Filipino-Thai Palabok

I have been on a Southeast Asian flavor high lately. After satiating my Vietnamese Pho cravings, I now turn my gastronomic attention to Thai cuisine.  

My very first ever encounter with Thai food was during my College days at the University of Santo Tomas (UST), Manila. I remember this decent restaurant in Dapitan cor. Concepcion St, area... ah yes, S.R. Thai. (Thanks, Google!)

S.R. Thai serves traditional Thai dishes at reasonable prices. Some of my favorites from their menu are bagoong rice, pad thai, pandan chicken, and tom yum soup. 

It's been a while since I last eaten in that restaurant. If my memory serves me right, the last time was when our class gave this one professor (unanimously our favorite communications adviser) a farewell lunch treat. Incidentally, the restaurant was his top pick among the slew of food joints in the area. 

Anyway, I have always liked Thai food-- It is so aromatic. With this appreciation comes my obsession over wansuy/coriander/cilantro, which is a staple in most Thai dishes. It's actually an acquired taste for me. I hated it when I was a kid. I guess my 8-year old taste bud back then cannot get over wansuy's olfactory resemblance to a certain bug (as my dad succinctly puts it). But I have grown to love it. (I even dream about it sometimes. Haha).

So in my attempt to fuse Thai sensibilities in my Filipino palate, here's my take on the Pinoy classic Palabok (melding it with a Thai twist). 

The Recipe

Palabok noodles* [cooked according to package directions]

Tinapa** (Smoked Fish) [about a cup and a half, flaked]

Shrimps [about a cup, chopped]

Shrimp heads and shells [about a cup, pureed]

Fish sauce [1/4 cup]

Anato oil*** [1/4 cup]

Garlic [1 head, minced]

Onion [1 head, minced]

Chinese cabagge [1 whole, rough chopped, blanched]

Cilantro [a cup, chopped]

Spring Onions [a cup, chopped]

Celery [a cup, chopped]

Basil [half a cup]

Monggo Bean Sprouts [about 2 cups, blanched]

Salt and Pepper [to taste]

Flour [amount varies per sauce thickness desired]

Chicharon [about a cup, crushed]

Soup stock

Lemon juice [to taste]

Boiled egg [optional]

Directions

1.  In a pan, sautee garlic, onion, tinapa and shrimps. Add patis. Set Aside some for toppings

2. Deglaze with soup stock. Add celery and let broth boil. 

3. Season with salt and Pepper

4. To thicken sauce, stir in pre-mixed slurry of flour and water.

5. To assemble: Pour sauce over palabok noodles. Top with sauteed tinapa/shrimp meat, pre-blanched vegetables and chopped spices. Add crushed chicharon and squeeze in some lemon juice.    

6, Enjoooooooy! 

*A type of rice noodles used in the Philippines

**I used tinapang bangus (milkfish) from Bataan, Philippines

***Achuete-infused oil

Tuna+Kangkong [Watercress Spinach]+ Corn Carbonara

Over the weekend, my sister brought home a bag of pasta noodles and cans of tuna. This was her way of saying: cook me spaghetti, please.

And so gladly I obliged.

Between the two of us, my sister was the pickier eater. When we were growing up, feeding her would entail a [g]astronomical effort (pardon my indulgences with word play) for my parents. When it was time to eat, that would mean a series of her crying and deflecting a spoonful of food.

But I'm glad she outgrew that phase and is now more open-minded in expanding her flavor palate. She now even eats vegetables other than string beans! Now that is maturity. LoL.

Since my sister is the one craving for some pasta, I chose to incorporate three of her most favorite food in the dish, which are spicy canned tuna, corn and kangkong (watercress spinach).

