Makes 15
Ingredients
Ingredients
2 lb taro root (about 1 medium)
1 onion
1 teaspoon salt
1/2 teaspoon ground pepper
4 tablespoons oil
Directions
Peel the taro and grate into a bowl.
In the same bowl, grate the onion. Add salt and pepper. Mix well.
Form fairly flat patties about 4 to 5 inches in diameter, squeezing the excess liquid.
Heat pan with oil at medium-high heat.
Fry the rösti about 5 minutes on each side, until golden brown. Place on a plate covered with paper towels.
Repeat until there is no more taro mixture.
Serve hot.
Source: 196 Flavors, http://www.196flavors.com/2014/04/21/palau-taro-rosti/
Ukoy
Makes 10
Ingredients
Directions
Mix the ingredients together.
Source: Think + Drink + Eat, Tito Jimmy's Ukoy Recipe, http://www.thinkeatdrink.com/tito-jimmys-ukoy-recipe/
Tinola Soup
Ingredients
2 lbs chicken (cut into serving pieces) (We used 1 lb of tofu)
1 thumb size ginger root cut into strips
3 cloves garlic (minced)
1 onion (sliced)
2 small to medium sayote/chayote or green papaya (cut into wedges)
1/2 cup pepper leaves
1 Tbsp Fish Sauce (Patis)
3 cups of water
1 chicken cube
2 tbsp coking oil
Directions
In a saucepan, saute the garlic, onion & ginger in cooking oil.
Add the chicken and cook for 5 minutes or until the chicken colors lightly.
Add the fish sauce. (Or not if your vegetarian)
Pour-in water and bring to a boil. Simmer until chicken is done about 30 minutes.
Add the chicken cube and sayote/chayote. Continue simmering until sayote/chayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.
Serve hot. Enjoy!
Source: Pinoy cooking Recipes, http://www.pinoycookingrecipes.com/tinolang-manok-chicken-tinola.html
1 onion
1 teaspoon salt
1/2 teaspoon ground pepper
4 tablespoons oil
Directions
Peel the taro and grate into a bowl.
In the same bowl, grate the onion. Add salt and pepper. Mix well.
Form fairly flat patties about 4 to 5 inches in diameter, squeezing the excess liquid.
Heat pan with oil at medium-high heat.
Fry the rösti about 5 minutes on each side, until golden brown. Place on a plate covered with paper towels.
Repeat until there is no more taro mixture.
Serve hot.
Source: 196 Flavors, http://www.196flavors.com/2014/04/21/palau-taro-rosti/
Ukoy
Makes 10
Ingredients
1 carrot
1 big handful of bean sprouts (mung or soy)
4 scallions
10 small shrimp
1/2 cup flour
1/4 cup cornstarch
1 egg, beaten
2/3 cup water
3 tsp fresh cracked black pepper
2-3 tsp. fish sauce (I do 2 if I use dried shrimp)
2 cloves garlic, minced and then made into a paste with your knife
1 big handful of bean sprouts (mung or soy)
4 scallions
10 small shrimp
1/2 cup flour
1/4 cup cornstarch
1 egg, beaten
2/3 cup water
3 tsp fresh cracked black pepper
2-3 tsp. fish sauce (I do 2 if I use dried shrimp)
2 cloves garlic, minced and then made into a paste with your knife
Mix the ingredients together.
You must either have a deep iron skillet, fry-daddy or a wok that can hold about 2-3 inches of peanut oil. Bring the peanut oil to about 330-360ºF degrees and hold it there. USE AN OIL THERMOMETER. Once you have the oil just right, shape the Ukoy mixture onto a metal Asian ladle/wire mesh. Sometimes I use a spatula and a metal ring/mold. Quickly slide the mixture into the hot oil. You only need about 1 minute on each side and then you are done.
Source: Think + Drink + Eat, Tito Jimmy's Ukoy Recipe, http://www.thinkeatdrink.com/tito-jimmys-ukoy-recipe/
Tinola Soup
Ingredients
2 lbs chicken (cut into serving pieces) (We used 1 lb of tofu)
1 thumb size ginger root cut into strips
3 cloves garlic (minced)
1 onion (sliced)
2 small to medium sayote/chayote or green papaya (cut into wedges)
1/2 cup pepper leaves
1 Tbsp Fish Sauce (Patis)
3 cups of water
1 chicken cube
2 tbsp coking oil
In a saucepan, saute the garlic, onion & ginger in cooking oil.
Add the chicken and cook for 5 minutes or until the chicken colors lightly.
Add the fish sauce. (Or not if your vegetarian)
Pour-in water and bring to a boil. Simmer until chicken is done about 30 minutes.
Add the chicken cube and sayote/chayote. Continue simmering until sayote/chayote is tender.
Add pepper leaves and salt to taste.
Remove from heat.
Serve hot. Enjoy!
Source: Pinoy cooking Recipes, http://www.pinoycookingrecipes.com/tinolang-manok-chicken-tinola.html
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