Ampalaya (Bitter Melon) with Shrimps/Pork

One of the most healthy Filipino dish if you are a diabetic is the Ampalaya or bitter melon with shrimps. A variation of the dish is to use pork instead of the shrimps. In some recipes both shrimps and pork are used in equal proportions. This recipe is almost a weekly fare in our menu when we are in the Philippines because of the abundance of the bitter melon. Here in the US, I have to go to a Filipino or oriental grocery store to be able to buy ampalaya. Incidentally, in case you do not know, Seafood City is one of the biggest oriental and Filipino grocery store here in Northern California.

Ingredients

4 medium ampalaya or bitter melon (cut lengthwise)
2 medium tomatoes, chopped
1 small onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
1/2 pound mini 0r medium shrimp, peeled and headless
1 tablespoon oil
1 cup water
1 egg
salt and pepper to taste
soy sauce or fish sauce(patis)optional) to taste. I do not like patis since I am not a true-blooded Tagalog but an Ilonggo.

Procedure

1. Cut ampalaya lengthwise and scrape off seeds and white pith. Slice thinly and place in a bowl, covered in cold water with a little salt* until needed.

2. In a wide skillet, heat oil over medium heat. Add onions and garlic and cook, stirring regularly, until tender. Add in tomatoes and cook until softened, regularly mashing with back of spoon.

3. The soy sauce or patis could be added at this point. Add shrimp and continue to cook, stirring occasionally, until shrimp starts to change color.

4. Add water and bring to a boil. Drain ampalaya from water, add to pan and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.

5. In a thin stream, add eggs and gently stir to distribute. Continue to cook for about 1 minute or until eggs have set. Season with salt and pepper to taste. Serve hot.

* Ampalaya is very bitter. To remove most of its bitterness, the slice melon is soak in cold salted water for at least 30 minutes and then drained prior to cooking.

Tempura Prawns Recipes

I was looking for a tempura batter recipe so I can use it to cook Prawns Tempura. This week prawns are on sale at our local grocery stores for only $9.99/lb a savings of $5. I found two simple recipes for Prawns Tempura in the Internet as follows:

This first recipe according to the author at www.food.com was printed on the box of the corn starch she purchased in 1982 as follows.

Ingredients:

3/4 cup cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
1 egg, slightly beaten

Directions:

1. In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.

2.This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

Read more: http://www.food.com/recipe/tempura-batter-

Incidentally, if you are lazy, you can buy already mix tempura batter in any oriental or Filipino store. It is not that expensive. I paid only $1.29 for an 8 oz package. All you have to do is add the ice water and the egg. The tempura batter mix that I purchased was packed for Anhing Corporation and a product from China. In the tempura batter mix box are instructions on how to fry vegetables and seafood and how to use the batter mix correctly. Read it if this is your first time to cook a tempura dish.
--------------------------------------------------------------------------------

Here's the second Recipe from Japancentre.com

Ingredients

• Prawns to tempura

• 1 cup ice cold water

• 1 large egg

• 3/4 cup flour

• 1/8 tsp baking soda

• Cooking oil

Method

1. In a medium bowl, mix the water and the egg.

2. In a separate bowl, mix the flour and baking soda.

3. Stir the flour mix into the egg mix.

4. Stick the batter in the fridge while you prepare the other ingredients.

5. Heat the oil in a frying pan. The oil should be hot enough that when you drip batter in it, the drops come to the top immediately.

6. Dip the prawns (or vegetables) into the batter then drop them into the hot oil- turning until browned.

7. Place the fried ingredients on a paper towel to drain. Serve immediately.

Lastly here's a video from Australia for your viewing pleasure.

My Chili Relleno Recipe

I have never cooked Chili Relleno. But this dish has been my favorite since we immigrated to the US in the 1960's. It is the dish that I would normally order if we dined in a Mexican restaurant. I can judge the quality of a Mexican Restaurant by the taste of their Chili Rellenos. However, since I started cooking for the family about ten months ago ( my wife current illness prevents her from working in the kitchen), I have been trying all kinds of recipes and even creating my own recipe. I have also tailored my cooking to ingredients that are currently on sale at our local grocery stores. Today's post is my own Chili Relleno recipe inspired by my own readings and Internet search on this dish.

