Food , food , food
Pinoy Experience
THINKING OF SOMETHING TO COOK THIS CHRISTMAS ? TRY MAKING SOME OF THE ALL-TIME FAVOURITES OF PINOYS DURING THE CHRISTMAS SEASON . PANLASANGPINOY ( PANLASANGPINOY . COM ) BRINGS TO ITS READERS SOME UNIQUE FILIPINO RECIPES THAT CAN BE SERVED ON THE TABLE THIS CHRISTMAS .
Morcon
Morcon is a Filipino meat roll stuffed with sausage or hotdogs , carrots , pickles , cheese , and egg . This is considered as a holiday dish and is usually served during Christmas and New Year ’ s eve . Prep time can take 60 minutes with another 60 mins cook time for a total of two hours .
Morcon Recipe ( Serves 4 , from Vanjo Merano )
Ingredients 2 lbs beef eye of round or flank steak , ¾ inch thick in one piece
2 pcs beef cubes dissolved in 3 cups boiling water ( beef stock / broth ) ¼ tsp salt 1 pc lemon ½ cup soy sauce 1 pc medium sized carrot , cut into long strips
Method 1 . Marinate the beef in soy sauce and lemon juice for at least 1 hour
2 . Place the beef in a flat surface and arrange the hotdogs , pickle , carrot , cheese , and egg on one side
3 . Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up
4 . Place cooking oil in a pan and apply heat
5 . Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown
½ cup |
flour |
½ cup |
cooking oil |
4 pcs |
hotdogs , cut in half lengthwise |
2 pcs |
pickled dill or sweet pickled |
cucumber , cut lengthwise divided |
into 4 equal pieces |
3 pcs |
hard boiled eggs , sliced |
3 oz |
cheddar cheese , cut in strips |
( about ½ inch thick ) |
6 . Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boilPour-in half of the soy sauce-lemon juice marinade , salt and simmer until the beef is tender ( about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used ) 7 . Optional : Fry the simmered meat for at least 2 minutes 8 . Remove the strings and slice into serving pieces 9 . Place in a serving dish and add the sauce . 10 . Serve hot . Share and enjoy !
Bibingka
If you ’ re even more daring you can try the authentic Bibingka – that rice cake that ’ s native to the Philippines . This is traditionally made from galapong ( milled glutinous rice ), coconut milk , margarine , and sugar . During dawn masses on Christmas season , side street vendors are a common sight preparing and selling this delicious rice cake along with “ puto bumbong ”.
The traditional way of cooking Bibingka is unique and quite time consuming . The mixture is poured on a clay pot lined with pre-cut banana leaf . A special clay oven known as “ Bibingka oven ” is needed to bake this rice cake . The clay pot is placed between the layers of the Bibingka oven and lit charcoals ( locally known as “ uling ”) are placed below and above the clay pot to evenly cook the mixture .
The recipe that we have here is an alternative to the traditional . Since most of us do not have clay pots around and it is impossible to find Bibingka ovens in your local stores , we ’ ll be using ordinary cake pans and our kitchen oven instead . As for the galapong , I ’ ll try to feature another recipe variation in the future using that . For now , we ’ ll settle for an alternative ingredient that needs no preparation at all – rice flour .
We will need ordinary rice flour for this recipe , not the glutinous one . This should be available in any Asian or Pinoy store in your area . If in case you are having a hard time distinguishing between the two ( since most of the labels are written in Chinese ), always remember that the package with the red print is the ordinary rice flour while glutinous rice flour is printed green .
Prep time is 10 minutes with cooking time of around 35 minutes . ( Serves : 3 , Vanjo Merano )
Ingredients |
1 cup |
rice flour |
1 / 8 tsp |
salt |
2½ tsp |
baking powder |
3 tbsp |
butter |
1 cup |
granulated sugar |
¼ cup |
fresh milk |
1 pc |
salted duck egg , sliced |
½ cup |
grated cheese |
3 pc |
raw eggs |
Pre-cut banana leaf |
Method 1 . Preheat oven to 375 degrees Fahrenheit . 2 . Combine rice flour , baking powder , and salt then mix well . Set aside . 3 . Cream butter then gradually put-in sugar while whisking . 4 . Add the eggs then whisk until every ingredient is well incorporated .
