Sunday, March 23, 2014

Steamed Puto

philippine recipes, filipino desserts, puto, puto recipe

Puto is a staple dish in town fiestas usually served with pancit (the way I like it) or dinuguan or pork blood stew (the way most people enjoys eating it with).  It is a steamed rice cake with so many variations throughout the Philippines.  Different provinces has their own version of puto.  Though, it is traditionally made with galapong or powdered rice, you can also use flour to make it.
Sunday, March 16, 2014

Pork, Shrimp and Crab Dumpling - Siu Mai or Siomai

shu mai recipe, shrimp shu mai,

Siomai as we all know is a small dollop of chopped pork meat and shrimp wrapped in a thin sheet of wanton wrapper can be found in all corners of the Philippines.  You can find several food carts selling different kind of dumplings in malls, at the corner of the street and now, even sidecars selling this stuff.   Though delicious at very affordable price, what disappoints me is the so many extenders and artificial flavorings added to these wonderful dumplings to the extent that it taste like starch-ball filled in wanton wrappers.  Ofcourse, the case is different if you are going to buy this on a authentic Chinese restaurants with twice to thrice the price of the commercial siomai.
Sunday, February 16, 2014

Shredded Carrot and Scallion Flat Bread

cong you bing recipe, scallion onion

Cong you bing or Chinese scallion pancake is a savory, non-leaven bread made by folding chopped scallions in dough, flattening it and pan grilled until golden brown.  I haven’t taste an authentic cong you bing and my first encounter with this was when watching Exploring China in Youtube.  It seems simple to do with little ingredients and with no special procedure needed.  Simply mix water with flour and knead.  Fold in the scallion and pan grilled and that’s it.
Tuesday, February 11, 2014

Crispy Beef Tripe Kare-kare

kare kare recipe, oxtail recipes, easy beef stew,

Kare-kare is a Filipino dish originated from the culinary capital of the Philippines, Pampanga.  It is made with fork tender meat and vegetables swimming in a vibrant orange colored peanut sauce.  It lacks the saltiness of a usual dish and always accompanied by sauteed bagoong or fermented shrimp paste.  Combine the rice, a piece of the kare-kare dish and a pinch of bagoong will keep you ask for more.  You'll have a taste of the natural flavor of the meat, the creamy peanut sauce and that pinch of bagoong binds all that flavor together in to one savory dish.

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