Tag: main course
Adobong Puti
Adobong Puti
This is another Filipino pork belly adobo recipe, except salt is used in place of soy sauce. Instead of having the soy flavor, the salt will help accentuate the vinegar and garlic. Serve this adobong with steamed rice. Garnish with lots of fried garlic bits.What’s great about this recipe other than the flavor is the price. The pork belly costs $4/lb at my asian market. The onion was $0.50. The rice was about $0.50 worth. The fried garlic bits $1. All of the other ingredients are pretty standard to have in your pantry. My point is that you can eat high quality food for less than the price of fast food. Put in the effort to cook more at home and eat out less.
Ingredients
- 2 tbsp vegetable oil
- 1/2 medium white onion sliced
- 6 garlic cloves minced
- 1 lb pork belly cut into large cubes
- 1/2 cup vinegar
- 3/4 cup water
- 2 tsp salt
- 2 tsp black peppercorns
- 3 bay leaves
- 1 tsp sugar
Garnish
- fried garlic bits
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions and garlic, sautéing for 5-6 minutes.
- Add in the pork belly. Brown on all sides for 10 minutes.
- Pour in the vinegar. Simmer for 5 minutes without stirring.
- Add in the water, bay leaves, salt, and peppercorns. Simmer for another 5 minutes.
- Cover and reduce the heat to medium low, simmering for 50 minutes. Uncover and mix in the sugar.
- Cook for another 5 minutes.
Golden Egg Curry
Golden Egg Curry
Burmese cuisine is influenced by 3 countries: China, India, and Thailand. This golden egg curry is traditionally made with duck eggs, but large chicken eggs will work just fine. Hard boiled eggs are sliced in half and simmered in an oniony tomato sauce, garnished with crispy fried shallots and cilantro. Serve with steamed rice.
Servings: 3
Ingredients
- 6 tbsp vegetable oil
- 3 shallots thinly sliced
- 6 hard boiled eggs
- 1 large white onion thinly sliced
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 3 Thai chilies thinly sliced
- 4 garlic cloves minced
- 1/2” ginger peeled and minced
- 3 tomatoes puréed
- 1 tbsp fish sauce
- 1 tbsp tamarind concentrate
- 1 tsp brown sugar
- 1/4 cup cilantro chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the shallots. Fry until crispy.
- Drain on paper towel. Season with salt.
- Add the hard boiled eggs to the oil. Brown the eggs on all sides; about 5 minutes. Remove and set aside.
- Add in the onions, garlic, turmeric, smoked paprika, Thai chilies, and ginger. Cook for 5 minutes.
- Pour in the tomato purée, tamarind, fish sauce, and brown sugar. Simmer for 10 minutes.
- Slice the eggs in half. Add to the curry. Simmer for 2 more minutes.
- Add the fried shallots and cilantro over the eggs.
Daing na Bangus
Daing na Bangus
Every time I see the word bangus, I giggle and accidentally read Bang Bus.Bangus is also known as milkfish and is eaten for breakfast in the Philippines. You can find bangus deboned at any Asian market for relatively cheap. I payed $3 for mine. They come plain and already marinated. If you buy a plain bangus, marinate it overnight with a 1/4 cup of vinegar and a couple of minced garlic cloves. Then simply fry for 5 minutes each side until crispy. Serve with garlic fried rice and fried eggs.
Ingredients
- 1/4 cup vegetable oil
- 1 marinated baby bangus
- salt and pepper to taste
Instructions
- Heat up cooking oil in a cast iron skillet over medium high heat. Add the bangus skin side up in the pan.
- Cook for 5 minutes a side.
- Season with salt and pepper. Serve with garlic fried rice and a couple of fried eggs.
