Paklay

Paklay is a popular dish from Mindanao and Visayas It is a made up of stewed pork or beef innards. There are countless versions which are dependant of locality and ingredients used from the soupy to an almost dry concoction. It is sometimes associated with the papaitan of the Ilocanos. Especially when beef innards is used. Paklay is popular as an accompaniment food on social drinking. I have tasted several version of paklay from some of my Visaya friends, and being a papaitan lover I also fell in love with it. However I have done searches in the net for the recipe of paklay but it has returned result of recipe that have come or copied from a single source. With my enthusiasm I ask some of my friends how to cook the dish instead, this my first attempt it’s a soupy version and it was good as expected.

Ingredients:

1 cup pork belly, parboiled, sliced
1/2 cup pork kidney, parboiled, sliced
1/2 cup spleen and liver, parboiled, sliced
1/2 cup pork heart, parboiled, sliced
1 cup unsweetened pineapple juice
1 thumb size ginger, sliced thinly
2 medium size onion, chopped
1/2 head garlic, chopped
1-2 pcs. siling labuyo, chopped
1 tsp. peppercorn, crushed
2 cups pork broth
1/4 cup vinegar
cooking oil
salt

Cooking procedure:

In a saucepan sauté garlic, ginger and onion. Add in pork meat and pork offal and stir cook for 3 to 5 minutes. Add in vinegar and simmer for 2 to 3 minutes, now add in broth from boiling the pork and pineapple juice, bring to a boil and simmer for 10 to 15 minutes or until broth has reduced to half. Add in siling labuyo and season with salt to taste, cook for another 3 to 5 minutes. Serve hot.

Asado Bulalo, Beef Shank Asado

Asado Bulalo, Beef Shank Asado. Beef Shank to Pinoys is normally prepared as soup base dish called bulalo, beef shanks when slowly boiled till tender will result in a very rich soup dish fortified with the bone marrow. Of course beef shank or bulalo can be cooked in other ways, I have already posted several methods and have included the list below. Today I have tried another method and the resultant dish, superb. It’s a version of beef asado but instead of using beef brisket I have used saw cut beef shank. The recipe is simple, ingredients used are available in most Pinoy homes except for the hoisin sauce but that could be omitted if it’s not available. Star anise is enough to do the trick for the Chinese aroma required to the dish.

Ingredients:

1 pc. bulalo, beef shank
1/2 cup soy sauce
2 tbsp. Hoisin sauce
1 head garlic, crushed
1 small piece onion, chopped
1 thumb size ginger, chrushed
1 pc. star anise
1 tbsp. peppercorn
1 tbsp. cornstarch
1 tsp. sugar
salt

Cooking procedure:



Ask the butcher to saw cut the beef shank into large serving pieces. Wash thoroughly and remove all traces of blood. In a saucepan put cut beef shank, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return cut beef shank in the saucepan pour fresh water to cover, add in garlic, ginger, onion, star anise and soy sauce. Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary. Add sugar and hoisin sauce, simmer for another 25-30 minutes or until the meat start to detach from the bones and the liquid has reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Season with salt to taste if required. Serve hot with a lot of rice.



See other related bulalo recipe;
Bulalo
Bistek Bulalo
Nilagang Baka with Lotus Root



See other related braised beef recipe;
Braised Beef

KBL – Kadyos, Baboy at Langka

KBL is the acronym for Kadyos, Baboy at Langka the popular Ilongo boiled pork with pigeon peas soured with batwan fruit. I have made a of post related to this dish already (click here) using red bean as a substitute for that not so easy to find pigeon peas and sampalok sinigang mix as an alternative to batwan which is equally hard to find outside Negros. I have managed sourced the pigeon peas and its time to cook the pork leg at the fridge. KBL is one of the several Ilongo dishes I love. I have already talked about the dish on my previous related post in the past so I would just offer you the recipe which is basically similar. Here is how I cooked it.

Ingredients:



1 small size pata ng baboy, pork leg
2 cups pigeon peas
2 cups sliced unripe langka, jack fruit
1 tbsp. sampalok sinigang mix
1 medium size onion, quartered
2 medium size tomato, quartered
2 stalked tanglad, lemon grass
salt



Cooking procedure:

Ask the butcher to saw cut pork prok leg crosswise at 1 1/2” thick slices. Wash thoroughly and drain, in a charcoal grill quickly sear pork leg. I a large pot put sheared pork leg and cover with enough water, bring to a boil for 3-5 minutes, Discard first boiled liquid and rinse boiled pork leg off scum. Now pour fresh water to cover pork leg add lemon grass, bring to a boil, and simmer for 1 1/2 to 2 hours or until pork are tender in beans. Take out all scum that rises to the surface and add more water as necessary. Add sampalok sinigang mix, onion, tomato, pigeon peas and jackfruit, simmer for another 10-15 minutes or until vegetables are cooked. Season with salt to taste. Serve hot with rice.



