KIMCHI (Green Onion) Ingredients 3 pounds green onions, roots trimmed 1 cup fish sauce ¼ cup glutinous rice flour (aka “sweet rice flour”) 2 tablespoons white or brown sugar 1½ cup gochugaru (Korean hot pepper flakes) Directions Prepare onions 1. Cut off the roots of green onions. Remove any tough outer layers of green onions and discard. Cut them into halves crosswise. Wash the green onions in a couple changes of cold water. Drain and put them in a large bowl. 2. Mix with the fish sauce with both hands. 3. Let stand for 1 hour, turning over every 20 minutes to salt evenly. Prepare paste 1. Meanwhile, combine the glutinous rice flour and 3 cups water in a saucepan. Mix it well. Place over medium high heat and stir until the mixture begins to bubble, 4 to 5 minutes. 2. Add the sugar and stir for another minute, until the paste looks slightly translucent. 3. Remove from the heat and let cool thoroughly. Make kimchi 1. Transfer the salted green onions to a large bowl by hand and reserve the mixture of fish sauce. 2. Scrape the cooled porridge into the bowl with the fish sauce mixture. Add the hot pepper flakes and mix well with a wooden spoon. Let it sit for 30 minutes until the hot pepper flakes are soaked in the mixture and the paste thickens a little. 3. Add the green onions and gently toss and mix together by hand (wear disposable gloves if you like). 4. Transfer to an airtight container or a glass jar. Press down on the kimchi so it’s well packed and no air can get inside, then put the lid on the container. Serve and ferment You can serve the kimchi right away or let it ferment. It takes about 2 weeks to ferment in the refrigerator. For faster fermenting, leave it at room temperature for 5 to 7 days, depending on the warmth of your kitchen, until the kimchi tastes and smells sour. Once the kimchi is fermented, store it the refrigerator and enjoy it until it runs out. It goes well with fresh, warm rice! KIMCHI (CABBAGE) Ingredients 1 napa cabbage 2 tablespoons salt 1 tablespoon sweet rice flour ½ cup Korean chili pepper flakes 4 tablespoon fish sauce 2 tablespoons sugar 3 scallions, chopped ¼ medium onion, chopped 3 cloves of garlic, minced ½ tsp of ginger, minced 2½ cups water PROCEDURE 1. 2. 3. 4. Combine the salt and 1½ cups of water. Dissolve and set aside. Wash and chop the napa cabbage. Soak the cabbage in salt water for 3-6 hours or until soft. In a small pot, combine the sweet rice flour and 1 cup of water over medium heat. Stir until thickened, about 5 mins. 5. In a bowl, combine the flour mixture, Korean chili pepper flakes, fish sauce, and sugar. Let cool. Once cooled, mix the scallions, onions, garlic, and ginger to the paste and mix. 6. Once the cabbage is soft, rinse it 3-4 times to remove the salt water thoroughly 7. Massage paste into the cabbage and store in a jar. Serve immediately if you like fresh kimchi. If you like it more fermented, wait until it fits your tastes. VEGETABLE SALAD ( Papaya, Sayote, Ampalaya, String Beans and Carrots ) Ingredients: 1 kl Papaya 1 kl Sayote 1 kl Carrots ½ kl Ampalaya ½ kl String Beans ¼ kl Bulb Onion 1 kl Salt 3 kls Central Sugar 1 ½ Gal Cane Vinegar ½ kl Ginger ½ kl Sweet Pepper Procedure: 1. 2. 3. 4. 5. 6. 7. 8. 9. Shave the Papaya, Sayote and Carrots Cut the String beans and Ampalaya Submerge the vegetables into 1:4 water and salt solution Slice into Stripe the Ginger and Sweet Pepper In a pan put 3 kls sugar and add with 18 cups of vinegar and let it boil Once it is boiled add the slice onion, ginger and sweet pepper turn off the stove Drain the vegetables and transfer in a bigger container Pour out the vinegar solution into the drain vegetable and mixed thoroughly Let it cool and pack. ADOBONG MANI Ingredients 800 grams raw peanuts 1 1/2 cups vegetable oil 1 1/2 head garlic, finely chopped (keep the skin of the garlic) 1 tsp salt 1 tsp chili flakes (optional) INSTRUCTIONS To prepare 1. Pour vegetable oil in a saucepan. 