Thursday, 30 August 2012

GRILLED PORK BELLY RASHERS (INIHAW NA LIEMPO)

Filipinos share the love for the pig belly with the Americans. If the Americans love bacon to the max, Filipinos love belly pork in all forms. Yes, they are liempo-maniacs. Liempo is the Tagalog word for pork belly, the most used part of the pig in the Philippines. Be it a soup, stew, roast or even vegetable dish, the ingredient is always liempo. Such is the affliction of liempo-ma: death by pork rather than by chocolate. Pork is so delicious, fatty, addicting and bad for you that it's almost obscene to eat...and there lies its charms.

Monday, 27 August 2012

ASIAN BACON AND SPRING ONION PANCAKE


Pancakes and bacon are a perfect team in any way it is interpreted. This pancake may sound like your usual breakfast grub and the addition of spring onions may raise some eyebrows.

Let me explain. This is actually my version of Chinese spring onion pancakes. It is not at all your typical soft and fluffy American pancakes. It is made with a dough, not batter. Probably the only similarity is that they are both flat and fried in a pan.

The classic Chinese spring onion pancake is firm rather than soft. It might seem bland but this is actually the sort of food that is appreciated for its simplicity and clean fresh taste. It is usually eaten as a snack, with fresh brewed Chinese tea.



The traditional process for making these pancakes involves making a dough with flour and boiling water then rolling the dough, sprinkling with the spring onions and rolling like a jelly roll. Portions of this dough are flattened and pan fried. 

Although, this traditional method results to delicious pancakes, I personally do not like its texture. Parts of it are crisp and parts are dense and a touch chewy.



I love spring onions and I thought I must make a pancake that will be perfect for my taste (hence the addition of bacon...kidding). After a few tries, taste tests and reviews, this is the one that the panel (my family I mean) chose (or rather didn't criticise). This is an abbreviated version of the spring onion pancake. It is a quick stir and mix method and results to crisp, tender crust pancakes with bacon and spring onion studded centers.

It is nice on its own but, hey, since we're making a twist why not add a dipping sauce, like the one for Korean spring onion pancakes. I thought it is just apt to have maple syrup in the sauce. I never thought maple syrup would go so well with soy sauce. It was just the perfect dip for the pancakes. 



This recipe makes 6 small pancakes, good for 4 servings.

Ingredients:

8 rashers of streaky bacon, chopped
3 tbsps. of oil rendered from the bacon
2 c. plain flour
2 tbsps. sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 c. finely sliced spring onions
1/2 c. + 2 tbsps. water
cooking oil for pan frying

Method:

Heat up a frying pan. Add the chopped bacon when hot. Fry the bacon, stirring occasionally, until crisp and browned. Strain. Keep the oil that has been rendered.

In a mixing bowl, mix the flour, sugar, salt and baking powder with a whisk. Add the spring onions and browned bacon bits and mix again.

Make a well in the center and add the water and 3 tbsps. of the bacon fat. Mix gently until it forms a medium soft dough ball.

On a lightly floured board, roll each piece into a rough circle approximately 6" in diameter.

Heat up a pan and add about 2 tsps. of oil. Pan fry the pancakes until it has brown spots and is slightly puffed up, about 3 minutes on each side. 

Cut each pancake into 4 wedges and serve with the dip.

For the soy and maple dip:

2 tbsp. soy sauce
1/4 c. pure maple syrup
2 tbsps. malt vinegar
1/2 tsp. sesame oil

Mix all of the ingredients together and serve as a dip for the pancakes.


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You might also like

Asian Chicken Quesadillas

Choi Sum and Chicken Pancakes
Courgette Fritters with Ginger Soy Dip

Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER

Thursday, 23 August 2012

MELONADE


HSBC's advert with a pretty little girl behind a lemonade stand is so charming. Talk about pushy Moms (why are we always the bad guys?), but it is her Dad who makes her lemonade. It is so sweet that she is so business savvy. It is so sweet that she is multi-lingual at a very young age, such a good foundation for a future business mogul. It is fascinating that though the street is an ordinary residential area, it is the on the tour bus route. It is so clever that none of the neighbours have noticed the business opportunity except this cute little girl.

Monday, 20 August 2012

GRILLED CHICKEN AND PEACH SUMMER ROLLS


When the weather is warm or at least dry, we barbecue. The word barbecue may mean a full blown grilling extravaganza to some but for us who originate from the tropics, it is just a way of cooking. We char grill or barbecue instead of frying or baking or boiling. 

