Showing posts from April, 2009

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 s

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. Ke

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

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. See other Lenten Season Post; Simple Fish and Vegatable Dish for Holy Friday Meatless Vegetable Dish for the Lenten Season