MISCELLANEOUS RECIPES

Atsara   Burung Ebun   Pan De Sal   Pancit Luglug/Palabok

Pancit Molo   Siopao   Okoy   Bobotu (Tamales Kapampangan)

ATSARA

4 cups grated green papaya or grated turnips
1/2 cup salt
1 cup vinegar
2 small carrots, pared and sliced thinly
1 small green pepper, seeded and cut into strips
1 small red pepper, seeded and cut into strips
5 tbsp. raisins
1 medium can of crushed pineapple


Pickling Solution:

1 cup white vinegar
1 tsp salt
1/2/ cup white refined sugar
1/4 cup brown sugar
2 tbsp. ginger finely minced
1/4 cup finely minced onions
5 cloves garlic, finely minced

• Combine grated papaya/turnips and 1/2 cup salt and enough boiling water to cover mixture.  Let stand for 2 minutes.
• Drain.  Wrap 1 cup at a time in a "J" cloth and squeeze out moisture.
  
• Soak grated papaya/turnips in 1 cup vinegar overnight. Squeeze out as much vinegar from the papaya/turnips as much as possible.
  
• Combine all ingredients for pickling solution in a stainless steel or pyrex saucepan. Place over moderate heat, stir until sugar is dissolved.
  
• Bring to a boil. Lower heat and simmer for a few minutes. Remove from heat and let cool slightly.
  
• Combine grated papaya/turnips with rest of ingredients. Pack in sterilized jars and pour hot pickling solution over the vegetables. Let cool at room temperature.
  
• Cover jars tightly and refrigerate. Will keep indefinitely in refrigerator. Ripens after first week.
  

BURUNG EBUN (Pickled Eggs)

2 doz. chicken or duck eggs
2 - 2 1/2 cups rock or pickling salt
8 cups hot water

• Use eggs that are thick shelled with no cracks. Arrange them in a wide mouth glass jar or porcelain crock. Put a weight on eggs to keep them down when brine is added.
• Put 8 cups of hot water in a pitcher and gradually stir in 2 cups of rock salt and continue stirring until salt is completely dissolved. 
• Add more salt until the solution cannot take anymore salt (when additional salt won't melt but strays at the bottom like a sediment). Let cool. If desired, test the saltness of the brine by dropping a slice of potato in it. If the potato floats, the solution is salty enough
• Pour cooled salt solution over eggs in the jar. Cover jar with foil or plastic wrap and let stand in a cool dark place for 3-4 weeks
• After 3-4 weeks, remove the eggs from the brine (brine may be used again for curing more eggs). Mark eggs with a pencil to distinguish them from the other eggs. Store in refrigerator and cook as needed
• To cook: start by adding enough water to cover eggs completely. Bring to a boil over medium high heat, immediately reduce heat and simmer for 15 minutes. Cool under cold running water
• When ready to serve, cut in half lengthwise and serve shelled or unshelled with slices of fresh tomato.
  

PANCIT LUGLUG (Palabuk)

1 lb. bihon (rice sticks)
2 tbsp. oil
3 cloves garlic, minced
1/2 lb. cooked pork, diced
1/2 lb. small shrimps, shelled
1/2 cup pork broth
1 cup diced fried tokwa (tofu)
2 hard boiled eggs, coarsely chopped
1/2 cup crushed bacon rind cracklings or pork rind cracklings, crushed
1/4 cup finely shredded tinapa (smoked fish)*
1 can (8 oz.) clams, drained (optional)
2 tbsp. patis (fish sauce)>
1 tsp. salt
1/8 tsp. pepper

• Soak noodles in water for 10 minutes then drain.
• Over medium heat, saute garlic in skillet in 2 tbsp. oil until brown. Set aside - use for garnishing.
• Saute pork in remaining oil in about 10 minutes. Add shrimps, seasonings, 1/2 cup broth and let simmer for 5 minutes.
• Strain pork-shrimp mixture when done. Set aside. Save juices.
• In big pan, bring 2 qts. water to boil. Place a handful of drained noodles in a strainer and rip in boiling water. Boil for 2-4 minutes or until tender. Lift strainer out of water; drain noodles thoroughly and transfer to a serving dish. Cook rest of the noodles in the same manner.
• Pour red sauce (Palabok) over noodles. Top with the pork-shrimp mixture and the rest of the ingredients. Serve with lemon wedges and a small bowl of patis for further seasoning if desired.
  
