Not very authentic, but came out aromatic and tasty. Nothing was measured, so all quantities below are very approximate.
- 1 tsp coconut oil
- 1 onion
- 1 carrot
- 1 stalk celery
- 3 cloves garlic
- 3 shallots
- 6 slices ginger
- 1 stalk lemon grass, optional
- 6 small green chilies (leave whole for less heat)
- 1 TB soy sauce
- 1 tsp absinthe
- 1 TB white vermouth
- 1 TB patis fish sauce
- 1 TB tamarind paste
- 2 tsp miso paste
- 1 tsp fish paste or 1 TB dried shrimp
- 1/2 cup bay scallops
- 1/2 cup medium shrimp
- 1 haddock fillet (or other firm fish)
- 1 andouille sausage
- 1 plum tomato, optional
- 1 scallion
- Make a mirepoix of the vegetables. Saute in a large heavy bottom stock pot until onion is translucent.
- Add 1 liter of water, then stir in seasonings.
- Bring to boil and simmer until carrots are almost tender.
- Adjust seasonings of broth. Should be mildly spicy and salty and a bit tangy, but well balanced.
- Add meat and fish and simmer gently until cooked through.
- If desired, thicken with cornstarch.
- Garnish with chopped scallion.
- Serve with rice or bread.
Posted by Aardvark on March 27, 2016
Trying to learn Filipino food. Did ok with the Chicken Adobo, sinangag garlic fried rice, lumpia eggrolls, and chicken arroz caldo (congee), albeit none of it was terribly authentic; now on to Round 2. First up, Tocino. This is a sweet cured pork, typically eaten for breakfast with rice. I am trying it with turkey instead.
Based on this recipe: http://www.angsarap.net/2013/11/05/tocino-2/
- 2 turkey thighs (abt. 1 kg)
- 4 whole star anise
- 1 tsp anise seed
- 3 TB annatto seeds
- 1/4 tsp cumin seed
- 1 tsp coriander seed
- 1/2 tsp whole allspice
- 1 black cardamom pod
- 1 dried red chili pepper
- 1/2 tsp black peppercorns
- 1/4 cup dark brown sugar
- 3/4 tsp baking soda
- 1 TB salt or Goya adobo seasoning
- 6 cloves garlic, crushed
- 2 TB sherry or rice wine
- 1/4 cup soy sauce
- 1/4 tsp Curing Salt #1 Prague Powder [optional]
- Remove skin and bones from turkey, slice against the grain into thin strips and place in shallow container.
- Grind the whole spices and mix with sugar, garlic, remaining dry ingredients, and liquids in small bowl
- Pour mixture over the meat and stir to mix well.
- If using Curing Salt, allow to sit at room temperature for one hour.
- Marinate in fridge for 3 days.
- Saute in a bit of coconut or other oil over medium heat until cooked through and lightly browned.
- Traditially served for breakfast with sinangag (garlic fried rice) and Achara (green papaya relish).
Posted by Aardvark on March 18, 2016
Last week I made eggrolls inspired by the PaperMoon Diner in Baltimore with duck, squash, and mushrooms. They were delicious, but this week I wanted something a bit different, so did a riff on a Filipino style lumpia eggroll, using ground turkey, shitake mushrooms, and snap peas. The filling was delicious, and would stand on its own with rice if you don’t feel like rolling in wrappers.
- 1 lb lean ground turkey
- 4 cloves garlic, minced
- 4 slices ginger, minced
- 4 large shitake mushrooms, chopped
- small container sugar snap peas, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 1 carrot, shredded
- 1 tsp oyster sauce
- 1 TB rice wine or cider vinegar
- 1 TB soy sauce
- 1 tsp sesame oil
- eggroll wrappers
- oil for frying
- in a large frying pan or wok, stir fry the turkey with the vegetables until the meat is no longer pink.
- Add sauces and cook for 1-2 minutes to incorporate. Vegetables should be well wilted but still retain a bit of crunch.
- Adjust seasonings and set filling aside to cool.
- Heat about 1/8″ deep oil in a clean large frying pan (or deep fry).
- put aboout 3 TB filling in eggroll wrapper along long axis, and roll while tucking in the edges. they should be less bulky than Chinese style eggrolls, which are rolled on the diagonal with more filling.
- fry for a few minutes on each side, until golden brown.
- drain on paper towels, service with sweet&sour vinegar-soy-mirin-sesame dipping sauce.
Posted by Aardvark on March 6, 2016