2. Once it becomes hot, add the finely chopped garlic. Remove from oil once it turns golden brown. Set aside. 3. Fry the peanuts. Include the skin of the garlic which adds to the aroma of the peanuts. 4. Remove from oil once it turns golden brown. Place in a strainer to remove excess oil. Wipe with paper towel. 5. Mix in salt. Add chili flakes to make it spicy (optional). CREAMY PEANUT BUTTER 3 Packs Powder Milk 1 Bar Butter Cup 1 ½ kl Brown Sugar ¼ tsp Salt 3 kls Peanut (Skinless) 1 kilo Coconut Oil PROCEDURE 1. In cooking the peanut set a time 40 – 50 min. on low heat and mix mix every 5 min. interval 2. Remove the peanut from the pan after cooking 3. Turn off the stove , while the oil is still hot, add the butter to milt. 4. Add sugar, milk and salt to the peanut and mix. 5. Add the peanut mixture to the oil and butter. 6. Grin it 3 times then pack. PEANUT BRITTLE Ingredients 20 Tbsp White Sugar 1 cup ground Peanuts 2 Tbsp glucose 1/2 tsp baking soda 2 Tbsp butter 1 tsp salt Instructions 1. 2. 3. 4. 5. Line a sheet pan with parchment paper. Set aside. Measure out peanuts, butter, baking soda and others and have them ready. Add sugar, and glucose to a saucepan to milt. Cook mixture over medium heat. Add the peanuts and mix. Remove mixture from heat and immediately stir in butter and baking soda. The mixture will foam and change texture. 6. Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer. 7. Flatten it with a rolling pin and cut into desire sizes. 8. Pack and store the completely cooled peanut brittle in an airtight container. CHICKEN LONGGANISA INGREDIENTS: 500 gram of ground chicken ½ cup of minced carrot 7 cloves of garlic 2 tablespoons of brown sugar 2 tablespoon of soy sauce 2 teaspoon of vinegar ½ teaspoon of paprika Salt and Black Pepper 1 tablespoon of corn starch Optional Vegetable Oil for Frying INSTRUCTIONS: 1. Mixing the Sausage 2. In a large plate bowl, combine the minced meat, carrot, garlic, soy sauce, sugar, salt, black pepper, vinegar, paprika, and corn starch (optional) 3. Use the spoon to mix them gently. Set aside to prepare to assemble each of the sausages. 4. Shaping the Sausage 5. Take 1 to 1 ½ tablespoons of minced chicken mixture and put it into the center of the plastic wrap or wax paper 6. Fold them starting from the bottom to top into a roll shape. Make sure you press them together tightly using your finger. Repeat the rest of the longganisa. 7. Store into the fridge for several hours to help bind them together 8. Pan frying the Sausage 9. Remove the sausage from the fridge 10. Add vegetable oil into the pan. 11. Once hot, remove the sausage from the plastic wrap and put it into the pan 12. Let it fry till it turns brown and cooked. Flip to the opposite side and repeat the process. 13. Once done, transfer all into the plate with paper towel to drain the excess oil and serve CHICKEN TOCINO Ingredients 1 cup pineapple juice ¼ cup banana ketchup ½ cup brown sugar 1 tablespoon garlic powder 1 tablespoon salt 2 pounds chicken thigh or leg meat, boneless and skinless 1 cup water 2 tablespoons canola oil Instructions 1. In a bowl, combine pineapple juice, ketchup, sugar, garlic powder, and salt, Stir until well distributed. 2. Add chicken and massage meat with curing mixture until evenly colored. Transfer to a covered container or ziplock bag and refrigerate for about 4 hours or overnight to cure. 3. In a pan over medium heat, add chicken including marinade and enough water to cover. 4. Bring to a boil. Lower heat, cover and simmer until meat is tender and cooked through, adding more water in ½ cup increments as needed. 