Turducken

Yesterday when i was browsing i come across to a website with an entry tittled turducken i wonder what was it all about and when i read her entry i was really surprised knowing that turducken is a combination of turkey, duck and chicken.

A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.
Turducken is believed to be Cajun in origin, although it may also have originated in eastern Texas or northern Louisiana. While such elaborate layering of whole animals, also known as a farce, from the French word for "stuffing", can be documented well back into the Middle Ages of Europe, and are even attested in the Roman Empire (e.g. the tetrafarmacum), some people credit Cajun-creole fusion chef Paul Prudhomme with creating the commercial dish. However, no one has ever verified this claim.

Turducken is generally associated with the "do-it-yourself" outdoor food culture also associated with barbecueing and crawfish boils, although some people now serve them in place of the traditional roasted turkey at the Thanksgiving meal. Turduckens can be prepared at home in the span of 12-16 hours by anybody willing to learn how to remove the bones from poultry, instructions for which can be found on the Internet or in various cookbooks. As their popularity has spread from Louisiana to the rest of the Deep South and beyond, they are also available through some specialty stores in urban areas, or even by mail order.

Hey guys!

Hey guys! from now i have to post some personal entry to this blog because i am planning to submit this to ppp and its one of the requirement that i have to write some personal. actually I already submitted this blog but they rejected it because of the entries is have in here.

Pancit Bihon

Pansit bihon is one of my favorite.  When i was still in the Philippines, during birthdays, mom will always cooked this dish because  she believes in a superstitious that eating noodles on your natal could make our life longer, LOL! But I really don't care if thats even true..what matters to me is this dish is delicious!



Pancit Bíhon (aka Bíjon) is the type with which foreigners usually associate the word "pancít": very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. The exact Bijon composition depends on someone's recipe but usually, Chinese sausage and cabbage are the most basic ingredients in a pancit bihon.

Ingredients:
1 8 oz. pack pancit bihon noodles

1 cooked chicken breast, shredded

2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

1/4 cabbage, sliced into strips

1 onion

1/3 cup scallions, cut into pieces

1 carrot, sliced into strips

2 tablespoons of cooking oil

3/4 cup diced celery

3 tablespoons soy sauce

Salt and pepper to taste

5 pieces of calamansi or 1 lemon, sliced


Instructions:
Grease with oil a large pan or wok. Sauté garlic and onions.

Wet the pansit bihon noodles to soften

Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

Mix in the pansit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.

Salt and pepper to taste.

Serve hot with sliced calamansi on the side.


Notes: Calamansi or lemon is to be squeezed into the pansit bihon before eating.

Cebuano paklay

Ingredients

1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste

Instructions

1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.

Kare kare

Ive been craving this food since i seen it to my friend darlene's blog, now im trying tio learn how to cook this rich stew of ox tail, leg or tripe and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is just as good!) and toasted rice flour.


Ingredients :
250 g. of ox tripe
250 g. of ox tail
250 g. of ox leg
1/8 c. of annato seeds
1/2 head of cabbage
1 bunch of pechay (pei tsai or bok choy)
1 bunch of sitaw (long string beans)
1 eggplant1 puso ng saging (heart of banana plant)
1 c. of peanut butter
1/4 c. of rice flour
1 whole garlic, minced
2 onions, diced
5-6 c. of stock
2 tbsp. of cooking oil
salt to taste

How to :

Wash ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Transfer meat to a plate, cool and cut into serving pieces. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).

Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces. Cut eggplant into 2″ x 2″ cubes.

Place rice flour in a skillet and toast over medium-high heat until golden. Set aside.

In a casserole, heat oil over medium heat. Add annato seeds and “cook” until they render color and the oil is a bright red. With a slotted spoon, remove annato seeds and discard. Increase heat to medium-high and saute onions and garlic for about 30 seconds. Add meat pieces and cook until they absorb the color or the oil. Pour in 4 cups of stock and bring to a boil. Lower heat to medium and add vegetables in the following order with a 2-minute interval : sitaw, eggplant, puso ng saging, cabbage and pechay.

Meanwhile, mix peanut butter with 1/2 c. of stock. Mix roasted rice flour with 1/2 c. of stock. Once the pechay has been added, pour in peanut butter and rice flour mixtures into the casserole. Stir to blend well. Season with salt. Cook for about a 2 minutes until sauce is thick.

