Hingpit


Broccoli and Tomato Salad
26 September 2010, 12:31 pm
Filed under: Salad, Vegies

This very simple salad can be intensified by adding nuts, cooked bacon, dried fruits, red onions and cheese.

Ingredients:
1 large head broccoli, cut into small florets
6 ounces cherry or grape tomatoes, halved or
2 firm red roma tomatoes

For the dressing:
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons wholegrain mustard
2-3 tablespoons white white
Salt and freshly ground black pepper to taste

Procedure:
Bring a large pot of water, salted with a teaspoon of salt, to a boil.
Add the broccoli florets. Cook 1-2 minutes, drain
Whisk together dressing ingredients and pour dressing over salad and
Toss just before serving.

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Filipino Bihon and Singapore Bee Hoon are one and the same
8 June 2010, 1:43 pm
Filed under: Cooking, Noodles, Pork, Vegies

The two fried rice noodle dishes have a lot in common. Just like other Asian cuisines there are several variations of it around Asia. The Singapore Bee Hoon I’ve tasted during our last visit in Singapore is one of the best fried rice noodle dishes. Here is my version.

Ingredients:
1 packet rice vermicelli
3 eggs, beaten
oil
2 tbsp chopped garlic
500g pork spare ribs, thinly sliced
3 pcs Chinese style Lup Chong (Chinese sausage), thinly sliced
1 medium sized onion, thinly sliced
1 small carrot, julienned
1 cup cabbage, thinly sliced
1 cup washed beansprouts
1 cup green beans, cut diagonally into one-inch length.
½ red capsicum, thinly sliced
½ cup dried black fungus,
2 cups water
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp sesame oil
1 chicken cube
salt and pepper to taste

Optional for Garnishing:
Fried Fish Tofu, sliced
Fried dried shredded squid
Fried eggs, sliced into thin strips
Calamansi (squeeze calamansi juice into the bihon/bee hoon before eating)

Procedure:
• Soak the rice vermicelli in hot water for about 8 to 10 minutes until soft (al dente) Drain and set aside.
• Soak dried black fungus in hot water for half an hour. Drain and slice thinly.
• Fry eggs, fish tofu, Chinese sausage and shredded dried squid, separately. Set aside.
• In a clean wok add oil and sauté garlic, onion until fragrant.
• Add sliced pork and sauté until brown.
• Add water, oyster sauce, soy sauce, fried Chinese sausage, chicken stock cube and cook until pork is
tender.
• Adjust the taste with salt and pepper
• Add the carrots, beansprouts, red capsicum, green beans, cabbage, black fungus
• Stir to combine, cover and cook for 2 to 3 minutes or until vegetables are starting to soften.
• Scoop and transfer the cooked pork and vegetables to a plate or shallow bowl and set aside.
• In the remaining broth, add the rice vermicelli in the wok, stirring constantly until the noodles have absorbed all the broth.
• When the noodles are done, add the cooked pork and vegetables and sesame oil to the pan and toss thoroughly.
• Serve noodles and garnish with the previously cooked egg strips, fried squid, and fish tofu.




Spiced Lentils and Spinach Stew
2 May 2010, 5:25 pm
Filed under: Soups, Vegies

This recipe is pieced together from other recipes.

Ingredients:
2 tbsp oil
1 onion, finely chopped
2 gloves garlic, finely chopped
2 cm ginger, finely chopped
½ tsp ground turmeric
½ tsp fresh chillies
2 tsp ground coriander
2 tsp cumin seeds
1 cinnamon stick
1 can (400g) diced tomatoes
4 cups (1liter) vegetable stock
150 g brown lentils (no soaking required) pack
150 g red lentils (no soaking required) pack
150 g spinach leaves
Handful of coriander leaves, finely chopped

Procedure:
• Fry onion until it begins to brown.
• Add the garlic and ginger, cook for a further 2 minutes
• Add the spices, stir well cook for 2 minutes
• Add the tomatoes, stock and lentils
• Cook until lentils have softened
• When cooked, remove cinnamon stick
• Stir through the spinach
• When ready to serve garnish with fresh coriander




Salad Mix
12 March 2010, 10:59 pm
Filed under: Fruit/Plant, Salad, Vegies

Leftover cucumber, dodoni cheese, roma tomatoes, and blackberries.



Sayur Lodeh (Coconut Vegetable Stew)
30 December 2009, 7:16 pm
Filed under: Food, Vegies

Any chance I get to visit the City is a chance to visit Sari Rasa, a small Indonesian restaurant which offers authentic Indonesian cuisine.  They offer a variety of halal dishes such as chilli chicken curry, beef curry, chilli eggplant and chilli egg.  During my last visit two weeks ago, I noted down the name of the coconut vegetable dish I had — sayur lodeh – the dish I order each time at Sari Rasa.

I remember they used to include other vegetables, but now the French or green beans are consistently used, which is why other patrons call the dish chilli beans.

Again, the Internet provided a variety of sayur lodeh recipes: Thai, Indonesian, Malaysian and Australian variations.  An Indonesian workmate who regularly visits the restaurant commented that majority of the dishes there are Javanese.

My first attempt to cook it was what I call a weak version but I will try again to, hopefully, make it a Javanese version, and not a Cebuano one.

Recipe by: Juandy Liem, Javanese Recipes (http://original-javanese-recipes.blogspot.com/)

Ingredients:
1/2 head cabbage
2 carrots
1/2 turnip
250gr firm tofu
1 1/2 cups cut green beans
1 1/2 cups coconut milk
2 cups water

Spice blend:
•    2 tablespoon chilli paste
•    2 teaspoon shrimp paste (belacan)
•    2 medium onions
•    4 garlic cloves
•    2 stalks lemongrass
•    17 small dried shrimp, soaked in hot water to soften
•    1 inch fresh ginger
•    1 teaspoon coriander powder
•    1 teaspoon turmeric
•    1 teaspoon cumin
•    1 tablespoon chilli powder
•    4 tablespoon oil

Procedure:
Chop all the spice blend ingredients and add them to the blender, except the chilli powder.
Blend it into a paste.
Combine coconut milk and water to form “thin coconut milk”.
Cut all the vegetables into small cubes and sticks.
After all the spices are blended, add chilli powder according to your tastes.
Fry it in oil till the oils in the paste ooze out. Don’t burn it.
Add thin coconut milk and bring it to a gentle boil.
Dump in all the vegetables and tofu and simmer it till the vegetables are tender.
Add salt to taste.
Serve Sayur Lodeh with hot rice.

Note: I have added 1 kaffir lime leaf (thinly snipped into strips)



Fried Eggplant with Marinated Fetta Cheese
19 October 2009, 9:08 pm
Filed under: Cheese, Vegies

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Pinakbet (Vegetable Stew with Meat and Shrimp Paste)
11 October 2009, 10:12 pm
Filed under: Pork, Vegies

Many Filipino stall holders at RC Sunday Market have started selling bags of chopped vegetables which contain the standard ingredients for pinakbet; bitter melon (ampalaya), okra, eggplants, long beans/string beans, and squash.

Mama, who was taught to cook by my late Ilocano grandfather, uses ginamos (salted fermented fish) to enhance the flavor – the Ilocano way. If I was in Cebu, my pinakbet would also be seasoned with ginamos, the way my mother and her ancestors enjoyed it.

Getting hold of good quality ginamos in my neck of the woods is a challenge. The anchovy fillets together with the garlic when sautéing is an ideal replacement. Ginisang bagoong (sautéed shrimp paste) is added as the final garnish just before serving.

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