Chili

Pork Sinigang (Sinigang na Baboy)

Yesterday  I had a long-standing wish fulfilled 🙂
(Mind you, there are “BIG WISHES” in life and then there are “small wishes” This was a small wish, but nevertheless, I am happy that it finally came through)
For years, I wished there’d be a good Filipino restaurant in my neighborhood, but there is only one that I know of within a few miles around, and frankly, that one sucks!
I don’t want to go into details, but believe me, if it would be halfway decent I would still go there. I have tried it three times, but all three times it was VERY disappointing, so I stopped going there and gave up hope. Whenever I needed a Pinoy food-fix, I had to prepare it myself.
So yesterday I went to do some errands in a close-by shopping center to which I have been going for more than 15 years. Much to my surprise, I saw a “new” restaurant named Manila Grill&BBQ  tucked away in a corner. (I asked an employee how long they’ve been open and he said more than two years)
I had never noticed it before, maybe because what sticks out on the sign is  Grill & BBQ,  so one does not quickly associate this with Pinoy food………..
The place is very clean, simply but nicely appointed and the employees are very friendly, attentive and professional.
The food, THE FOOD 🙂 – it was absolutely delightful, very authentic, nicely presented and wonderfully tasty. The prices are moderate and overall, it was one of the best lunch experiences I had in any restaurant in Miami in years.
You can read more about it here: Manila Grill & BBQ, Pembroke Pines, Florida
So now, back to the dish at hand,  Sinigang Na Baboy
Sinigang is a sour soup native to the Philippines. Beef, pork, shrimp, fish, and even chicken (sinampalukang manok) can be used. The one featured here today uses pork as the main ingredient. One can use boneless pork, though bony parts of the pig known as “buto-buto” are usually preferred. Neck bones, spare ribs, baby back ribs, and pork belly all can be used.
The most common vegetables used are egglant, okra, onion, green beans, tomato and taro root.
The most common souring agent is tamarind juice, (sampalog), but if not available, you can use calamansi, lime, lemon,  guava, bilimbi (kamias), green mango, pineapple, and wild mangosteen (santol) To go an even easier route, you can buy instant “Sinigang Mix” ready to add to the stock while cooking. (For my personal taste this is too salty and not sour enough)
Today I went to look-up the sinigang I posted before on ChefsOpinion, but much to my surprise I could not find a single post, although I cook sinigang quite often. I then checked my folder of unpublished posts and low and behold, there was a bunch of pics of a sinigang I cooked about 6 years ago but never published. Looking at the quality of the pics I understand why I hesitated, but what the heck, here it is:
Sinigang na baboy from the distant past 🙂
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Masaya Ang Buhay !   Kainan Na !
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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Sinigang Na Baboy  (Pork Sinigang)

Sinigang Na Baboy (Pork Sinigang)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Kecap Manis

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Kecap Manis

Kecap Manis


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Kecap manis  (ketjap manis), pronounced KEH-chup MAH-nees is an Indonesian sweet soy sauce with a molasses consistency and a dark brown color.
Sometimes flavored with garlic, star anise, chili, five spice powder, etc, the sauce is more syrupy than commonplace soy sauce. Sold in most Asian markets, kecap manis can be used as a condiment or marinade for satay’s and grilled meats or as a dipping sauce. Basically just sweetened soy sauce, it is by far the most popular type of soy sauce used in Indonesian cuisine, where it plays a important role in signature dishes, such as nasi goreng, mie goreng, satay, tongseng and semur.
Sambal kecap is a type of sambal dipping sauce of kecap manis with sliced chili, tomato and shallot, a popular for sate kambing (goat meat satay) and ikan bakar (grilled fish/seafood).
Since soy sauce is of Chinese origin, kecap asin is also an important seasoning in Chinese Indonesian cuisine. It is also a staple ingredient in many other traditional dishes of Indonesia.

