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pork
Lechon is roasted suckling pig, usually skewered on a stick and cooked over charcoal. The term originated from the Spanish word "leche" meaning milk.
Typically, when lechon is cooked, the first part that goes is the skin as everybody wants a piece of that delicious, crunchy part. However, if cooked properly, the whole pig is as good as the skin.
Obviously, we don't have a lechon pit, and we can't buy a whole pig here, so we just tried cooking a small slab of pork lechon-style.
What you need:
- 3 pound cut of shoulder roast pork; picnic style
- Water
- Around 2 tablespoons salt
For the dip:
- 1 1/2 tbsp soy sauce
- 1 tbsp vinegar
- 2 tsp sugar
- 1 tbsp chopped onion
What to do:
Fill a large pot with water enough to cover the pork and add salt. Let it boil for an hour and a half (depending on the size of pork you have). Remove from the water and let sit for a couple of hours.
Pre-heat your oven (convection) to 375 degrees F. Put a cooling rack on a baking tray and place the pork on the cooling rack. This is so the oil will drip away from the pork. Insert a probe thermometer on the thickest part of the meat. Keep an eye on it, as we want the internal heat to reach between 165 to 170, depending on your preference (in this case, around 1 hour and 15 minutes).
Meanwhile, make the dipping sauce. Just combine all the sauce ingredients in a container and let it sit for a while so the liquids would absorb the flavor of the sugar and the onion.
When the thermometer reaches the desired internal heat, remove from the oven, let the pork cool a bit, and enjoy!
Tips, Tricks and Tweaks:
1. If you don't have a convection oven, use the regular bake setting but set it at 400 degrees F. Also, you might have to turn the pork halfway through cooking to get some crispiness on the skin.
2. If you don't like the dipping sauce, use distilled vinegar with a little bit of salt and crushed garlic.
3. Don't throw away the broth you made when you boiled the pork - it is a good base for soup. (Just add water if it is too salty)
4. Don't have a cooling rack? Just line the baking tray with aluminum foil and put the pork there.
Labels:
sweets
There's really nothing "Christmassy" about this flan, except that I made it on Christmas Eve and got to enjoy it on Christmas Day. In fact, we had it for breakfast because I thought I want to start the day with a sweet note.
Leche is Spanish for milk. It is one of the main ingredients of the recipe, aside from eggs. Flan is defined as an open-topped pie, usually savory but mostly sweet. I personally think it is just a glorified version of custard. :-)
What you need:
- 6 egg yolks
- 14 oz evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/2 cup of sugar
What to do:
Put 1/2 cup of sugar in an 8-inch round mold or cake pan. Place the pan on a burner on very low heat and let the sugar melt. The time it would take to caramelize would depend on how thick your pan is. Better keep an eye on it. If it reaches a runny consistency, swirl it around to coat the sides of the pan. Remove from heat and cool.
Meanwhile, in a bowl, combine the egg yolks, evaporated milk, sweetened condensed milk and vanilla extract. Mix gently, don't use a whisk as it will create bubbles in the mixture. Use a strainer while pouring it into the pan with the hardened sugar. Cover it with aluminum foil to prevent the steam from escaping while cooking. Put it on your steamer and steam in medium heat for one hour.
Leche Flan pre-flipping
Remove from the steamer and let cool. Run a bread knife on the sides to loosen it up, then flip it on a plate large enough to hold the flan and the caramel. Enjoy!
Tips, Tricks and Tweaks:
1. Add some lemon zest in the egg mixture for an extra zing to the flavor.
2. Add a few drops of water to the caramelized sugar while stirring to prevent it from burning.
3. Hardened caramelized sugar will crack upon cooling so don't fret if you see this happening.
4. If you want more caramel with your flan, increase the amount of sugar to caramelize.
5. To flip it correctly, hold the pan in an upright position and cover it with a big-enough plate face down. Hold both tight, then very gently but with one quick swoop, flip it. If you didn't coat the sides enough with caramel, you might have to give it a little jiggle before it drops to the plate.
Labels:
soup
Corn soup has been my favorite soup since as long as I can remember. I loved how my grandmother would cook it, with the wisps of egg white swirling on the bowl staring at me and inviting me to take a big heaping spoonful. She used to only make it during family gatherings, so it felt like a treat whenever we had it.
My aunt makes terrific corn soup too, and every person cooking it adds a different flair to it. This is my version of the soup, and nothing makes me feel better than a sip of this hot, steaming goodness on a cold winter day.
What you need:
- 3 pcs. chicken breast, boiled and shredded
- 1 can (14.75oz) Cream Style Corn
- around 5 cups of chicken broth
- 3 tbsp. rice wine
- 2 tbsp cornstarch diluted in 1/4 cup water
- 1 large egg
- chopped green onions
- hard boiled eggs (optional)
- salt and pepper to taste
- dash of sesame oil
What to do:
In a pot, bring to a boil the chicken broth, cream style corn and rice wine. Meanwhile, whisk the egg until frothy. Stir in the cornstarch mixture until smooth. Set aside.
