Tag: main course
Pork Adobong Sitaw
Pork Adobong Sitaw
Another great Filipino adobo recipe, this time with pork and long beans. There are a couple of options you can use for the protein. Either pork shoulder or pork belly work well with this recipe. I would not recommend using pork loin or tenderloin. They are too lean and will be tough if cooked for an hour.Long beans are very similar to green beans except they are really long and a lot firmer. They are meant to have a slight crunch to them when cooked. If you can't find long beans, substitute green beans; just make sure to not overcook the green beans at the end. Cook them for 5 minutes instead of 10.
Ingredients
- 1 tbsp vegetable oil
- 1 lb pork shoulder or pork belly cubed
- 1 small onion finlely diced
- 6 garlic cloves minced
- 3/4 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- 8 oz long beans trimmed, cut into 3" pieces
- salt and pepper to taste
Garnish
- fried garlic
Instructions
- Heat up cooking oil in a large saute pan over medum high heat. Add in the pork, cooking until browned, 6-8 minutes.
- Stir in the onions and garlic. Cook for 5 minutes.
- Pour in the vinegar. Do not stir. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Add in the water and soy sauce. Cover and let simmer for 1 hour.
- Uncover. Season with salt and pepper. Add in the long beans and simmer for another 10 minutes.
- Serve with steamed rice. Garnish with fried garlic.
Liver and Leeks
Liver and Leeks
I've always been a big fan of liver. This is the first time I've ever cooked with pork liver. I must say that I like it a lot more than beef. I didn't expect it to be so mild in flavor. It is also only $1.99lb at my local asian market. This is a great dish to introduce liver to someone who is "liver curious." If you prefer to use beef or chicken livers, please do so.
Ingredients
- 1 lb pork liver 1/2" thick pieces
- 2 leeks chopped
- 8 oz shiitake mushroom sliced
- 6 garlic cloves minced
- 1 tsp black pepper.
- 1 tbsp fish sauce
- 4 tbsp oyster sauce
- 2 tsp sugar
- 2 tbsp vegetable or canola oil
Instructions
- Mix together fish sauce, oyster sauce, and sugar. Set aside.
- Heat cooking oil in a large saute pan over medium high heat. Add in the shiitake mushrooms. Cook for 3-4 minutes.
- Add in the garlic and liver. Cook for 1 minute. Season with black pepper.
- Stir in the leeks. Cook for 2 minutes.
- Stir in the sauce mix and cook for 3 minutes.
- Serve with steamed rice.
Fish Yassa
Fish Yassa
Yassa is a popular Senegalese dish, consisting of an onion, lemon, mustard sauce. It is typically prepared with chicken or fish steaks. I used whole tilapia for this dish. They sell them fresh at my local asian market for $1.49lb. It costs less than $5 for 2 of them. If you don't have the proper cutlery at home, have your fish monger cut them into steaks for you. You should be able to get 3-4 steaks out of a whole tilapia.
Ingredients
- 2 whole tilapia cut into steaks
- 1 lemon
- 1 large onion sliced
- 4 garlic cloves minced
- 2 tbsp green seasoning
- 1/2 cup vegetable or canola oil
- 1 tbsp dijon mustard
- 1/2 tsp paprika
- 1/2 tbsp boullion powder
- 1/2 cup water
- salt and pepper to taste
Instructions
- We are going to use whole tilapia for this dish. Any type of bone in firm white fish will work. 1 whole tilapia is a serving.
- Depending on the size, cut the fish into 3-4 steaks, equal thickness. Tilapia are usually around 1 1/2 lbs.
- In a large bowl, mix together the juice of half a lemon, onions, pepper, minced garlic, green seasoning, paprika, boullion powder, and dijon mustard. MArinate the fish in this for at least 4 hours, preferably overnight.
- Heat up cooking oil in a lage saute pan over medium high heat. Sear the tilapia steaks for 4 minutes.
- Flip the fish over and sear for another 4 mintues. Set aside.
- In the same pan, add all of the marinade ingredients. Saute for 5 minutes until the onions cook down a little bit.
- Deglaze the pan with a 1/2 cup of water and simmer for another 5 minutes. Add salt and pepper to taste.
- Add in the fish steaks.Simmer for another 5 minutes.
- Serve with steamed rice.
