⌛ International Recipes!!

Those chuncks of tuna kinilaw esp with coconut milk looks yummy.Thanks for sharing foxylady.

 

PORK SISIG

1 kilo Pork head
1cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock

1. Grill pork head for to remove hair.
2. Boil pork head until tender.
3. Take out all the meat and dice.
4. In a sauce pan, heat oil and saut? garlic, onion,red pepper, pork meat and liver.
5. Season with liquid seasoning, black pepper, and brown sugar.
6. Pour in beef stock and cook until meat is tender and starts to oil again.
7. Add minced chili pepper last.
8. Serve on a sizzling plate.


FISH WRAPPED IN BANANA LEAVES

4 large banana leaves or vine leaves
A little olive oil
2 fresh red chiles
2 sticks lemon grass, outer leaves removed, centers finely chopped
1 clove garlic, finely chopped
2 good handfuls fresh cilantro, roughly chopped
2 limes, juiced and zested
1 (400 milliliter) can coconut milk
2 tablespoons sesame seed oil
A drizzle fish sauce
1 tablespoon soy sauce
2 heaped tablespoons finely sliced fresh ginger
4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish)
4 rosemary sprigs or bay leaf sticks, to secure

Preheat the oven to 450 degrees F (230 degrees C/gas 8).
To make the banana leaves more pliable, hold for a few seconds over a gas flame.

Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf.

Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
Serve with plain boiled rice to mop up the juices.


BAGOONG RICE

2 tbsps. garlic flavor margarine
1 tbsp. + 1 tsp. Thai shrimp paste
4 cups rice, cooked

Toppings:
2 tbsps. dried alamang, fried
1/4 cup toasted peanuts, coarsely chopped sprigs of coriander leaves

5-6 pieces shallots, sliced
1 pack chicken tocino, fried and sliced into strips
1/2 pc. green mango, julienned
2 pcs. egg, fried & sliced into strips
stalks of spring onion, chopped
pinch of toasted sesame seeds


Heat margarine in a skillet. Add the shrimp paste and cooked rice.
Stir-fry half of the topping ingredients until well-blended.
Place rice on a serving plate, top with other half of the topping ingredients.


LEMON CHICKEN

# 1 large egg, beaten
# 1 tsp Asian seasoning
# 4 chicken breasts, cut into strips
# 65 g cornstarch
# 45 ml chicken stock
# 90 ml lemon juice
# 1 chili, chopped
# 2 Tbsp soy sauce
# 1 Tbsp dark brown sugar
# 2 tsp lemon zest
# 3 Tbsp peanut oil
# 1 ½ tsp cornstarch, dissolved in 1 tbsp water
# 2 tsp ginger, minced
# 1 garlic clove, minced
# 3 scallions, diagonally sliced
# 1 Tbsp toasted sesame seeds
# a handful of fresh coriander, chopped

Make the sauce
In a bowl combine the chicken stock, lemon juice, soy sauce, brown sugar, lemon zest and the chopped chilli. Mix the ingredients together vigorously and then set aside.

Heat the oil and fry the chicken
Put the oil in the wok and heat over a medium-high temperature until hot. Add the pieces of chicken in small batches and fry, turning them until they become crispy. Remove the chicken using a slotted spoon and place it onto paper towels to absorb any excess oil.

Discard the oil
Taking care, discard nearly all of the oil remaining in the wok, leaving just a little for cooking the remaining ingredients. Then place the wok back on the stove to reheat the oil.

Add the ginger, garlic and lemon sauce
First add the ginger and the garlic and stir-fry for 30 seconds then while still stirring, add the lemon sauce we prepared earlier and bring it to a boil.

Add the remaining ingredients
Pour in the cornstarch dissolved in water and cook until the sauce thickens. Put the chicken in the wok and stir-fry until it is warmed and glazed with the sauce. This takes about 2 mins. Add the remaining ingredients and remove from the heat.Best served with rice.

 

you're welcome picked newt!

 

Here are some international dishes:

KOREAN STICK PORK SPARERIBS

1kg pork spare ribs (rib bones)
100g ginger, peeled and chopped
3 cloves garlic, peeled
2 tbsp white sugar
2 tbsp peanut or olive oil
50mL light soy sauce
50mL shao hsing wine
3 tbsp spicy Korean bean paste*
2 tsp sesame oil
3 spring onions, finely chopped
Handful of coriander sprigs, washed

Cut the ribs into pairs and arrange in a wide casserole dish. Using a mortar and pestle, pound the ginger and garlic to a rough paste. Mix the remaining ingredients together except spring onions and coriander and pour over the ribs. Marinate in the fridge for 2-4 hours.

Preheat oven to 180C. Cover the casserole with foil and cook for 50 minutes. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning occasionally, until the meat between the ribs is very tender.

Sprinkle the sticky ribs and their sauce with the spring onions and coriander and serve with steamed rice and Chinese greens.

* Buy spicy Korean bean paste from Asian groceries. A good chilli sauce can substitute.