When the broth is already boiling, add the meat and stir to make sure that the meat doesn't stick together. Lower the heat and simmer for about 5 minutes. Then bring the heat back up to medium and add in the egg mixture to the soup in a thin stream while stirring until well blended.
Taste and add salt and pepper according to your preference. Serve in soup bowls garnished with green onions, hard boiled egg and a splash of sesame oil.
Tips, Tricks and Tweaks:
1. Use ground pork or shredded crab meat if you don't like chicken. Make little meatballs if using ground pork.
2. Wash the green onions thoroughly, especially since you are gonna consume it raw.
3. Feel like it is too much egg? Skip the hard boiled eggs.
Labels:
noodles
Hubby loves this simple and easy to prepare noodle dish. It is light, delicious, and is a complete meal - carbs, protein and veggies included!
What you need:
- 10 ounces Ramen noodles or vermicelli
- 1 package (8 ounces) flaked imitation crab meat
- 1 cup fresh snow peas
- 1/3 cup soy sauce
- 2 tbsp. sesame oil
- 2 tbsp. seasoned rice vinegar
- 1 tsp. minced ginger
- 1/2 tsp (or more) minced garlic
- 1/4 tsp red pepper flakes
- 1 red bell pepper, cut into thin strips
- 1/4 cup thinly sliced green onions
What to do:
Bring around 3 quarts of water to a boil. Add the noodles and cook for 2 minutes. Add the crab meat and snow peas; cook 1 minute or until noodles are al dente.
Meanwhile, prepare the dressing. Combine soy sauce, sesame oil, rice vinegar, garlic, ginger, and pepper flakes in a large bowl. Mix well and set aside.
Drain the noodle mixture. Add the noodle mixture and bell pepper to the prepared dressing. Toss to coat. Arrange on salad plates or bowl, and sprinkle with green onions.
Tips, Tricks and Tweaks:
1. Use Chinese curly noodles instead of ramen. Or experiment using egg noodles.
2. Real crab meat is not advisable as it has a very strong taste and might overpower the other spices. (Not to mention it is very expensive)
3. Use dark sesame oil for a deeper, richer taste.
4. Feel free to add more ginger, garlic, etc. depending on your taste preference.
Labels:
funnies
Apparently, nobody told Little Monkey that you're supposed to hang Christmas stockings... not wear them!
Labels:
sweets
I have never paid much attention to Nutella when we go to our local grocery store. After all, we love our regular (Smuckers) peanut butter. That is until a kid told me that it's like a holiday when his mom buys Nutella. That got me curious... so I pestered hubby into buying me a bottle.
I didn't waste any time. Upon opening it, I smashed the foil cover and dug my spoon in it. The first thing I noticed was how thick it was. And how yummy. It also tasted vaguely familiar. Then I looked at the bottle and under the product name was the word "Ferrero." Realization struck - it is the same chocolate they use in Ferrero Rocher.
Nutella (originally called Pasta Gianduja) was actually made in loaves and wrapped in tin foil, so it could be sliced and placed in bread for mothers making sandwiches for their children. But many children would throw away the bread and just eat the Pasta Gianduja. Hence they saw the need for making a spreadable version of it. And so Nutella was born.
Once you open the bottle, you smell the nutty and chocolatey aroma. It is also thicker than it looks. Creamy and light, it seems like a more flavorful version of chocolate spread. Only made with hazelnuts - not peanuts. Dieters beware, though - it has 200 calories per serving. But as usual, you'd have to have a payback of some sort for something as decadent as this.
Funny thing is, the label says "An example of a tasty yet balanced breakfast is a glass of skim milk, orange juice and Nutella on whole wheat bread." It is as if you can undo all the calories you get from Nutella by putting it on wheat bread and drinking all those healthy beverages. And besides, who can eat just one? I usually eat two open-face sandwiches with Nutella and a cup of joe.
The best part - it feels like I am eating Ferrero Rocher for breakfast. Now that's the perfect way to start your day.
Spread thickly!
Labels:
dessert
I was looking desperately for "candied ginger" to put in the brine that I will use for our Thanksgiving turkey. Unfortunately, the ethnic section, nor the regular section of our grocery store does not carry it so I decided to make some from scratch.
What you need:
1 cup fresh ginger, peeled and chopped
1 1/3 cup of sugar
1 cup of water
What to do:
Put the 1 cup of water in a small sauce pot over medium-high heat. Add the sugar and bring to a boil. Drop in the ginger and let simmer for around 20 - 25 minutes.
Strain afterwards and dry. Then sprinkle with sugar. Good enough to be a dessert!
Tips, Tricks and Tweaks:
1. Make sure to dry the ginger before sprinkling with sugar. Otherwise, the sugar will just be absorbed.
2. If you don't want to discard the syrup, store the ginger in it. Sticky, but yummy!
3. Adding a few pieces of chopped candied ginger to lemon ice cream will give it a zing!
Labels:
chicken
We decided to try Alton Brown's Thanksgiving Turkey recipe, and I must say, this must be the most labor-intensive turkey preparation ever! But then again, nothing that tastes this good can really be rushed - especially if it concerns a humonguous bird!What you need:- 1 (14 to 16 pound) frozen young turkey
For the Brine:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon vegetable broth
- 1 tbsp black peppercorns
- 1 1/2 tsp allspice berries
- 1 1/2 tsp candied ginger
- 1 gallon heavily iced water
For the aromatics:- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
What to do:
Combine all the brine ingredients (except the iced water) in a large pot. Set over medium-high heat, and stir occasionally to dissolve solids. Bring to a boil. Then remove the brine from heat, cool to room temperature, and refrigerate.
