Kimchi

Kimchi (Hangul: 김치, Korean: [kimtɕʰi]; English /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dishmade of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months.There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as the main ingredients.





How to make Kimchi

Equipment you'll need

• Chef's knife
• Large mixing bowl
• Small mixing bowl
• Food prep gloves
• Strainer
• Cutting board
• 6-cup Mason jar with lid

Ingredients

• 2.5 lbs. Napa cabbage, stemmed and cut lengthwise
• 6 to 8 cups + 1 tablespoon water, filtered or distilled*
• 1/4 cup + 1 tablespoon kosher or sea salt
• 5 garlic cloves, minced
• 2 daikon radishes, trimmed and cut into matchsticks
• 1 bundle scallions, trimmed, cut into 1-inch sections
• 1 tablespoon fresh ginger, grated
• 3 to 5 tablespoons coarse Korean red pepper flakes*
• 1 teaspoon white sugar
• 1/2 nori sheet, torn into small pieces*

Notes on ingredients

* The amount of water used is dependent on the size of your mixing bowl. A bigger bowl requires more water.

* Korean red pepper flakes, called gochugaru, are found in Asian markets or can be purchased online.

* Many kimchi recipes call for fish sauce, which adds a savory dimension to kimchiknown as umami. Dulse or nori, saltwater vegetables made from kelp and seaweed respectively are good substitutes.

Cooking directions

1. Rinse and prep cabbage. Cut cabbage into strips and place in mixing bowl. Add 1/4 cup salt and gently massage salt into leaves while using gloves. Pour water into bowl until cabbage is just covered, about 10 minutes. Place plate on top of cabbage to weight. Set aside for at least 3 hours or overnight, folding once or twice
2. Pour cabbage into a strainer and rinse under cool running water. Set strainer aside to allow cabbage to drain, about 20 minutes. Dry mixing bowl and set aside for reuse.
3. Combine sugar, pepper flakes, nori and sugar in a small mixing bowl. Add 1 tablespoon filtered water and stir contents until a thick paste forms. Combine 2 cups water with 1 tablespoon salt and stir. Set aside.
4. Meanwhile, rinse and prep daikon, ginger, scallions and garlic. Combine ingredients with cabbage in mixing bowl. Add paste and fold until the cabbage is evenly coated with paste, about 2 minutes.
5. Pack kimchi into Mason jar. Add just enough brine from step three (if needed) to cover ingredients. Seal and place jar on a shelf out direct sunlight for 24 hours. After 24 hours, open jar to release gasses, it should be stinky. Then reseal and store kimchi in fridge for up to 1 month. Add to soup, as a side dish, or with veggie burgers.

source: mnn.com

TINOLA

    Tinola in Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.^[1]

     Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions andfish sauce. A common variant substitutes fish or pork for chicken, chayoteinstead of papaya, or with tomatoes and moringa leaves known as marungayor malunggay or kamunggay (in Cebuano), instead of pepper leaves.^[2]However, an all-vegetable broth in Cebu with kamunggay in prominence is called utan kamunggay or utan bisayâ, while it is called law-oy in Mindanao and laswa in Hiligaynon. Another variation is Tinolang Tahong, a soup made with mussels, ginger, onion, garlic and bird's eye chili.

       The exact origins of Tinola is obscure. One of the earliest mentions of the dish is in José Rizal's first novel, Noli Me Tangere, where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe. He was given the breast, to the dismay of the corrupt Spanish friar, Padre Damaso, who got chicken neck, which is considered to be the least favored chicken part.

 

 How to cook:

Ingredients

·         1 whole chicken, cut into serving pieces

·         36 ounces rice washing

·         ½ pc small green papaya, cut into wedges

·         1 tbsp garlic, minced

·         1 medium sized onion, chopped

·         1 thumb ginger, cut into strips

·         2 tbsp fish sauce

·         Hot pepper leaves

Instructions

1.    Sauté the garlic, onion, and ginger

2.    Put-in the chicken and cook until color turns light brown

3.    Add the fish sauce and mix well

4.    Pour-in the rice washing and put to a boil. Simmer for 45 minutes.

5.    Add the green papaya wedges and simmer for 5 minutes

6.    Add the hot pepper leaves

7.    Add salt and pepper to taste

8.    Serve hot. Share and enjoy!

PAKSIW

PAKSIW

Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families.

 

Ingredients

·         2 pieces fish (about half a pound each), cleaned and scales removed

·         1 knob ginger, sliced and pounded

·         6 cloves garlic, skin removed

·         ½ cup vinegar

·         1 cup water

·         1 medium onion, sliced

·         1 small bitter gourd, chopped (optional)

·         3 pieces finger chili

·         2 teaspoon salt

·         1 teaspoon whole peppercorn

Instructions

1.    Heat a pan and cooking pot then pour-in vinegar and water.

2.    Add salt and whole peppercorn then stir. Bring to a boil.

3.    Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.

4.    Turn off the heat and transfer to a serving plate.

5.    Serve hot with steamed rice. Share and enjoy!

6.    Note: You may substitute salt with ¾ to 1 tablespoon fish sauce.

Binagoongang Baboy Recipe

Binagoongang Baboy Recipe (Pork in Shrimp Paste)

Pork Binagoongan, also called Binagoogang Baboy, is pork stewed and sautéed in shrimp paste. It is one of the all-time favorite Filipino dishes. A perfect dish when served with fried eggplant, unripe mango, and steamed rice!

The key ingredient of Pork Binagoongan is the shrimp paste (Bagoong Alamang in Tagalog), a condiment made from a fermented mixture of small shrimps and salt, which gives flavor to the dish.