Ingredients

4 pasilla or poblano chiles
1 pound shredded mozzarella cheese( any other kinds of cheese can be use)
1/4 cup oil
1/4 garlic cloves
1/2 onions minced
1/2 cup tomato sauce
1/4 cup picante sauce(hot)
1 cup water
salt and pepper to taste
toothpicks

Procedure

1. Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core. Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core. Repeat with the remaining 3 peppers.

2. Broil the chiles in the oven on High or Grill on a Flat pan.

3. Char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, and carefully removed the burnt skin. Stuff the peppers with the shredded mozzarella cheese and use toothpicks to hold them together.

3. Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the freshly prepared batter and fry until golden brown on both sides. Remove from the oil to a serving platter.

4. Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.

Tomato and Picante sauce Preparation:

1. Add the tomatoes sauce and the picante sauce( hot) and water to a small pot over medium heat. Simmer the mixture and stir in the minced garlic and and onions. Continue simmering until the onions and garlic are cooked.

An Alternate Tomato Sauce: My son who is also an amateur cook has an alternate recipe for the sauce as follows: To a pot pour 6 oz of cranberry juice and 8 oz of picante mild sauce. Simmer the mixture. In a separate bowl add 2 tablespoon of corn starch to 16 oz of tomato sauce for thickening. Add and mix the thickened tomato sauce to the picante-cranberry mixture above. Mix and simmer for another two minutes. This sauce is thicker than my sauce above.

Ingredients for the Batter

1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt (substitute sugar for sweet batter)
1 cup water (substitute beer or whole milk as desired)
Black pepper, to taste (optional)

Procedure for the Batter:

1. Mix all dry ingredients. 1 cup (240 mL) all purpose flour, 1 tablespoon (15 mL) baking powder and 1 teaspoon (5 mL) salt.

2. Mix thoroughly to distribute the baking powder and salt evenly among the flour.

3. Pour 1 cup (240 mL) of water and mix slowly. Add just enough water to the dry ingredients to create a smooth, thin batter. Stir your batter until you incorporate all the dry ingredients. At this point, your batter becomes smooth.

4. Use the batter immediately for the best results. If there is leftover batter, you can put it in an airtight container and store in your refrigerator for 2 to 3 days.

Lobster Enchilada with Spicy Zucchini Sauce

I was looking for a recipe for lobster enchilada after watching the NBC food competition program The TASTE, the other day. I found the following recipe from the Foodnetwork.com that looks easy and savory. I will give it a try and let you know of the results in my future postings. Perhaps you may give a try also and let me know the results. Bon Apetit!

Ingredients

5 tablespoons olive oil, divided
2 zucchini, diced
2 jalapenos, diced
1 clove garlic, chopped
1/2 yellow onion, diced
2 cups vegetable stock
Kosher salt and freshly ground black pepper
6 leaves Swiss chard, stems removed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon onion powder
4 cooked lobster tails, cut into 2-inch pieces
1/2 lime, juiced
3 ounces feta cheese

Directions

Bring a large pot of water to a boil.

In a saute pan over medium heat, add 3 tablespoons olive oil and saute the zucchini, jalapenos, garlic and onions until they begin to caramelize, about 5 minutes. Then add the vegetable stock and lower the heat. Season the mixture with salt and pepper and simmer 20 minutes. Puree in a blender and adjust seasoning, if necessary. (See Cook's Note.) Hold warm over low heat.

Salt the boiling water generously and blanch the Swiss chard leaves just until limp, 2 to 3 minutes. Remove and drain.

In a saute pan over medium-high heat, add the remaining 2 tablespoons olive oil, the coriander, cumin and onion powder. Cook until fragrant, about 20 seconds. Then add the lobster, lime juice and season with salt and pepper. Cook another 30 seconds to 1 minute, just so the flavors combine. Be careful not to overcook the lobster.

To assemble, place a spoonful of lobster in each blanched Swiss chard leaf and roll up like an enchilada. Then pour the sauce over the top and garnish with the feta cheese.

Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Notes

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Read more at: http://www.foodnetwork.com/recipes/lobster-enchiladas-with-spicy-zucchini-sauce-recipe/index.html?oc=linkback

My Recipe for Banana-Raisins Pancake

I cooked my first banana/raisins pancake the other day. I cooked this pancake recipe when I saw one banana getting over ripe in the kitchen counter and a box of raisins just setting in our pantry. I followed the instruction in the box, but modify the amount of water( milk in this recipe) because of the banana.

Procedure: Mixed 2 cups pancake mix( Hungry Jack), 1 cup milk and 2 eggs in a bowl. Mixed thoroughly. Add about a spoon full of raisins and one slice over ripe banana. Mixed thoroughly mashing the banana. Scoop a big spoonful or two of the mix in a flat electric skillet set at medium heat. Do not forget to add a little cooking oil in the flat pan. Turn the pancake as soon as one side is brown. In 15 minutes I had 14 six inches banana-raisins pancake for my wife and my breakfast. Easy and Fast.

Again, I can not believe, I can cook excellent pancakes without any sweat. Serve with bacon and brewed Baracco coffee from the Philippines. You can add butter or syrup or powdered sugar in your pancake if you wish. I feel accomplished with this recipe which turned out to be very delicious and very moist because of the banana. I have a friend who used dried and sweetened cranberries instead of the raisins.

My French Toast Recipe

One of the menu for breakfast at our Beach Resort in The Philippines, Chateau Du Mer is French Toast. If you are getting tired of eating cereals, oat meals, pancakes or waffles for breakfast, one of the easiest and fastest recipe is to prepare French Toast. Here's my recipe for this delicious breakfast dish.

Ingredients

4 eggs
2/3 cup milk
2 teaspoons of cinnamon
8 thick slices of 1-day-old bread,
2 teaspoons white or brown sugar
Butter or vegetable oil
Maple syrup or lite syrup or powdered sugar
Fresh berries ( blueberries or strawberries)or Banana (optional)

Procedure

1 Beat eggs, milk, sugar and cinnamon together. Pour into a shallow bowl.

2 Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat.

3. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

4 Serve hot with butter, maple or lite syrup or powdered sugar, and if available, fresh blueberries or strawberries or banana.

Philippines Chicken Empanada

I was looking for an easy recipe in the Web for one of my favorite Pinoy snack or merienda-the Chicken empanada. This search was inspired after I watched the ABC cooking show The Taste. One of the contestants cooked empanada that did not turned out well. However she was lucky because there were two other dishes that were as bad based on the four judges taste panel and she was not eliminated is still in the show next week. If you like food you must view The Taste. This is its second season.

Empanada could either be fried or baked. I like the baked version because it is healthy for me and I like the taste of baked crust instead of the greasy taste if fried. Pinoy Empanada is similar in taste and ingredients to the Cuban Picadillo. Of course Spain, Mexico and South America have their own versions of this dish. This is the Chicken Empanada Recipe from panlasangpinoy.com. It is almost identical to the recipe that my aunt prepares for us when we are in the Philippines

Ingredients

Filling

1 1/2 lb boneless chicken breast, cut into cubes
1 piece medium-sized onion, minced
1 tbsp garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
1/2 piece chicken cube
2 tbsp cooking oil

Dough

3 cups flour
4 tbsp sugar
6 tbsp water, cold
1 piece raw egg
1 cup butter, cold
1/2 tsp baking powder
1/2 tsp salt

Cooking Procedure

1. Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up
Once the oil is hot, saute the garlic and onions

2. Add the chicken breast then cook until color turns light brown (about 5 minutes)
Add water and chicken cube then simmer for 10 minutes.
3. Put-in carrots and potatoes and simmer for 5 minutes. Add the green peas, raisins, and sugar then simmer for another 5 minutes

4.Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

5.Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, sugar, baking powder, and salt. Mix well using a wire whisk.

6.Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)

7.Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to ease the process.

8.Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes

9.Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

10. Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal.

11. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.

12.Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.

13. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature. Remove from the oven. Serve hot. Share and Enjoy!

Number of servings (yield): 6

Note: Ground beef or pork can be used instead of the cubed chicken breast