On the night before you would eat the turkey, you should start the brining process. Combine the refrigerated brine and iced water in a 5-gallon bucket. Place the thawed turkey (giblets removed) breast-side down in brine. Make sure it is fully immersed, cover and set in a cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Place the bird on a roasting pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and a cup of water in a microwave safe dish and microwave on high for 5 minutes. Stir around a bit, and put everything in the turkey's cavity along with the rosemary and sage.
Get a large aluminum foil (large enough to cover the back of the bird) and shape it in the form of a triangle. Wipe it down with some canola oil. Do the same with the skin of the turkey. Fit the triangle on the back of the bird and gently press it down to mold it to the shape of the turkey. The triangle foil will serve as a "tent" for the bird later so the skin won't burn.
Insert a probe thermometer into thickest part of the breast. Roast the turkey on the lowest rack of the oven at 500 degrees F for 30 minutes, then reduce the temperature to 350 degrees F afterwards. At this point, put the triangle foil on top of the bird to prevent it from browning too quickly. Keep an eye on the thermometer as you want it to reach the perfect temperature of 161 degrees F. It should take around 2 to 2 1/2 hours of roasting. But since different ovens have different settings, I suggest you trust your thermometer instead.
When the desired turkey temperature is reached, let it rest for around 15 minutes before carving. Delish!!!
Tips, Tricks and Tweaks:
1. Can't find candied ginger on the supermarket aisle? Make it from scratch! Click here for the recipe!
2. Use ground cinnamon if you don't have cinnamon sticks. Or try it with anise seeds instead.3. It is best to brine the turkey in a 5-gallon ice chest similar to an Igloo cooler. You can also brine it in a stockpot, but remember to put a towel under it as it will sweat.4. Wash your hands thoroughly after handling poultry!
5. To thaw a frozen turkey, leave it under cold running water for... oh, a couple of hours! If it seems to be wasteful, just put it in cold water. But make sure that the turkey is fully submerged! Change the cold water every 30 minutes. Using this method, it will take approximately 30 minutes per pound to thaw the turkey.
6. Fit the triangle foil on the back of the bird - then insert the probe thermometer. That way you won't damage the foil, or mess up the shape.
7. For gravy - just put the pan drippings in a fat separator. Put the grease back in a pan and add flour (about 1 1/2 tbsp). Whisk, then add the drippings and some chicken stock. It is delicious - you can actually taste the apple and cinnamon from the turkey aromatics!
That's one gorgeous bird!
Labels:
people
Congratulations to Chef Jose Garces for winning the much-coveted title the "Next Iron Chef." Mario Batali's contract was not renewed by the Food Network so I am surmising that Chef Garces will be replacing our Italian jolly guy (with his trademark orange Crocs) in Kitchen Stadium. He will be sharing the title with Iron Chefs Bobby Flay, Michael Symon, Masaharu Morimoto, and Cat Cora.
I will surely miss watching Chef Batali's antics (e.g. dancing with the gigantic opah) in the kitchen, but am also looking forward to see more of Chef Garces' offerings. Kudos!
Picture Credit: Food Network website
Labels:
seafood
Salmon is my favorite fish - be it raw (sushi), grilled, marinated, etc. Here is one of our favorite preparations - steamed salmon. It is light, fresh, and 100% delicious!
What you need:
- 1 large salmon fillet
- 2 tbsp. Soy Sauce
- Salt and Pepper
- 2 - 3 stalks of green onion, cut horizontally
- Thumb-sized piece of ginger, cut in matchstick sizes
- 1 lemon
- A dash of sesame oil
- 1/2 tsp. rice wine vinegar
What to do:
Rinse and drain your fish, being careful not to damage the skin. Pat it dry with paper towels and sprinkle with salt and pepper on both sides.
Meanwhile, in a shallow container, mix soy sauce and rice wine vinegar. Place the salmon in the soy sauce-vinegar mixture and squeeze half of the lemon over it. Slice the other half into strips and set aside. Allow the fish to marinate in the fridge for around 15 minutes.
After marinating, place the fish in a lined steamer. Put the ginger slices, lemon, and green onion on top of the fish. Pour the marinade on top for extra flavor. Steam for 10 to 15 minutes, then drizzle with sesame oil. Serve with hot rice. Enjoy!
Tips, Tricks and Tweaks:
1. As with other cooking devices, it is advisable to have a layer of steamer that is used only for seafood. Especially if using a bamboo steamer.
2. Line your steamer with parchment paper for easier cleaning. However, cut slits on the parchment paper to facilitate better steam flow.
3. I like to use a mixture of soy sauce and sesame oil as a dipping sauce.