5. When the meat is cooked through and liquid is mostly absorbed, add oil. Continue to cook, stirring regularly, until chicken is nicely browned and caramelized. Serve hot. CHICKEN BOLABOLA INGREDIENTS: 500 grams chicken breast cut into cubes (alternatively use ground chicken) 1 teaspoon garlic powder 1 tablespoon onion powder 2 teaspoon salt 1 teaspoon fine ground pepper 1 teaspoon baking powder 4 tablespoon tapioca or cornstarch ½ cup water ¼ cup celery or parsley very finely chopped Water for boiling Cold water in a large bowl Oil for frying INSTRUCTIONS: 1. Cut chicken breast into small pieces and place in a food processor or blender. 2. Add onion powder, garlic powder, salt, ground pepper, starch, baking powder. Pulse for a couple of minutes gradually adding the ice water in between until it gets a homogeneous texture. Add About 2-3 minutes depending on the speed of the processor. Add the chopped celery and pulse for another 20 seconds. Transfer content to a bowl. 3. Warm 6-8 cups of water in a large pot over low heat. Never let the water boil at all times. At the same time, prepare a large bowl with cold water. 4. Shaping. Lightly grease one hand with oil. Then scoop a fistful of the mixture. Create a small round opening with your thumb and index finger. Then gently squeeze the mixture to push it up and out through the opening to make a small ball. Using a spoon, scoop the ball into the pot of hot water. Do this to the rest of the mixture in batches making sure that the pot is not too full so the balls can float to the top. 5. Once the balls float let them cook for another 2-3 minutes then scoop them using a strainer and transfer them to the bowl with cold water. Once they have cooled down transfer them to a colander to drain excess water. 6. Store in ziplocks to freeze or you can fry them and serve with fish ball sauce or sweet chili sauce. SALTED EGG Equipment Sauce pan Glass jar with a lid - large enough to hold 10 eggs and the brine Plastic bag Elastic band Ingredients 10 duck eggs 4 cups water 1 cup rock salt 1. 2. 3. 4. 5. 6. Instructions Rinse the eggs under running water and dry with a kitchen towel. Make sure there’s no dirt left on them. Add the water and salt to a sauce pan, bring to a boil and cook until the salt is fully dissolved. After that, let it cool down completely. Place the egg and a glass jar and pour the cooled brine over the eggs, making sure the brine covers all the eggs when they are not afloat. You should have some brine left in this step. Put the leftover brine in a plastic bag and secure it with an elastic band. Place the bag of brine on top of the eggs to stop them from floating. This will ensure that every egg gets cured and becomes equally salty. Close the lid of the jar and store at room temperature for two weeks. LECHE FLAN Ingredients 10 pieces eggs 1 can condensed milk (14 oz) 1 cup fresh milk or evaporated milk 1 cup granulated sugar 1 teaspoon vanilla extract Instructions: Using all the eggs, separate the yolk from the egg white (only egg yolks will be used). Place the egg yolks in a big bowl then beat them using a fork or an egg beater Add the condensed milk and mix thoroughly Pour-in the fresh milk and Vanilla. Mix well Put the mold (llanera) on top of the stove and heat using low fire Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan. Spread the caramel (liquid sugar) evenly on the flat side of the mold Wait for 5 minutes then pour the egg yolk and milk mixture on the mold Cover the top of the mold using an Aluminum foil Steam the mold with egg and milk mixture for 30 to 35 minutes. After steaming, let the temperature cool down then refrigerate Serve for dessert. Share and Enjoy!