5 . Gradually add the rice flour , salt , and baking powder mixture then continue mixing .
6 . Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes . 7 . Arrange the pre-cut banana leaf on a cake pan or baking pan . 8 . Pour the mixture on the pan . 9 . Bake for 15 minutes . 10 . Remove from the oven then top with sliced salted egg and grated cheese ( do not turn the oven off ).
11 . Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown . 12 . Remove from the oven and let cool . 13 . Brush with butter and sprinkle some sugar on top . You can also top this with grated coconut .
IF YOU WANT TO GO FOR A MORE AUSTRALIAN TREAT THIS CHRISTMAS , YOU CAN TRY THESE TWO RECIPES .
|
Grilled King Prawns with Mango , Young Coconut & Lime
There ' s nothing that says Christmas or Australian summer better than prawns ! This delicious recipe makes the most of in-season mangoes and a festive way to kick-off a barbeque menu . ( From westfield . com . au / Christmas / specials )
|
|
|
Ingredients |
2 pcs |
young coconuts |
2 pcs |
mangoes |
200 ml |
( 7 fl oz ) coconut cream |
1 pc |
long green chilli , seeded and |
finely chopped |
Juice of 4 limes |
1 tbsp |
fish sauce |
6 pcs |
spring onions ( scallions ), |
sliced |
20 pcs |
Green King Prawns |
Method
1 . Peel and finely dice the mangoes and put in a large bowl . Add the coconut flesh , coconut cream , chilli , lime juice , fish sauce and spring onions .
|
|
|
|
2 . Preheat the barbecue hotplate to medium .
3 . Cut the prawn in half lengthways and remove the intestine . Season with salt and pepper and cook for a couple of minutes until opaque and just cooked through . Serve drizzled with mango dressing .
Tip : Ask your grocer to cut open your young coconut or , if you have a cleaver at home , you can do it yourself . Using a spoon , scoop out the soft flesh from the inside and dice . Recipe by
Australian Mangoes .
|
|
|
Fire Up : Standing Rib Roast with Fresh Herbs
This fragrant and succulent beef rib roast is the ideal share dish to enjoy as part of a Christmas bbq lunch menu . Try doubling the quantity of beef to cater for all your guests .
Prep : 15 minutes | Cooking : 60 min | Serves : 4
Ingredients 1 ½ kg standing beef rib roast 2 tsp olive oil 1 / 4 cup fresh herbs , chopped ( sweet marjoram , oregano , thyme , rosemary )
4 pcs medium potatoes , peeled and halved 2 pcs red capsicums , thickly sliced 3 pcs zucchini , thickly sliced Extra 1 tbsp olive oil Small wedge butternut pumpkin , cut into large chunks
Method
1 . Preheat barbecue to 200 º C with the hood closed . Keep an eye on the heat by using the temperature gauge on the hood . Brush the beef rib with olive oil and season with pepper and half of the chopped herbs . Place the beef on the grill . In a separate bowl , toss the
|
|
vegetables with remaining herbs and the extra olive oil , set aside .
2 . Roast the beef for 45 minutes for rare , 60 minutes for medium and 75 minutes for well done . For ease and accuracy use a meat thermometer . In the last 35 minutes of cooking time , add the vegetables around the beef . Continue to keep an eye on the temperature gauge on the hood while it is closed to ensure the roast cooks properly .
3 . Remove beef , cover loosely with foil , and rest beef for 15 minutes before carving and serving with the vegetables .
Cooking Tips : Using a meat thermometer is the easiest and most accurate way to tell if your roast is ready . When your roast is done , the internal temperature of the roast will be 60-65 º C for medium rare , 65-70 º C for medium and 70 º C for a medium well done .
|
www . kalatas . com . au ANG KALATAS | DECEMBER 2016 21