Serve hot with bagoong alamang.

What for supper?

Tonight i prepared a roasted chicken, ever since my mother inlaw give me a rotisserie carrousel, every once a week i always have a roasted. Before i have this rotisserie i was craving for letchon manok which is my facorite when i was in the philippines, and i used to buy letchon manok at san pedro kay lami kaayo ilang manok do. So now i am not craving for it too much kay i have an easy way to cook a whole chicken. Its also less hassle and it taste really good also.

Barbecued beef short ribs

sweets-spicy barbecue ribs are always a hit. The sauce is also very good on pork rubs. I was going to post this with picture but I accidentally deleted it to my files.

iNGREDIENTS:

1 cup sugar

1/2 cup packaged brown sugar

2 tablespoons salt

2 tablespoons garlic powder

2 tablespoons paprika

1/4 teaspoon cayenne pepper

7 pounds beef short ribs, trimmed

SAUCE:

1 small onion, finely chopped

2 teaspoons vegetables oil

1-1/2 cups ketchup

1 can (6 ounces) tomato paste

2 tablespoons brown sugar

pepper to taste

In a bowl, combine the first seven ingredients: rub over ribs. place in two large resealable plastic bags: seal and refrigerate overnight.

line two

Marindae for beef

Last night this is what i fix for our supper, and this is the ingredients that you need

1/2 c. chopped inoion
1/2 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/2 tsp. celery salt
dash pepper

mix all ingredients together. add marinade to meat and let stand 1 to 1 1/2 hours on each side, Use marinade to baste while meat is cooking. A good tenderizer for cheaper cuts of beef. Use oven, broiler or grill.

HOT PANDESAL (FILIPINO BUNS)

Before when i was still in cebu, my morning wont be complete with out eating my pandesal saw saw sa kape.

Pandesal (or pan de sal; literally, salt bread) is a rounded bread usually eaten by Filipinos during breakfast.[1]. It is a bread made of flour, eggs, lard, yeast, sugar, and salt. It has a soft, powdery texture and can be prepared in a number of ways by using numerous sandwich spreads. It is also used for dipping into tsokolate (from Spanish chocolate), a Spanish chocolate drink very much like hot chocolate but with pure cocoa as its main ingredient. Despite the literal meaning of its name, the taste of pandesal varies from bland to slightly sweet. It usually costs one Peso (about 40 cents U.S.), with larger varieties costing 2 Pesos.




Place in breadmaker the following ingredients:
1 cup water
1/2 cup oil
2 eggs
1 tsp. salt
1/2 cup sugar
4 1/4 cups bread machine flour
1 tbsp. breadmaker yeast (put this last)

Breadmaker Procedure:
Set breadmaker cycle to Knead, & First Rise. Take dough out when cycle is over. Cut the dough in half. Cut each half into 3 lenghtwise & cut each row to approximately 2 inch. Roll each piece in fine breadcrumbs. Turn the side of cut piece arond so the sides will be on the top. Place on Cookie sheet baking tray. Makes about 30-36 rolls depending on your cutting size preference too. Place cookie sheet in room temperature oven to rise overnight or until it almost doubles in size.Bake in the morning or after more than 2 1/2 hours at 375 degrees Fahrenheit for 8-12 minutes.

Quick Method:
While cutting & rolling buns in bread crumbs, heat the oven at 200F degrees for about 8 minutes & turn oven off . Place cooke sheet in warmed oven for approximate 1- 1/2 hours or untill rolls have doubled in size.Bake at 375 F degrees for 8-12 minutes on the top rack

PAN DE SAL(Salt Bread)

1 lb plain flour
1 sachet yeast
2 oz butter
2 tbsp sugar
1 1/2 tsp salt
7 fl oz lukewarm water
Breadcrumbs
Preheat oven to gas mark 6. Put all of the dry ingredients in the food processor. Mix in medium speed for to minutes. Mix water gradually. Pulse for further 2 minutes. Transfer mixture to a bowl and leave to rise and doubled in size (approx. 2 hours). Knead. Divide the dough to make 15-20 pieces or divide according to desired size. Roll the dough on the breadcrumbs. Place in a baking tray and leave to rise again for about 30 minutes. Place in the middle shelf of the oven and cook until brown.