Ang inyong matutunghayan ay mga masasarap na potahe............
,,,,,,,CALAMARI SUSHI ROLLS,,,,,,,
1 red bell pepper fine diced
2 each lapchong, fine diced (may substitute with sausage)
2 cups cooked sushi rice
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 tablespoon oyster sauce
12 each medium sized squid tubes
Salt, to taste
1 tablespoon chile powder (Korean or ancho)
Canola oil to cook
BLACK BEAN AIOLI
2 tablespoons minced garlic
2 each serrano chiles
1 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 egg yolks
1 cup canola oil
Salt and black pepper to taste
Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, saute'
the pepper and lapchong until soft, about 4 minutes. Fold in with rice and add the
scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using
a pastry bag or plastic bag with the tip cut off. Oil the grill and season the tubes
with salt, and chile. Mark the tubes, and roll them around so that all sides cook
evenly, about 4 minutes total. Be careful not to overcook the squid as it will get tough.
Let rest 1 minute then slice into one inch pieces, like sushi rolls.
Sautee garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and
reduce by 80%. Let cool completely. In a food processor, add mixture with yolks.
While processor is on, drizzle in oil, slowly at first until it emulsifies then more
quickly. Check for seasoning. Store in fridge.
Fill a small dish with the aioli and arrange the "sushi" around the dish.
The "sushi" should be dipped before consumed.
Yield: 30 pieces each
Wag kayong mag-alala meron pa.........
,,,,,,,,,HOME STYLE SUKIYAKI,,,,,,,,,
400 g. of tender cut of beef (tenderloin, sirloin, top-round or bottom-round)
120 g. of dried rice noodles (I used the flat variety)
1 carrot, julienned
100 g. of onion leaves, cut into 2″-lengths
1/2 head of pechay baguio (chinese cabbage, light green variety)
2 cakes of firm tofu, cut into 1″ x 1″ cubes
1/8 c. + 1 tbsp. of light soy sauce
1 thumb-sized piece of ginger, peeled and sliced
1 tbsp. of minced garlic
1 onion, sliced
2 tbsp. of brown sugar
salt and pepper
1/2 c. of rice wine, optional
6 c. of beef broth
Cook the rice noodles according to package directions. Drain and set aside.
Cut the beef into thin slices. Pour 1 tbsp. of light soy sauce over them and mix well.
Heat a shallow pan. Pour the oil. Stir fry the beef slices over high heat, in batches, just until no longer pink. Do not overcook the beef.
Reheat the oil. Add the ginger and garlic. Saute over medium-high heat for about a minute. Add onions. Cook until no longer transparent. Pour in the meat broth and rice wine. Season with light soy sauce, salt, pepper and sugar. Bring to a soft boil. Add the julienned carrots, tofu and pechay baguio leaves. Simmer, covered, for 1 minute. With a slotted spoon, remove the carrots, tofu and pechay baguio leaves and set aside.
Place the cooked noodles in a large serving bowl. Place the pechay baguio leaves, tofu and beef slices over them. Top with carrots and onion leaves. Pour in hot broth. Break the egg on top. Serve at once.
Sigurado akong nasarapan kayong lahat sa mga potaheng inihanda ko para sa inyo..............
kaya hanggang sa muli..................