Showing posts with label Filipino cooking. Show all posts
Showing posts with label Filipino cooking. Show all posts

Friday, March 27, 2020

Guest Blogger: Elizabeth Ann Quirino's Beef Nilaga Short Ribs & Vegetables Stew



My Guest Blogger is Elizabeth Ann Quirino who shares with us one of her recipes, a favorite Filipino comfort food, Nilagang Baka - Beef Nilaga Short Ribs and Vegetables Stew.

Elizabeth Ann Besa-Quirino, based in New Jersey, is a journalist, and a multi-award-winner of the Plaridel Writing Awards and has been a recipient of the Doreen Gamboa Fernandez Food Writing Awards. She is the author of three cookbooks Instant Filipino Recipes: My Mother’s Traditional Philippine Food in a Multicooker Pot; My Mother’s Philippine Recipes and How To Cook Philippine Desserts, Cakes and Snacks. She has co-edited the history book Statesman and Survivor: Elpidio Quirino, 6th President of the Philippines; and illustrated/created the food coloring book Color and Cook. All her books are sold on Amazon. She is a correspondent for Positively Filipino online magazine; and blogs about Filipino home cooking on her site AsianInAmericaMag.com.


Betty Ann, as she is fondly called, was born in the Philippines and raised in Tarlac province where her way of life was molded early on by her parents’ farming and agricultural business. From the time she was a little girl, Betty Ann learned how to cook traditional Philippine dishes from her mother and has transformed these culinary skills to modern day Filipino cooking in her American kitchen. Betty Ann is a member of the International Association of Culinary Professionals (IACP-New York); the New York Women’s Culinary Alliance; the Association of Culinary Historians of the Philippines. She is also on the board of advisers of the President Elpidio Quirino Foundation.

~~~



Nilagang Baka - Beef Nilaga Short Ribs and Vegetables Stew:
Instant Pot + Stove-top

By Elizabeth Ann Quirino

Thursday, May 16, 2019

Cooking with Cecilia: Binagoongang Baboy - Pork with Bagoong



I'll be fixing Binagoongang Baboy for some friends.

What, you may ask, is that?

It sounds terrible, but it's really good. It brings back memories of down-home meals in the homes we grew up in. It's not healthy - it has pork and is saltier than heck because of the shrimp fry. It's not anything one should eat often, but once in a while, why not? Here are the ingredients and directions, although I have noted alterations below.

Ingredients:

Binagoongang Baboy
1 kilo pork loin, cut into 1" cubes
1/2 cup vinegar (spicy preferred but not required)
1/2 cup bagoong, or for the Ilonggos, ginamus
6 cloves of garlic, crushed and then minced
6-10 peppercorns, crushed
2 bay leaves

Marinate the pork cutes in the othe ingredients overnight in the refrigerator. Heat 3 tablespoons of oil in a wok or large frying pan. Saute the bay leaves to bring out the fragrance. Add the marinated pork along with the marinade. Cook over a medium heat until the pork is nice and tender (30-45 minute). Check the frying pan every so often to make sure the sauce isn't drying out. If it is, lower th eheat and add 1/3 c. of water and stir.
Serve with rice, tomatoes, and sliced cucumbers.


In fact, I've altered the above recipe. I'm using pork hocks. I found some sliced around 1 1/2 inch thick, in my Filipino market (Seafood City, on Vermont). After washing them, I placed them in a huge pot. I got a nice lemon from my little prolific lemon tree and squeezed lemon juice on the meat. I was watching the Food Channel once and saw this Caribbean woman squeezing fresh lemon on the chicken she was fixing, and she said a blessing as she did that. She talked about the lemon removing smells and cleaning the chicken well. Ever since I saw that, I squeeze lemon on any meat I fix and say a little prayer that God bless this food that my family and friends will be eating, and I actually say a thanksgiving to God for the poor animal that gave up its life for us.

I put water into the pot - I have no idea how much, around 2/3rd pot-full? It's just to simmer the pork in, to tenderize it. I added 1/2 cup vinegar. Then I sliced onions and threw that in. I threw in 3 bay leaves and some black pepper. I also crushed 3-4 cloves of garlic and threw that in. I had some loose oregano and tossed a pinch in. I have not salted this because once the pork is tender, I'll mix in the bagoong in the last minute. Using pork hock and boiling it releases a kind of gel that marries with the bagoong into a nice sauce.

What gives this taste is the bagoong, which is wickedly salty and tasty. Americans say the stuff smells and perhaps it does, but the scent makes my mouth water, from all the years of associating it with food.

I saw another recipe that uses tomatoes, and I suppose it wouldn't hurt to add tomatoes. In fact, I wish I had some tomatoes to throw in.

That, dear Readers, is Cecilia's way of cooking Binagoongang Baboy!

Tags: cooking, recipes, Filipino, food

Read also:
Fried Chicken Caribbean Style

 Chicken soup for my bad cold


Cooking with Cecilia: Pasta with Crab Roe or Aligue

Cooking with Cecilia: Lengua Estofada

Philippine Cooking: Spam, Eggs, and Rice Breakfast

Philippine Cooking: Ube Halaya


Hot Chocolate Drinks: Chocolate-Eh, Chocolate-Mexicano, Chocolate Filipino


Monday, May 11, 2015

Cooking with Cecilia: Chicken Malunggay or Moringa Soup



While I'm on the mend, I haven't gotten rid of my cold. The worst day was Day 3, but at Day 6, I'm not done. I continue to be vigilant and am resting and taking my medicines. I've added Aleve to my arsenal of treatments.

Wednesday, August 20, 2014

Filipino Cooking: Recipe for Carol's Cornbread Bibingka

 Recipe for Carol's Cornbread Bibingka

Carol Ojeda-Kimbrough shares with us her recipe for Bibingka Galapong, a favorite Filipino "cake."
Carol says she arrived at this recipe by trial and error, by playing with different recipes until she got the taste and texture just the way she likes.