==============

ITALIAN STYLE ROAST PORK

A generous grind of pepper
2 tbsp rosemary, chopped
4 fresh bay leaves
1 tbsp sage, chopped
4 cloves garlic, crushed
Zest of 1/2 an orange
1 tbsp fennel seeds, crushed
3 tbsp olive oil
1 boned and rolled pork shoulder or leg (about 1.3 kg), with skin scored
Olive oil, extra
Salt

Mix together the pepper, herbs, garlic, orange zest, fennel seeds and olive oil and rub into the flesh of the pork (not the skin). Marinate for at least 4 hours, preferably overnight.

Pre-heat the oven to 240C. Remove pork from the fridge 30 minutes before roasting. Rub the skin

with olive oil, sprinkle very generously with salt and rub that in, too. Place pork in a roasting dish and cook for 30 mins, then turn oven down to 180C and cook for a further 50-60 mins. (To calculate cooking time, allow 30 minutes of cooking for each 500g.)

To check if roast is ready, insert a skewer into the meat; it should feel soft and the juices should run clear, not pink. Rest meat for 15 mins, then carve.

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MALAYSIAN FRIED SWEET & SOUR SPARERIBS

Ingredients

750g Spareribs
1 tsp Rice WineRice Wine
1/4 tsp Salt to taste
2 tsp Flour
3 tsp Dry Cornstarch
1 tbsp Soy SauceSoy Sauce
1 tbsp VinegarVinegar
2 tbsp Sugar
500ml Vegetable Oil
120 ml of Water

Directions
1. Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm)
2. Mix with the rice wine and salt.
3. Mix the cornstarch with 1 tbsp water and pour it over the ribs.
4. Stir to coat it well.
5. Mix together the soy sauce, vinegar, sugar , flour and water to make a sauce. Set aside.
6. Heat the oil in a wok over medium heat, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil.
7. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together.
8. Remove and drain well.
9. Serve hot with streamed rice.

============

CHICKEN MASALA

Ingredients:

1 whole Chicken - cut into small pieces.
2 medium Onions - chopped.
5-6 Tomatoes - cut.
1 1/2 tsp. Salt
1 1/2 tsp. Red Chili Powder
1 tbsp. Garlic - crushed
1 tbsp. Ginger - crushed

Garnishing
Fresh Coriander Leaves - chopped
4-5 Green Chili
2 tbsp. Coriander Seeds
1/2 cup Cooking Oil


Directions:
1. In a large saucepan over medium heat, fry onions till golden brown.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh coriander and green chili.
7. Serve with rice.

 

Will try this Masala chicken foxylady,just wondering for variation if I put some spoonful of chop fresh leaves too as addition to the seeds. Is there any leafy coriander we can buy in the Dgte market this time,I mean as in bunches.I haven't seen any leafy coriander sold on Dgte market,although this plant is very easy to grow.

Another is do you have any idea where to buy fresh ready to eat wrappers for lumpia shanghai .I am only thinking to do Duck pancake .To do this ,i need this kind of wrapper for the shredded roast duck,salads and hoi sin sauce or peking duck sauce and pepper and roll them altogether with the thin wrapper then chow,just simple and quick.I am thinking of doing this when back there.

thanks

 

You could try that for variation, i mean. I am not sure about the coriander. I've just transferred in Dgte. over three months ago, so i'm not quite familiar yet with the herbs that they sell. The supermarkets in Manila and Cebu carry those. The common lumpia wrappers that are sold in the wet market are what are generally used for lumpia. If you want the good kind, you can order them at Rago's ...the store is located just across Plaza Milagros Bldg. near the market.

 

Pickled_newt, you might also want to try these:

MOROCCAN CHICKEN CASSEROLE

* 1 large whole chicken, cut into 4 pieces
* 100 ml olive oil
* A few springs of thyme
* 500 g of salad potatoes, sliced lengthways
* 6 shallots, halved
* 2 Tbsp butter
* 150 g black olives, stoned
* 1 lemon zest
* 2 Tbsp white wine
* 3 bay leaves
* 2 Tbsp chopped parsley
* 1 ½ Tbsp paprika
* 150 g cherry tomatoes
* 1 tsp cumin
* 1 dried red chilli pepper
* salt
* pepper

Step 1
Preheat the oven
Start by turning the oven to 200ºC.
Step 2
Season the chicken
Rub the chicken with 1-2 tbsp of olive oil and season with salt and pepper.
Step 3
Par boil the potatoes
In a small pot cover the potatoes with water, place on the heat and bring to a boil.
Once boiling cook for 3 minutes.
Take off the heat, drain and put aside.
Step 4
Prepare the chicken
Heat a heavy skillet or frying pan and add 2 tbsp of olive oil.
Once heated up, place the chicken quarters in the pan skin side down, brown them and then add the shallots and garlic until all lightly browned.
Add the potatoes and cook until lightly browned.
Put the lemon zest in a pot of cold water and bring to a boil for 3 minutes.
Step 5
Combine the ingredients together
Put the chicken and potatoes into a big bowl.
Next, add to the bowl all the remaining ingredients, except the parsley.
Step 6
Mix the ingredients
Make sure your hands are properly washed and mix all the ingredients together.
Step 7
Place all in dish
Using a casserole dish large enough to hold all the ingredients, pour in the mixture.
Step 8
Put in the oven
Place the dish in the oven and cook for 1 hour and 15 minutes at 200ºC.
Step 9
Baste the chicken
Baste the casserole occasionally during the cooking time to keep the chicken covered with the juices, you can add about half a cup of water if there are not enough juices.
Step 10
Serve and enjoy
When cooked thoroughly, take the casserole out of the oven and serve with freshly chopped parsley.

