Posts by My Bay Kitchen

Fern Friday Salad

IMG_1683.JPGDon’t be misled. The only reason I named this recipe as such is because where I currently am in Baguio City, Philippines, Fiddlehead ferns are only available in the public market on Fridays.

But this is simply a fresh fiddlehead fern salad, known locally as pako.

This is not the same as just fiddlehead, the curly top of the fern plant which is a delicacy in countries like Canada.

This salad uses more of the leaves rather than the fiddleheads.

I’ve been craving for this salad since I first tasted it at a gourmet restaurant in Manila.  Since then, I promised myself to make it in my kitchen, if I could find a source for the fresh ingredient.

Well, I did find a source.  You can bet I’ll be having this every Friday!

INGREDIENTS

One bunch, Fiddlehead fern leaves

1 medium onion, sliced

2 tomatoes, sliced

1/2 cup white vinegar

1 tsp Olive oil

1 tbsp brown sugar

A dash of ground black pepper

1 red, salted egg, sliced in half

DIRECTIONS

Separate the fern leaves and fiddleheads from the stem.  Discard the stems. Thoroughly wash the fern leaves.  Blanch and drain.

In a small bowl, mix vinegar, sugar and black pepper and set aside.

In a serving bowl, combine fern leaves, onion, tomatoes and Olive oil. Toss.

Pour the vinegar dressing over the salad mixture.  Toss one more time.  Cover with plastic wrap and chill in the refrigerator for at least an hour.

When ready to serve, top with the salted egg slices.

Rosemary Gizzards And Potatoes

IMG_1580.JPGIf you like chicken gizzards and are not bothered by their texture, there are several great ways to enjoy them. You can cook them — adobo-style — along with chicken liver.  You can also fry them breaded as done Southern style.

Lately, I’ve been enjoying fried or baked Rosemary chicken, so I thought I’d try cooking the gizzards in a similar way.  And while at it, why not add some baby potatoes?

INGREDIENTS

1 lb chicken gizzards, cleaned and thoroughly washed

1 cup baby potatoes, scrubbed and thoroughly washed

1/2 cup butter or margarine

1 tbsp dried Rosemary

2 tbsps fish sauce

Salt and pepper to taste

1/2 cup sliced green onions

1/4 cup cheese melt

3 pcs dried basil leaves

Water for boiling

DIRECTIONS

Place chicken gizzards in a pot and pour water up to fully submerge them. Add basil leaves and salt and pepper to taste.  Bring to a boil and continue cooking until the gizzards are tender (about 60 minutes.)  Add fish sauce during the last 15 minutes of cooking.  Remove from heat and set aside.

In the same pot, boil the baby potatoes until half-cooked.  Remove from heat, and slice them in half.

In large pan, heat butter or margarine. Add boiled gizzards and dried Rosemary.  Stir-fry until the gizzards turn light brown. Add salt and pepper to taste.  Add in the potatoes and fry until nicely browned and tender. Remove from heat.

To serve, place the gizzards and potatoes over a bed of blanched spinach or your favorite greens. Top with green onions and cheese melt while still warm.

A Soupy, Spicy Spinach Laing

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When one thinks of laing, what immediately comes to mind is that spicy, coconutty delicacy from the Philippines’ Bicol region. It’s basically a stew of gabi (taro) leaves cooked in coconut milk, shrimp paste and other spices.  It usually includes pork slices.

But when taro is not available, one can always use similar leaves like kangkong (water spinach) or alugbati (Malabar spinach) which is what I did for this recipe.

Because I love coconut milk, I made my spinach laing soupy which is a departure from the usually drier recipe.

INGREDIENTS

3 cups kangkong leaves, washed

3 cups alugbati, washed

1 can, coconut milk

1/2 cup, cubed pork belly

3 cloves garlic, peeled and crushed

1 small red onion, peeled and sliced

1 thumb, ginger, peeled and chopped

3 pcs. Thai chillies, thinly sliced

1 tbsp shrimp paste

Salt and pepper to taste

1 tbsp Olive oil

DIRECTIONS

In a large pan, heat Olive oil. Add garlic, ginger and onion and cook for two minutes. Add pork belly and stir-fry until nicely browned. Add coconut milk and bring to a quick boil. Reduce heat and add shrimp paste and Thai chillies. Add salt and pepper to taste. Add kangkong and alugbati leaves and cook until wilted.  Remove from heat and serve warm with steamed rice.

 

 

 

Sisig Potatoes

 

IMG_1442Sisig is a very popular appetizer in the Philippines, usually consisting of chopped pig ears, snout and tongue, pork belly and liver, grilled then cooked in vinegar, soy sauce and spices and enhanced with either pig’s brain or mayonnaise. It is best served sizzling.

This dish is a two-step process, unless you already have some leftover sisig.  First you have to cook the sisig, then complete the process by cooking the potatoes before mixing them together. It is similar to sisig (French) fries sold at many fastfood restaurants, or the Canadian poutine.

I chose to use halved baby potatoes instead of the usual French fries.