Download KBL – Kadyos, Baboy at Langka Recipe.



See other related pata, pork leg recipe;
Guinisang Red Mung Beans
Crispy Pata
Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy
Paksiw na Pata ng Baboy
Braised Pork Leg with Hoisin Sauce

Crab con Kalabasa

I sometimes received recipes, suggestions or alternative ingredients and cooking methods to some of my recipe, and even photos cooked by readers. From now on I will be posting some of those recipes, so send me now a recipe of your favorite dish, including picture please indicate that you are willing to share the recipe and I will publish them here at OPC.

Here’s one send by Ansherina and avid reader called Crab con Kalabasa, her version of guinataang alimasag with squash. She preferred that the squash should be mashed to form a thick creamy sauce for the dish. Sure enough the dish looks appealing with all that yellow and orange color of the dish. According to her it is definitely very yummy. Judging from her method of cooking and by the looks of the dish photo it’s sure is yummy.

“Ang una kong ginawa ay pinakuluan ko muna ang crabs at nilagyan ko ng asin, yung tamang timpla lang para magkaalat tapos kapag nakuluan or naluto na ay iset aside mo muna ang crabs. Igisa ang bawang, sibuyas, luya at isunod ang crab. Pag nagisa na ilagay ang pangalawang piga ng gata, pag kumulo na ay ilagay ang kalabasa hayaang kumulo at kapag malambot na ang kalabasa ay durugin ito hanggang sa maging pino. Pagkatapos ay ibuhos ang unang gata ng niyog at timplahan ng asin at saka maggie magic para lalong sumarap. Hayaang kumulo at maging malapot ng konti. Mas magugustuhan ito ng mga bata, at saka nakakaganang kumain kasi maraming kanin ang makakain, dahil sa linamnam ng pinong kalabasa.”

To translate for the benefit of other readers here’s how I interpreted it;

First boil (steam) the crabs with salt to taste, keep aside. Suttee the crabs in garlic, ginger and onion. Add in the second extraction of coconut milk, let boil. Now add the squash and simmer until the squash soften and starts to disintegrate. Mash the squash further by pressing the softened squash against the bottom or wall of the pan. Now pour in the concentrated first extract of coconut milk, season with salt to taste and Maggie Magic Mix for a yummier result. Continue to simmer until sauce thickens to a creamy consistency. The kids really like it and have the appetite to eat more because of the tasty mashed squash.

I will try this recipe in the future to give you the exact measurements of the ingredients. As per the description, quantities are approximate which is typical to most Pinoy cooking.

Thanks for sharing Ansherina.



See other related guinataang recipe;
Guinataang Alimasag
Guinataang Hipon
Guinataang Hipon Tabang
Guinataang Halaan
Guinataang Kuhol
Guinataang Pusit

Yang Chow Fried Rice

Yang Chow Fried Rice is a Chinese char siu (Chinese barbecue) flavored fried rice. Thin slices of roast pork are added to the stir fried rice with the usual scrambled eggs and vegetables. Chinese style fried rice are usually stir fried at high heat. Of course the roast pork which is the main ingredients for this fried rice would not be readily available to most Pinoy homes, not unless you live near the China town or near a Chinese restaurant that sell char siu. As substitute use commercial Chinese sauce that are sold at most supermarket.



Lee Kum Kee Sauces are the more popular brand in the market, their char siu sauce are available in bottles or in sachets. On my version of yang chow fried rice I substituted the Chinese roast pork with liempo cut pork marinated in char siu sauce and pan fried before slicing into thin pieces. Ideally the marinated pork should have been barbecued but I did not have the luxury of time and all I needed was just a cup of it. Another tip is to use peanut oil if its available it really makes the difference. Now if you are craving for Chinese style fried rice you would not spend a fortune anymore, here is the recipe of my yang chow fried rice.

Ingredients:



6-8 cups leftover rice
1 cup small to medium size shrimp, shelled
150g pork liempo
1 cup pre-cooked mixed vegetables
1/2 head garlic, chopped
1 medium size, onion, chopped
2-3 stalk spring onion, chopped
3 eggs beaten, fried/scrambled
3 tbsp. char siu sauce
cooking oil/peanut oil
salt

Cooking Procedure:



Coat pork with char siu sauce and marinate overnight. In a large wok, fry pork liempo on all side until cooked and color changes to reddish brown, slice into small pieces and keep aside. On same wok using the same oil, sauté garlic until color turn to light brown at high heat, add onion stir until semi-transparent. Add pork, shrimp, mixed vegetables and remaining marinade, stir cook for 2-3 minutes at high heat. Add the leftover rice and cook, tossing until thoroughly heated and flavours are infused to the rice. Add in scrambled egg and season with salt to taste. Garnish with spring onions and serve immediately.



See other related fried rice recipe:
Seafood Fried Rice
Tinapa Tuna Fried Rice
Tosilog