=================

CHICKEN FAJITAS

* 2 boneless chicken breasts
* 2 limes
* Half Tbsp caster sugar
* 2 tsp dried oregano
* Half tsp cayenne pepper
* 1 tsp cinnamon powder
* 2 onions
* 1 red pepper
* 1 orange pepper
* 1 green pepper
* 3 Tbsp vegetable oil
* Parsley for garnishing
* Salt and pepper

Step 1
Chop the vegetables
De-seed the 3 different coloured peppers. Thinly slice them and the onions and put them aside on a plate.
Step 2
Prepare the chicken
Slice the chicken breasts into thin strips, about 3cm long.
Step 3
Make the marinade
Grate the rind of one of the limes into a bowl then squeeze the juice from both. Into this, add the caster sugar, oregano, cayenne, cinnamon and season with salt and pepper. Mix together well.
Step 4
Marinate the chicken
Add the chicken strips and mix until all the pieces are coated. Set aside to marinate for at least 30 minutes – however, the longer you can leave it, the more the juices will soak in.
Step 5
Cook the chicken
Heat the oil in the pan or griddle over a high temperature until smoking hot. Add the chicken and the marinade and cook until tender. This will take approximately 4-5 minutes.
Step 6
Add the vegetables
Stir in the peppers and onions and cook for 3 more minutes until the vegetables are soft. Taste and adjust the seasoning if needed.
Step 7
Garnish and serve
Garnish with chopped parsley and serve the Mexican way. Put the chicken mixture into a warmed floury-tortilla, then add a spoonful of guacamole, sour cream and tomato salsa and roll it up.

===============

GUACAMOLE (to go with the Fajitas)

* 2 ripe avocadoes
* 1 lime
* 1 ½ tsp fresh coriander
* 1 shallot
* Half tsp cayenne powder
* Salt

Step 1
Prepare the avocadoes
Halve the avocadoes, remove the stones and spoon the flesh into a bowl.
Step 2
Add lime juice
Squeeze the juice from the lime and add it to avocado.
Step 3
Add the other ingredients
Chop the coriander and shallot into small pieces and add to the bowl.
Step 4
Season
Finally, season with the cayenne pepper and salt.
Step 5
Blend
Place the mixture in a blender and blend at high speed for about 1 minute until the mixture is smooth.
Step 6
Adjust the seasoning
Taste and adjust seasoning, if necessary.
Step 7
Serve
Spoon the guacamole into a bowl, garnish with a couple of coriander leaves and serve.

================

TOMATO SALSA (to go with the Fajitas)

* 1 spicy red or green pepper
* ½ red onion
* 1 scallion
* 3 Tbsp olive oil
* juice from half a lemon
* salt and pepper
* coriander leaves

Step 1
Prepare the tomatoes
Slice the tomatoes first and then chop them taking out the seeds this way.
Step 2
Cut the onions
Chop the onions finely.
Step 3
Deseed and chop the pepper
Step 4
Cut the coriander
Now chop the coriander and mix the onion, the green pepper and the coriander with the tomatoes.
Step 5
Extract the lemon juice
Squeeze the lemon juice and pour over the vegetables in the bowl.
Step 6
Add the condiments
Add the olive oil, salt and pepper.
Step 7
Mix the ingredients
Blend all the ingredients together, until well mixed.
Step 8
Adjust the seasoning
Taste the salsa and if necessary add salt and pepper.
Step 9
Serve the meal
Place in a serving bowl.

 

Thanks so much Foxylady! I can't wait to try out these recipes!

 

One of my wishes for Dumaguete is a shop that sells Asian / international spices ,sauces ,veges of good quality,even only few variety of cheese,types of oils etc. For instance when you like to cook Red Thai chicken curry ,you hardly come up with the right taste if you don't have the right ingredients .Or if you like to do simple Greek salad,you haven't got the feta cheese.

I got this from the lot owner when we had the chat , you can grow brussels sprouts and brocolli,cauliflowers in valencia .But I haven't seen brussel sprouts ever in Dgte.There's only little supply of cauliflowers and brocollis,even suspecting they come from Canlaon.

I haven't seen types of lettuce as we you can buy here in england.I suppose most veges here are imported.But if cabbage can grow in Valencia , then so as lettuce ,they even grow it in Tagaytay .

 

When Robinsons opens next year, some of your concerns will be addressed to. Their supermarket normally carry these ingredients and delicatessen area is part of the layout.