SISIG

INGREDIENTS

1/2 lb. pig ears

1/2 lb. pig snout

1/2 lb. pork belly

1 large onion, minced

1 thumb fresh ginger, peeled and thinly sliced

3 pcs. Thai chillies, chopped

3 pcs. dried basil

3 tbps soy sauce

2 tbsps vinegar

Salt and pepper to taste

6 cups water

3 tablespoons mayonnaise

1/2 cup butter or margarine

DIRECTIONS

Boil the water in a large pan, adding salt, pepper and dried basil.  Add pig’s ears, snout and pork belly and simmer for an hour or until the meat is tender. Remove the boiled ingredients from the pan and drain. Grill the boiled pig ears, snout and pork belly until done.

Chop the meat into tiny squares.

In a wide pan, melt the butter . Add onions and cook until soft. the onions. Add ginger and cook for about a minute. Add the chopped meat and cook for 15 minutes. Add soy sauce, vinegar and chillies.  Mix well. Add salt and pepper to taste.  Add mayonnaise and mix well.

Remove from heat and set aside.

POTATOES

INGREDIENTS

10-15 baby potatoes (skin on) scrubbed and washed thoroughly, cut into halves

1 cup fresh basil, sliced into thin ribbons

1 tsp. , dried rosemary

Olive oil for frying

Salt and pepper to taste

DIRECTIONS

Heat oil and add potatoes.  Add half the basil. Add rosemary. Add salt and pepper to taste.  Continue to cook until the potatoes are tender.  When potatoes are done, add the remaining basil.  Turn off heat.

FINAL PREP

In a serving bowl or platter, place the cooked potatoes.  Top the potatoes with sisig and garnish with green onions.

The Perfect Grilled Pork Belly

IMG_1269Of course, “perfect” is relative, but we all have our own ideas of what constitutes a perfect meal, a perfect menu, or a perfectly-grilled pork belly.

My idea of a perfectly-grilled pork belly is the right combination of meat and fat, the right mixture of marinade, and a cross between medium cooked and a little burnt.

INGREDIENTS

1 lb pork belly, sliced pork chop style

1/3 cup soy sauce

4-5 pcs. calamansi (or one medium lime), juiced

1/2 tsp garlic powder

Salt and pepper to taste

DIRECTIONS

In a medium bowl, marinate the pork belly in the soy sauce, calamansi juice, garlic powder and salt and pepper to taste. Cover and refrigerate overnight.

Fire the grill. Cook the marinated pork belly in batches, constantly turning them over to make sure they’re evenly grilled.  Allow grill fire to direcly touch parts of the pork, especially the skin and fat. Cook until desired tenderness of the meat with edges a little burnt.

Remove from heat and cut two or three slits on one side of the grilled pork belly.

If desired, sprinkle some extra calamansi juice of the the cooked meat.

 

The (Almost) Perfect Kilaweng Kambing: Boil, Grill, Marinate

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Goat  is said to be the healthier of meats — healthier than pork or beef. It is rich in Vitamin B with less saturated fat. So if you’re a meat eater and are on a diet,  consider goat as an option.

Kilaweng Kambing is one of the more popular ways of preparing goat meat. “Kilawen” basically means “raw,” but not to worry, you’ll not be eating raw goat meat.

It’s like ceviche, but with some additional process.  First, you boil the goat meat to make it tender.  Then you grill it before cutting it up and marinating it in vinegar (or lime juice) mixed with onions, ginger, chillies and other spices.

Being from Baguio City where it’s easy to find prepared Kilaweng Kambing, I could just head out to Slaughter House or other restaurants and food stalls that sell it.  But nothing gives me the excitement and pleasure of making my own, home-made, almost perfect, Kilaweng Kambing!

INGREDIENTS

1 kilo (2.2 lbs) goat meat and liver, thoroughly washed

1 large onion, peeled and chopped

1 thumb ginger, peeled and minced

1 green or red chilli pepper, thinly sliced

3 tbsps vinegar

4 pcs. dried basil leaves

Salt and pepper to taste

6 cups water

DIRECTIONS

Boil water.  Add basil leaves and goat meat and cook for 60 minutes or until meat is tender. Add salt and pepper to taste. Add goat liver during the last 10 minutes of boiling. Remove from heat, drain and slice meat and liver into thin strips (reserve liquid for soup).

In a mixing bowl, add sliced goat meat and liver, onions, ginger and chilli pepper. Add vinegar and more salt and pepper as needed.

Serve in room temperature or chilled.

 

Pinangat Na Pompano (Boiled Pompano)

IMG_1204.JPGPompano is a marine fish with a compressed body and short snout,typically silver and toothless with a forked tail and narrow base. It is found around the Philippines often close to shore near reefs, lagoons, and along sandy beaches. In the U.S., the most popular variety is the Florida pompano. A city near the Florida coast is named after this premium fish.

“Pinangat” is a Filipino term that means “boiled in water and salt.” And that describes the process in preparing this dish.

INGREDIENTS

2 pompano fish (whole)
3 medium tomatoes sliced into thin rounds
1 small onion cut into rings
1/4 cup calamansi or lime juice
3/4 cup water
1 tbsp Olive oil
Salt and pepper to taste
2 green onions, sliced

DIRECTIONS

Clean the fish and cut two diagonal slices on either side. Place half of the onions and tomatoes on the bottom of a deep pan. Add fish, the remaining onion and tomatoes, calamansi or lime juice, water, olive oil, green onions. Add salt and pepper to taste. Let boil on medium-high heat, then cover and simmer for 10 minutes or until the fish is done.