The Recipe

Pasta Noodles [about 250 grams, cooked per package instructions]
Spicy Canned Tuna [1 can]
Whole Kernel Corn [about half a cup]
Kangkong (watercress spinach) [a bunch]
Rosemary [dried or fresh depending on one's taste]
Egg Yolk [2 beaten]
Milk or Cooking Cream [a cup]
Salt and Pepper [to taste]
Garlic [5 cloves, minced]
Onion [one head, chopped]


Directions

1. On a pan, saute garlic, onion and rosemary using the oil from the canned tuna. 
2. Add the tuna and corn.
3. Mix egg yol and milk/cream then slowly stir in the sauteed tuna and corn.
4. Drop the kangkong leaves in the sauce until it wilted and gets deeper color.     

Sauteed Talilong (Talinum) Leaves on a Bed of Scrambled Eggs

We ran out of our usual green leafy vegetables (e.g. watercress, cabbage) today so I turned to our small backyard for our supply of fiber. I noticed the abundance of talilong (talinum) plant growing wild in our area. They are all over the place yet unnoticeable. Save for its violet and yellow flower, it could be mistaken to an inedible grass. 

And so what can selftaughtkusinero have to do? I harvested a bunch of talilong leaves and cooked them right away. 

For more information about talilong you may check this website 

The Recipe

Talilong Leaves [about 2 cups]
Dried Rosemary [ a teaspoon]
Garlic [2 cloves, minced]
Toamto [ 1 big, rough chopped]
Salt and Pepper [To taste]
Sesame Oil [ a drizzle]
Eggs [2, scrambled] 

Directions

1.  Sautee garlic and rosemary in oil. 
2. Add tomatoes until slightly wilted
3. Add talilong leaves. Do no overcook. 
4. Season with salt and pepper. 
5. Drizzle sesame oil. 
6. Top on scrambled eggs. 
7. Serve. 

Weekend Whip: Radish+Cucumber+Adobo Canapé

One of my closest college friend is getting married Spring 2016. Our barkada (Filipino slang for group of friends) wishes her the best of luck as she journeys into this new phase in her life. 

Unfortunately, the wedding will be in the US and we cannot attend it. But crazy as we are, we are undaunted to witness the wedding ceremony even if it means watching it via Skype. In this day and age, why not take advantage of technology, right? This is not even a novelty anymore--there is actually an E-Burol package from a certain death care provider. Haha.

We are planning to dress in full wedding regalia and cheer our friend as she and her husband toast to a happy married life. Of course, we would also need party food to complete the convivial atmosphere. One of our friends jokingly suggested that I prepare the food (because selftaughtkusinero) that we would munch on as we Skype the wedding reception. Again, why not? 

So today, I'm inspired to create a quick canapé recipe, using ingredients which are available in our fridge.

The Recipe  

Radish [1 Long, thick, cut into circles.]
Cucumber [ 1 long, thick, cut into circles]
Left over Adobo [fried again until crispy, chop]
Coriander [chopped]
Onion [ 1 head, finely chopped]
Tomato [1 big, finely chopped]
Salt and Pepper [ to taste]

Directions

1. In a bowl, mix chopped tomatoes, onion, coriander and adobo flakes. 
2. Season with salt and pepper.
3. Top over sliced cucumber and radish. 
4. Chill. Serve.




  

Sun-dried Tomatoes+Spanish Sardines+Flax Seed Pasta

Over the weekend, I was overwhelmed by the explosion of Facebook posts about the results of the recent UAAP Cheerdance Competition and FIBA Philippines-China game. Some commentaries are hilarious, others are outright disrespectful.   

I understand what it means to root for a team and appreciate the passionate ways fanatics express their support. What is more fascinating though is the amount of creativity and energy dedicated by opinionated netizens just to prove a point. The "Lutong Macau" remark trended. It means rigging the result of a game to favor a particular team even if the competitor has displayed superiority in performance. This remark consequently traces its roots from the way Macau cuisine is cooked and served--ingredients are prepared even before it is ordered.  

Chowking, a local fast food chain, received derisive commentaries due to its  association to Chinese cooking. But its impressive marketing team was quick to respond with witty tweets (a PR genius move) getting favorable exposure for the Chowking brand in the process.   