In the Chinese concept of yin and yang, barbecues have yang properties. They induce heat in the body. Salads on the other hand have yin or cooling properties. Made into summer rolls, barbecued meat achieves a perfect balance. 


Thursday, 16 August 2012

LIME AND MANGO CHICKEN


Umami is yummy. Simply defined as a meaty savoury taste but it actually comes from glutamate, one of the building blocks of proteins, not necessarily from meat. I know that that still doesn't explain much. But just think of it as extra yumminess. 

One product I almost always use as a sure fire umami inducer is light soy sauce. It is a seasoning that goes well with any recipe. It gives saltiness as well as that extra punch that wouldn't be given by adding salt alone. It blends with other seasonings and won't stand out.

Sunday, 12 August 2012

THAI STYLE BEEF SALAD


My teenage daughter had dinner with some friends at a Thai restaurant. She loves Thai food and was looking forward to the meal as well as the company. She ordered Thai beef salad and thoroughly enjoyed but said it was a bit too hot for her taste. We are all fans of Thai food but can't hack the heat sometimes. It is the birds eye chillies that they use that can leave bit of sting on the tongue.



For the very reason that I make my own green curry paste, I do my take on Thai beef salad. This is simplified version, made with your normal supermarket items but still captures all the essential tastes in the original dish. If you have leftover steaks (I know that hardly happens) or roast beef, then you are just minutes away from enjoying a flavour packed salad. Did I say that it is low fat? Apart from the 1 tbsp. of oil in the marinade, the rest is fat free. Just make sure you trim off the fat from your meat. Hearthy, healthy and tasty.



This recipe makes 2 main or 4 starter or side portions.

Ingredients for the steak:

500 gms. rib eye steaks
2 tsps. soy sauce
2 tsps. lime juice
1 tsp. chopped garlic
1 tsp sugar
1 tbsps. cooking oil


Cut diagonal slashes on the steaks, 1/2" apart. Turn over and cut diagonal slashes, going in the opposite direction. 

Mix the rest of the ingredients and use as seasoning for the steaks. 

Pre-heat the barbecue, grill pan or grill. Cook the steaks on high heat to your desired doneness.

Leave to rest and cool.

Slice, against the grain, into thin strips.

Ingredients for the dressing:

1/4 c. lime juice
2 tbsps. of fish sauce
2 tsps. of crushed garlic
2 tsps. of chopped red chillies
6 tbsps. of honey

Mix all of the ingredients together and use to dress the salad.

Ingredients for the salad:

200 gms. salad greens
1/3 c. sliced cucumbers
1 tomato, sliced
1 small red onion, sliced
2 tbsps. roughly chopped coriander leaves
2 tbsps. chopped peanuts
2 tbsps. crispy fried onions

Method:

Divide the salad greens into 4 portions. Top with the tomato, cucumber, onion and beef slices. Drizzle each with a quarter portion of the dressing. Sprinkle with the coriander, crispy onions and peanuts.


All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like
 
Gado Gado


Chicken and Prawn Pad Thai
Thai Style Mussel Pancake

Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER

Thursday, 9 August 2012

SPINACH CRISPS AND ARTICHOKE DIP


I don't know what to say. After coming up with a recipe, cooking it right and shooting the photos, I hit a blank wall as to what to write to begin the post. This happens a lot of times, not often, but a lot.

How strange it would be to just post a straightforward recipe. I guess what separates a recipe site from a food blog is that little personal note. This may not come easy at times but I can't post a recipe without an intro: it is like opening the front door to someone, turning your back without saying a word, expecting him to follow inside.

Monday, 6 August 2012

BANANA PUDDING TURON


Eating with our fingers is a primal instinct. We first learn about food by touching. By instinct we know how to make our fingers lead food into our mouths. Alas, when we learn the joys of eating with our fingers we are told not to do it.

Thursday, 2 August 2012

ASIAN BARBECUE BEEF BRISKET


Some people plan their meals before heading to the shops. I, on the other hand, belong to the other group of "some people" who usually plan my meals according to what I have. My freezer is usually full of an assortment of meat cuts and joints among other things. Faced with a beef brisket joint, there are a lot of ideas that come to mind. Being of Asian origin, my inclinations tend to veer towards that direction.