Spicy Tausi Pork Spareribs

Here is another version of Pork Spareribs Tausi. Spicy tausi pork spareribs is an adaptation of a popular Chinese spicy black bean spareribs. This version is somewhat dry compared to my pork spareribs with tausi recipe. Click here to see that post. The use of tausi or fermented black beans in Pinoy cuisine is probably introduce or adapted from the Chinese. I myself have been regularly using tausi on my recipe.

Cooking method is simple and straight forward. Ingredients are very minimal. It is basically the same method with braised meats recipe. First brown the spareribs then stew with the rest of ingredients in low to medium heat until most of the liquid has evaporated and start to render fat. Okey here is the recipe.

Ingredients:

1 kilo pork spareribs, cut into serving pieces
1 small can tausi, drained and rinsed
2 thumb size ginger, grated
1/2 head garlic, minced
2-3 pcs. dried chili, chopped
1/4 cup tomato sauce
1/4 cup soy sauce
sugar
cooking oil

Cooking procedure:

In a in a sauce pan fry pork spareribs in batches until color changes to golden brown and start to sizzle. Remove from pan and keep aside. Discard excess oil leaving only enough to sauté garlic, ginger and onion. Now add in spareribs and continue to stir cook until for 1-2 minutes. Add in dried chili, soy sauce and tomato sauce stir cook for another 2-3 minutes. Add 4-6 cups of water, bring to a boil and simmer in low to medium heat for 1 – 1 1/2 hours or until meat is tender. Remove all scum that rises to the surface. Watch the liquid level and add water if necessary. Add in 1/2 can of the tausi halfway and when pork is tender ready and most of the liquid has evaporated add in the other half can of the tausi, and sugar to taste, cook for another 2-3 minutes or until sauce is reduce to almost oily dry. Serve hot with rice.

See related dish with tausi recipe.
Beef and Ampalaya with Black Beans
Braised Chicken Feet
Paksiw na Tokwa't Baboy
Pork Spareribs Tausi
Cream Dory with Black Beans
Fish & Tofu with Tausi

Chicken Adobo in Oyster Sauce

Chicken Adobo in Oyster Sauce. This version of adobo was once served by a friend, way back when I was still working in Singapore. It was a birthday dinner and was prepared by a common friend who is from the Visayas. The use of lemongrass is common in Visayan dishes. In fact it was from that dish that I learned and started using lemongrass on some of my adobo recipe. This adobo version uses also oysters sauce which further enhances the tangy flavor and rich sauce to the dish. If you want a little twist to your regular adobo then here is the recipe.

Ingredients:

1 kilo chicken, cut into serving pieces, bones intact
1/2 kilo chicken liver, cut in half
1 tsp. peppercorns, lightly crushed
1 stalk tanglad, lemongrass, crushed
1 small size onion chopped
1 thumb size ginger, sliced
1/2 head garlic, crushed
1/2 cup oyster sauce
1/4 cup soy sauce
1/2 cup vinegar
3 bay leaf
salt

Cooking procedure:

Wash thoroughly the chicken meat and liver. Keep aside liver and put chicken meat in a saucepan and add water up to 1" above the chicken meat. Add in vinegar, soy sauce, garlic, onion, ginger, peppercorns, lemongrass and bay leaf, bring to a boil and simmer in medium heat for 15-20 minutes, add more water as necessary. Add in chicken liver, oyster sauce and cook for another 5-10 minutes or until tender and sauce has reduce to about half, season with salt as required. Serve with a lot of rice.

See other chicken adobo recipe;
Adobong Ilocano, Chicken Adobo
Pork and Chicken Adobo
Pork and Chicken Adobo, Adobong Puti
Adobong Manok sa Gata, Chicken Adobo in Coconut Milk
Chicken Gizzard and Liver Adobo

Cheese Sticks

Cheese Sticks. I have in the fridge all those unused wonton wrapper from my siomai quest. I have to find a recipe to use them I thought cheese sticks would be perfect as I have also half of a cheese ball that is laying in the fridge for sometime now. Cheese sticks are being peddled in school campuses as a quick snack to students for the reason that they are cheap and delectable. They are served as finger food at children parties and even appetizer or pulutan on social drinking. There is nothing complicated in cooking cheese stick all that is needed, a lot of cooking oil and a wok to deep fry them. Cheddar cheese and the regular lumpia wrapper are also perfect for this recipe.

Ingredients:

1/2 cheese ball, cut into strips
50-60 pcs. wonton wrapper
cooking oil

Cooking procedure:

In a plate place one piece of wonton wrapper, place on 1 strip of cheese at one end. Roll wonton wrapper to form a roll about the size of index finger. Wet the other end with water to seal. Repeat process with the rest. Heat oil at medium to high heat and fry cheese sticks in batches for 2-3 minutes or until cheese stick skins are crisp, golden brown. Remove cheese sticks from wok and drain excess oil. Serve while the skins are still crisp with mayonnaise ketchup dip.

Fish and Seafood Dish for the Lenten Season

Yesterday I made a post in photo gallery of meatless dishes that I could find in the archives. Now if you haven’t decided and prefer something from the bounty of the sea and the water for the Lenten Season, here is a photo summary of fish and seafood dishes from the archives. It is in the same format, to see the name of a dish just hover the mouse over the photo, to see the relevant post just click on the photo.