In an effort to connect my rambling to the dish I am about to share [and admittedly, at the risk of propagating cliches], here's an easy to prepare noodle fare. I incorporated flax seed in this pasta dish as it is known to help lower hypertension--perfect for those who had outbursts due to the above mentioned sporting events.    

The Recipe

Pasta
Spanish Sardines [Spicy variant, 1 can]
Flax Seed [ 1 table spoon]
Sun-dried Tomatoes [ a cup]
Garlic [ 3 cloves, chopped]
Onion [ 1 big, chopped]
Dalandan [ 1, juiced]
Salt, Pepper, Sugar [To taste]

Directions

1. Cook pasta according to package instructions.
2. Sautee garlic and onion using the oil from the spanish sardines
3. Stir in the  sun-dried tomatoes, flax seed, and sardines. 
4. Add the dalandan extract.
5. Season with salt, pepper and sugar.
6. Serve hot.  

PS

Store bought sun-dried tomatoes can be quite expensive. You may prepare your own version of it and adjust how dehydrated your tomatoes are. Here's my own recipe: 

1. Cut tomatoes in half and remove the seeds.
2. Add salt, pepper, and cayenne pepper. 
3. Let it dry under the sun until desired dehydration is achieved [ usually at least 2 scorching days]
4. Cover it with a netted tray to protect it from flies. 

Cabbage Spring Rolls

One of my most memorable project as copywriter was the series of ads I created for Benilde School of Professional and Continuing Education (SPaCE). Under the supervision [ehem ...euphemism for  passionate brainstorming sessions, heckling, tough love feedback] of my former creative head, our team conceptualized three print layouts to launch SPaCE's Diploma on Restaurant and Institution Management course (I'll share the layouts once I get to retrieve them from my labyrinth of files). 

In one layout, we used a cross-section of a cabbage as a visual metaphor for the brain and the visionary who is responsible for dishing out the recipe for a successful restaurant business. 

Aside from being a spot-on graphic representation for the brain, cabbage is also one of the most wholesome food on the planet. This cruciferous vegetable is a nutrition wonder known for its cancer prevention benefits. Read more on cabbage's nutritional profile at the World's Healthiest Foods website. 

If you want to experiment on cooking cabbages, this version of cabbage spring rolls is a good start.  

The Recipe

Cabage [1 head, blanched; a cup shredded]
Celery [3 sticks with leaves, chopped]
Cilantro [ about a cup, chopped]
White Onion [ 1 large, sliced]
Garlic [at least 5 cloves]
Ground beef [1/4 kilo]
Vermicelli Noodles [about 50 grams]
Tomato Sauce [about 2 cups]
Soy Sauce [To taste]
Flour [1tablespoon]
Water [To preference]
Salt and Pepper [to taste]
Lemongrass [optional for securing the cabbage; you may use strings as alternative]
Sesame Oil [ To taste]

Directions

1. In a pan, render fat from ground beef. Saute garlic and onion.
2. Add shredded cabbage, celery and cilantro and vermicelli noodles. Don't overcook. Season with salt and pepper. Set aside.
3. Blanch cabbage until tender.
4. Fill the rolls with the beef-noodles mixture. Secure rolls by tying lemon grass around it. The lemongrass adds another flavor dimension to this dish. If you don't like the gingery taste, use thread instead. 
5. In the same pan used for the beef-noodle mixture, put in the tomato sauce and flour. Season with soy sauce, salt and pepper. Add water. Drizzle with sesame oil.  
6. Drop the cabbage rolls into the sauce pan and let it simmer for about 5 minutes. 
7. Serve hot. 

  

Dilis + Grilled Seaweed Rice

If you want to know a new place or better yet immerse in its culture, try its local food offerings. 