  * In place of tinapa, use any smoked fish (about 2 oz.). Place smoked fish in a 250 degree F oven for 1 hour or until dry.
  

  PALABUK:

  1/4 cup achuete water or 2 tbsp. achuete oil
  1/2 cup flour or cornstarch
  2 1/2 cup pork broth
  Juices from sauteed pork-shrimp mixture
  

• Add a little broth (1/4 cup) to the flour to make a thin paste. Stir rest of broth in.
  
• Add achuete water and enough water to make 3 cups of sauce including broth added earlier. Bring to boil. Lower heat and simmer for about 5 minutes. Correct seasoning.
  

PANCIT MOLO (Wonton Soup)

1 tbsp. cooking oil
1 clove garlic, minced
1 small onion, chopped
1/8 tsp pepper
2 quarts (8 cups) chicken broth
30 wonton wrappers

Filling:

1 cup ground pork
1/2 cup flaked cooked chicken meat
1/2 cup chopped shrimps
1/4 cup chopped canned water chestnuts
3 green onions, chopped
3 tbsp patis
2 tsp salt

• Combine all filling ingredients but use only 1 tsp of green onions, 1/2 tsp of salt and 1 tbsp of patis, set aside the rest for the broth.
  
• Wrap filling in wonton wrapper as follows: place a tsp of this mixture in the center of each wonton wrapper; gather edges of wonton wrapper to form a pouch; press edges together to seal in filling. Set aside covered with dry kitchen towel.
  
• Saute garlic and onions in hot oil until light brown. Add chicken stock and the remaining patis and salt from the filling. Bring to a boil, drop wontons in boiling broth.
  
• Stir in remaining meat mixture to broth. Let simmer for 15 minutes. Add pepper and correct seasoning.
  
• Garnish with remaining chopped green onions. Serve hot.
  

OKOY

2 cups bean sprouts washed and drained
2 med. size  squash or sweet potatoes
1 bean curd or tofu (available in oriental stores), cut in to 1/2" pieces
3 tbsp. chopped green onions
1 cup small shrimps, shells on
2 cups oil


BATTER:

1/2 cup cornstarch
1/2 cup flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup water

• Combine all batter ingredients. Mix until smooth.
• Peel and grate (coarse) the squash or sweet potatoes.
• Mix in grated squash (sweet potatoes), bean sprouts and green onions with the batter.
• Put about 1/3 cup of the sprout and batter mixture in an oiled saucer.
• Top with 2 bean curd slices and 2-3 shrimps. Slide contents off into hot oil.
• Fry until brown and crispy on both sides. Drain.
• Serve with vinegar-garlic dipping sauce.
  

PAN DE SAL

1 loaf frozen white bread dough
1/4 cup fine bread crumbs
1/4 tsp. salt

• Thaw dough at room temperature for several hours.
  
• On a lightly floured flat surface roll dough to form a cylinder about 2" in diameter. Combine bread crumbs and salt. Roll dough on crumb mixture. Cut into 1 1/2" pieces.
  
• Lay cut out side in a greased cookie sheet. Cover with a dish cloth and let rise in a warm place for 1 hour and 15 minutes.
• Preheat oven to 400 degrees F. Bake rolls for 15 to 20 minutes or until golden brown.<

SAGO and GULAMAN

1 cup sugar 2 cups water 1 tsp banana extract
1 bar white gulaman, soaked in water and drained
3 cups cooked sago
(cooked per Mario Lagman's precise instructions below)

(Buy from any oriental store (Philippine Brand are bigger) the biggest you can find. Put in a boiling pan with enough water to soak and more to compensate for evaporation. Keep boiling until only a small opaque spot in the middle of each sago is visible-half its original size. Then dump everything - sago and boiling water - into a collander to drain the water. Rinse sago with cold water mixing in the process until cooled down. Put in a deep pan and let soak in cold water overnight. Next morning your sago should be soft all the way and ready for serving with "arnival" and crushed ice.)