Ingredients

·         1½ lbs. pork shoulders, cut into cubes

·         ¼ cup shrimp paste (cooked)

·         2 medium plum tomatoes, diced

·         1 large yellow onion, diced

·         1 teaspoon minced garlic

·         2½ cups beef broth

·         1 medium Chinese eggplant, sliced

·         ¼ teaspoon ground black pepper

·         3 tablespoons cooking oil

Instructions

1.    Heat the oil in a cooking pot.

2.    Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place in a plate. Set aside.

3.    On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and tomatoes are soft.Note: add more cooking oil if needed.

4.    Add the pork slices in. Cook until the color of the pork turns light brown.

5.    Pour-in the beed broth. Let boil. Cover and simmer for 45 to 60 minutes or until the pork is tender.

6.    Add the shrimp paste. Stir and cook in low to medium heat for 3 to 5 minutes. Note: there should still be some liquid in the pot. If the pot is almost dry, add 1 cup of beef broth.

7.    Add the fried eggplant.

8.    Tranfer to a serving plate.

9.    Serve. Share and enjoy!

Sinigang

Sinigang


Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in Philippine cuisine, and is related to theMalaysian dish singgang.

Ingredients

·         2 lbs pork belly (or buto-buto)

·         1 bunch spinach (or kang-kong)

·         3 tbsp fish sauce

·         1 bunch string beans (sitaw), cut in 2 inch length

·         2 pieces medium sized tomato, quartered

·         3 pieces chili (or banana pepper)

·         1 tbsp cooking oil

·         2 liters water

·         1 large onion, sliced

·         2 pieces taro (gabi), quartered

·         1 pack sinigang mix (good for 2 liters water)

Instructions

1.     Heat the pot and put-in the cooking oil

2.     Sauté the onion until its layers separate from each other

3.     Add the pork belly and cook until outer part turns light brown

4.     Put-in the fish sauce and mix with the ingredients

5.     Pour the water and bring to a boil

6.     Add the taro and tomatoes then simmer for 40 minutes or until pork is tender

7.     Put-in the sinigang mix and chili

8.     Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes

9.     Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.

10.    Serve hot. Share and enjoy!

Sinigang variations

• ·        Sinampalukang Manok from Baliuag, Bulacan
• ·        Sinigáng sa Misô (Sinigang with miso added to the soup as the umami element, usually with a tamarind base)
• ·        Sinigáng sa Bayabas (Sinigang that uses guava as the sour soup base)
• ·        Sinigang sa Mangga (Sinigang that uses unripe mango as the sour soup base)
• ·        Sinigang sa Kalamansi (Sinigang that uses calamansi or lemon as the sour soup base)
• ·        Sinigáng na Isdâ (Fish Sinigang)
• ·        Sinigáng na Baboy (Pork Sinigang)
• ·        Sinigáng na Hipon (Shrimp or Prawn Sinigang)
• ·        Sinigang na Baka (Beef Sinigang)
• ·        Sinampalukang Manók (Chicken with tamarind leaves)

Adobo

ADOBO

Adobo is one of most popular are delicious dishes in the Philippines. from the Spanish word adobar, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 by the Spaniard Pedro de San Buenaventura.

For nearly five centuries, Filipinos have been coming up with their own new and unique takes on this classic. Here are a few of the more popular ones:

• Chicken Pork Adobo – This is the “standard” version served in homes and carinderias across the country. Soy sauce gives it a dark color and salty flavor. Traditionally, it’s eaten the day after it’s made, once all the flavors have mixed, reabsorbed, and intensified. Since it involves two kinds of meat, the pieces of chicken are removed from the pot once they’re done, leaving the pork chunks to finish stewing.

• Beef/Chicken/Pork Adobo – This more decadent spin on the classic stew originated in Batangas, where achuete (annatto) water is sometimes substituted for the soy sauce. This results in a less salty sauce and adds a reddish tinge to the dish. The meat is braised in order of toughness, with the hardier beef pieces hitting the pan first.

• Adobo sa Gata – A popular dish in Southern Luzon, this Bicolano take on adobo adds coconut milk to the vinegar braising liquid. Green finger chili peppers, which abound in Bicol, are used instead of black peppercorns.

• Adobong Puti (White Adobo) – Although this dish is actually brown (an effect of frying the meat prior to braising), it gets its name from the clear vinegary liquid it’s traditionally made with. This version is preferred by the purists since it eliminates the soy sauce and the laurel leaves from the recipe, giving way to the three basicadobo flavors: vinegar, garlic, and peppercorns.

• Adobong Puso ng Saging – This delicacy calls for sliced white banana flowers sautéed in white vinegar, a helping of bagoong (shrimp paste), and a sprinkling ofsuahe (small shrimps). Hailing from Cavite, this vegetable-based adobo is used as the main souring agent in the province’s version of pancit guisado.

• Adobong Malutong (Crispy Adobo) – Proving that Filipinos are highly resourceful when it comes to recycling leftovers, adobong malutong entails shredding the meat from leftover chicken and pork adobo , and frying them in hot oil until they are brown and crisp. Crunchy adobo flakes are known for their long shelf-life (especially when refrigerated in a sealed container) and for their versatility (they are paired with everything from kare-kare to lugaw).

• Adobong Pusit (Squid Adobo) – Originating from coastline areas where seafood is plentiful but meat is scarce, this particular adobo’s sauce is blackened further by pouring squid ink into the stew along with vinegar and soy sauce. Green finger chili peppers are sometimes added for an extra kick.

• Apan-apan Adobabo – This Ilonggo dish uses kangkong (water spinach) as its main attraction. This version is inherently vegetarian, but is occasionally made decadent with the addition of tulapo (bits of pork fat rendered in oil).