixture into the eggs until evenly blended. Fill the prepared
moulds 2/3 of the way up with the batter and top with shredded cheese
Fill a wok or a sauce pan that will hold a steamer
basket with a few inches of water. Bring the water to a boil over medium-high
heat. Place the moulds into a steamer basket and place over the boiling water
and cover
Steam until a toothpick inserted in the centre of one
of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve
warm or at room temperature
Footnote
If
you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees
C) Pour your batter into greased muffin
tins and place the tins into a large high sided pan; place onto the rack of the
preheated oven. Carefully pour boiling water into the large pan, so that it
reaches half way up the sides of the muffin tin. Bake until a toothpick
inserted in the center comes out clean about 35 minutes. |
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