Procedure: (Pamaglutu)


• Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened gulaman and stir till completely melted. Strain into a baking pan. Cool and cut into cubes.
  
• For the sago, make a syrup following the procedure for the gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Add the banana extract. Serve with the cubed gulaman with crushed.

SIOPAO

1 package active dry yeast
1 tbsp. sugar
1/4 cup lukewarm water
1 cup lukewarm milk
4 cups sifted all-purpose flour
2 dozen 2" square pieces of waxed paper

• Sprinkle yeast and sugar into 1/4 cup lukewarm water. Let stand for about 3 minutes then stir to dissolve completely. Let stand for 5 minutes.
  
• Sift flour in large bowl. Slowly pour in yeast mixture and lukewarm milk, stirring with a wooden spoon, then with the hands until mixture is throughly combined.
  
• Knead the dough on a lightly floured surface for about 5 minutes. Place the dough in a large bowl, cover with a damp towel and let rise in a warm, draft-free place until dough doubles in volume.
  
• Press hard dough into the large bowl. Cover and let rise until it has doubled in volume again. Meanwhile, prepare filling.
  
• Turn the dough on a slightly floured board again and knead until smooth and satiny in texture. Roll dough to form a long cylinder about 2" in diameter. Slice into 1" rounds. Flatten each to a 4-5" diameter round.
  
• Place 1 heaping tbsp. of filling and cubes of salted egg in center. Gather edges of dough to form a pouch. Press edges together and give it a twist to seal in filling. Place each bun on 2" square of waxed paper sealed edges down. Cover with a dry kitchen towel and let rise in a warm place for 30 minutes.
  
• Put enough boiling water in lower part of a steamer to come to within an inch of steamer rack. Arrange buns 1" apart on a rack. Cover steamer, bring water to a rolling boil and steam for about 10 minutes.
  
  FILLING:
  
  1 lb. lean pork diced
  2 tbsp. soy sauce
  1/2 tsp. salt
  2 tsp. sugar
  2 tbsp. cornstarch
  3 tbsp. cooking oil
  1 cup broth
  1 tsp. sesame oil(optional)
  2 shelled salted eggs, cut into big cubes(optional)
  
  
• Combine pork, cornstarch, soy sauce, salt and sugar.
  
• Saute pork in hot oil until light brown. Add sesame oil and broth. Simmer until pork is tender and sauce thickened. Set aside until dough is ready to be filled.
  

BOBOTU (TAMALES KAPAMPANGAN)

2c. toasted rice, soaked in 1 1/2 c. water and ground 1/2 c. brown sugar
1 c. kakang gata (drain thin liquid from the cream of canned
coco milk and add the thin liquid to thin coconut milk)
4 c. thin coconut milk (add enough water to 2 cans of coco milk to make 4 cups)
1/4 c. water
2 tbsp. achuete seeds soaked in 1/4 c. water
2 tbsp. salt
1 tbsp. water
1 c. finely chopped roasted peanuts hard-cooked eggs, sliced thin
1/2 k. pork, boiled and sliced meat from 1 chicken breast, boiled and shredded slivers of ham
banana leaves (wilt by passing leaves over flame)

• Mix ground rice, thin coco milk, sugar, salt, pepper.
• Divide into two portions and place in two separate kawalis.
• In one kawali, add the 114 c of water. In the other, add the achuete-colored water
• Cook until smooth and thick. Remember to stir constantly while cooking so it doesn't stick to the kawali
• Add the kakang gata and stir until smooth
• Add the chopped peanuts to the galapong without achuete before taking it out of the fire
• Prepare wilted banana leaves by cutting into pieces about ten inches wide
• Put two pieces together. Place 1/2 sandok-ful of the white galapong in the center of the leaf.
• Place 1/2 sandok-ful of the red galapong on top of the white.
• Place pieces of pork, ham, chicken and egg on top
• Wrap the tamale in the form of a square. Wrap again with a narrow piece of banana leaf and tie around the four sides with butcher's twine.
• Boil water in a large stock pot. Drop the tamales when the water is boiling.
• Cook the tamales for 1/2 hour.
• Cool tamales before serving.
  

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