Palabok

I can't help my mouth to water while typing this post. It makes me crave to have Palabok in an instant! But I am currently stuck here in office while blogging so I guess I just have to day dream and satisfy my craving with the photo below. =(

Palabok is one of my childhood favorite, especially my Mom's version which is unfortunately not the same as what I've cooked. I cooked it perfectly but not as authentic as my Mom's.

Well, anyhow, this recipe will surely be in your next to-cook list. It is quite a work though, specially with the chopping part, but I'm sure that everything is worth a wait.

Ingredients

• 2 packs rice noodles
• 3 tbsp cooking oil
• 2 tablespoon onion minced
• 2 tablespoon garlic minced
• 1/2 kg ground pork
• 1 cup fried tofu - small cubed
• 2 tbsp atsuete powder
• 3 1/2 cups water or pork broth
• 5 tablespoons cornstarch
• 2 tablespoons fish sauce
• salt
• pepper
• 1 Mama Sita Palabok powder

Toppings:

• 2 cups fried tofu (tokwa), small cubed
• ½ cup cooked shrimps (boiled or steamed)
• ½ cup cooked squid (adobo)
• 1/4 cup green onion or scallions, finely chopped
• 3 tbsp fried garlic
• 1 cup shredded Chinese cabbage
• 2 pieces lemon, sliced

Procedure:

1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Saute Garlic and onion in a medium hight heat.
3. Put-in the ground pork and cook for about 7-10 minutes
4. Put the fried tofu and mix.
5. Dilute the atsuete powder in water or pork broth then pour the mixture in the casserole.
6. Bring to a boil (If you are using atsuete seeds, soak them first in 3 tbsp water to bring-out the color)
7. Add the cornstarch and Mama Sita Palabok powder gradually while stirring.
8. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
9. On another casserole, boil water in a pot.
10. Place the soaked noodles in a strainer then submerge the strainer in the boiling water for about a minute or until the noodles are cooked.
11. Remove the strainer from the casserole and drain the liquid from the noodles.
12. Place the noodles on a serving plate.
13. Pour the sauce on top of the noodles then generously arrange toppings over the sauce.
14. Best serve with a slice of lemon or calamansi. Enjoy!

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Pork Lengua with White Mushroom Sauce

Lengua is a Spanish word for tongue. It can be used as a great recipe, either pork or ox tongue, but you should definitely be patient in cooking this though. Some might consider this as an exotic dish but since we always have this dish on every occasions  in the Philippines, I get used to it and I could say that it is indeed special and very tasty.

Pork or Ox lengua in white or red mushroom sauce is one of my personal favorite. I don't know why I haven't cooked it before to feature here in my blog. Maybe, I just know that it is very special for me and I don't want to ruin my expectations.

Well, I guess I recently had enough courage to try this recipe and I must say that it was near to perfection. :)

I should have been a little bit more patient in boiling the tongue to achieve the right tenderness, otherwise it was very good.

Ingredients:

• Pork Tongue - 1 kg
• 3 tablespoon lemon juice
• 1/2 cup soy sauce
• 3 tablespoon garlic powder
• 1 cup whole mushroom
• 2 tablespoon onion chopped
• 3 tablespoon garlic minced
• 1 cup (1 can or 1 sachet diluted in water) Mushroom Soup
• 1 cup all-purpose cream
• salt
• pepper
• water
• oil

Procedure:

1. Boil the whole tongue in water with salt for 15-20 minutes.
2. Do not turn-off the heat. Remove the tongue from boiling water and scrape-off the white outer layer of the tongue. Once cleaned, put it back in the boiling water and let it tenderize for another 40 minutes.
3. Turn off the heat and remove the tongue from the boiling water.
4. Slice it for about 1/4 - 1/2 inch width.
5. Marinate it for at least an hour (best overnight) with soy sauce, garlic powder and lemon juice. Keep in refrigerator.
6. On a casserole with medium high heat, saute garlic and onion until lightly brown.
7. Put the marinated sliced pork tongue on the casserole and saute for 5 minutes.
8. Pour 2 cups of water, cover the casserole and let it simmer for 15 minutes.
9. Pour the mushroom soup and all-purpose cream.
10. Put the whole mushroom.
11. Season with salt and pepper. Mix thoroughly. You can add more water depending on the thickness of the sauce that you want. Let it simmer for another 5 minutes.
12. Serve and enjoy! =)

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Atsara / Atchara (Pickled Green Papaya)

It is funny that my comeback recipe is atsara/atchara, which is not a main course but a very common side-dish for us Pinoys. It has been 2 months since my last post. I've had many recipes piled-up but I guess I'm just so excited to share with you guys a very easy and authentic Filipino food side-dish that was made possible only because of my wild curiosity.

I don't know what popped in my head that I was suddenly challenged to make my own atsara. We don't even have main dish lined-up to match it. Anyhow, I made it perfectly and it is also a very nice gift for relatives and friends especially for the upcoming holiday season =)

Ingredients:

• 4 cups of shredded green papaya
• 1 big or 2 small carrots - shredded + flower sliced
• 1/2 cup onion - sliced
• 3 tablespoon minced garlic
• 1 medium size green bell pepper - julienned
• salt
• 1 1/2 cup sugar
• 3 cups vinegar

Procedure:

1. Rub shredded papaya with salt and wash thoroughly.
2. Squeeze out all the water and dry in trays for at least 2 hour.
3. Mix all ingredients except sugar and vinegar. Set aside.
4. In a casserole, bring to boil the mixture of sugar and vinegar. Let it boil for a minute, switch off the fire and let it cool for 5-10 minutes.
5. Pour the vinegar mixture on top of papaya mixture and combine well.
6. Put it a container and sealed properly. Let it cure for a day or so before serving.

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