In my few travels to neighboring Asian countries, I had the privilege of eating fares that I would not normally eat back home. During my trip in Hong Kong, I tried congee with pig's intestine (very similar to our Filipino goto but less salty). Not really a fan of it though. But HK noodle soups? TDF! I swear if I will join any reality TV, that would be the "live in HK and eat noodle soup only" show. 

I also got to taste their octopus cake and their version of fish balls. Their skewered balls are quite different to the ones we have here in the Philippines in terms of texture, but it's worth trying. I was also lucky to have eaten in Tim Ho Wan in Hong Kong even before their pork buns and dimsums made a craze in Manila. Tim Ho Wan lives up to the much hyped reviews; its food is truly worth queuing for. 

HK Food Finds

In Singapore, I tried every recommended nomnom: one-dollar ice-cream, laksa, sugarcane juice, cereal prawns, chili garlic crab and so much more. All of them are certified delights to any foodie in search of new flavors. 

Singapore Food Finds

Still in Singapore: I was mistaken for Indonesian. One of the hawkers tried to converse with me in Bahasa. Cool! He talked me into ordering a soup dish which I believe is called Soto Ayam. I am not sure though as when I did a quick Google check, it does not look what I had ordered.  The soup that I got was brown in color: a broth-y bowl with lots of...kamote (sweet potato). Haha. So much for being adventurous. 

Speaking of Indonesia, I have tried Nasi Goreng and it's one of my favorite Indonesian dishes. This has inspired me to cook my own version of it. Here's the recipe: 

The Recipe 

Left-over Rice [about 5 cups]

Dilis [dried fish, about half a cup]

Garlic [5-6 cloves]

Parsley [ half a cup]

Grilled Seaweed [ 1 roll]

Salt and Pepper [to taste]

Sesame Oil [ one tablespoon]

Cooking Oil 

Directions

1. In a pan, fry dilis until crispy. Set Aside. 

2.In the same pan, saute garlic then add the left-over rice.

3. Add the dilis and grilled seaweed. 

4. Season with salt and pepper. 

5. Drizzle with sesame oil and top with chopped parsley. 

6. Serve hot. 

Weekend Whip: Saluyot Ravioli

I know a lot of people who disdain eating Okra and Saluyot (Jute) leaves because of the thick (often described as mucous-like) liquid that comes with them when they are cooked. These vegetables are wonder foods though, so eating them would be good for your health. Some even say that Jute leaves were eaten by Cleopatra for its anti-aging benefits. It's even easy to grow. No green thumb required. We have plenty of Saluyot grown at at our backyard. Hence this new recipe.

To encourage picky eaters to eat Saluyot, here's my Saluyot Ravioli recipe.


The Recipe

Saluyot/Jute Leaves [A handful. The bigger the better. Separate the biggest ones and sauté the smaller ones]
Ground Pork [1/4 kilo]
Plantain [1, minced]
Celery [A stalk, minced]
Carrots [one small, grated]
Egg [2, beaten]
Flour [2 tablespoons]
Pepper [To taste]
Salt [To taste]
Sugar [To taste]
Tomato Paste [3 tablespoons]
Red Wine [one cup]
Garlic [5 cloves, minced]
Onion [1 head, minced]
Ginger [About the size of a thumb, julienned]
Sesame oil [one table spoon]

Directions

1. In a bowl, mix ground pork, sautéd jute leaves, carrots, celery, onion, garlic, pepper, salt, sesame oil.

2. Beat one egg and add to the mixture.

3. Beat the other egg and add the flour. You will use this as paste to seal in the pork mixture filling  with the Saluyot leaves as your wrapper.

4. Dip the jute leaves in egg and flour. Put ample amount of pork mixture filling and top it with another Saluyot leaf. Seal the edges using the egg-flour mixture.

5. In a pan, sauté ginger. Add tomato paste and red wine. Let it simmer. Season with salt, pepper and sugar to taste.

6. Drop the stuffed Saluyot leaves and let them simmer until sauce is considerably thicker and reduced.

7. Serve.