Kecap manis is also a staple in my kitchen. I use it mainly for my “lazy meal” day’s, when much cooking is not on my list and a simple plate of stir fried vegetables with mushrooms, noodles or rice mixed with kecap manis, garlic and chili is all that’s on the menu for a quick yet satisfying dinner. I usually have both store-bought and homemade kecap manis in the fridge. When a original recipe calls for it, I use the more complex store-bought version which usually contains star anis, garlic and sometimes other flavor agents.
On the other hand, if I prepare a “lazy meal”, the simple home-made version described below suits me better. I’s not a question of quality but rather a personal taste-preference 🙂
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Happy Cooking !   Life is Good !

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P.S.
If you decide to prepare this homemade version of ketsap manis, I highly recommend that you don’t leave the sauce unattended while simmering. If it boils over, the high sugar content makes it a nuisance to clean off the stove 🙂 😦
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mix 2 cup cane sugar with 2 cups soy sauce

mix 2 cup cane sugar with 2 cups soy sauce

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bring sauce to a VERY SLOW simmer

bring sauce to a VERY SLOW simmer

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while simmering, skim off all foam that rises to the top; cook sauce until it has the texture of syrup, let cool; it will then further thicken to the texture of thick molasses

while simmering, skim off all foam that rises to the top; cook sauce until it has the texture of syrup, let cool; it will then further thicken to the texture of thick molasses

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Kecap Manis

Kecap Manis

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Chili-Shrimp Waffles

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Chili-Shrimp Waffles might just have become both my favorite waffle- and my favorite shrimp-recipe.
It is the best thing I have eaten for some time and as you know, I usually eat good 🙂
The key to the success of this dish  is the balance between sweet and spicy.
The chili must not overpower the slight sweetness of the waffles, but it should deliver a kick of heat and flavor (the kick of a lady – not the kick of a mule), to support the shrimp in providing a balance of flavor and texture to the waffles.
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Bon Appétit !   Life is Good !
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Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold-in whisked egg whites
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Chili-Shrimp Waffles

Chili-Shrimp Waffles

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Chili-Shrimp Waffles

Chili-Shrimp Waffles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Here  you have one of these dishes were you can have a meal fit for a king with a minimum effort of labor and a very reasonable cost of ingredients.
Just plan ahead and either cook the beef the day before you want to eat the soup, or, if you want to have it for dinner after work, start the beef and it’s broth as soon as you get up in the morning. Bring it to a simmer, let it cook for as long as you can before you leave the house, then just let the beef cool in the broth until you get home. Also at that point, soak the shiitake in some of the hot broth during the day. From there it will only take another 10 minutes to finish this sexy beauty (the time to cook the noodles) and voilà ! –  ready for a soup as good (or better) as you can get in your favorite noodle-house. 🙂

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Bon Appetit !   Life is Good !
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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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BREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese)

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Today’s  breakfast would most certainly not qualify for my new  ” Hans’ Lighter Comfort Food “  type of food, at least not the portion size. But we are still in 2014, so I am hell-bound to enjoy the last few days of eating large portions of everything tasty 🙂
Nothing wrong with this dish itself, I’ll  just have to cut the portion by 75%, replace the rye bread with something lighter and use less fat. Doesn’t sound so bad 🙂
But, we are still in the year of plenty, so here we go :
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Bon Appetit !   Life is Good !
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BREAKFAST OF CHAMPIONS # 46 –  Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese

BREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese

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BREAKFAST OF CHAMPIONS # 46 –  Huevos revueltos y guacamole con queso blanco ( Scrambled eggs, Guacamole, fresh cheese

BREAKFAST OF CHAMPIONS # 46 – Huevos revueltos y guacamole con queso blanco  ( Scrambled eggs, Guacamole, fresh cheese)

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Roast Fresh Ham With Caraway Jus (Gebratene Schweinekeule Mit Kümmelsoße)

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Like  last year, this year again I celebrated Christmas eve with my dear friends Dieter and Chacha, who were gracious enough to invite me to their family celebration. As usual, the food was out of this world. This years star of the dinner was a wonderful, tasty and succulent  standing rib roast  with all the trimmings and for dessert we all enjoyed Dieters traditional, perfect  soufflé.
After everybody ate, there was one leftover soufflé, which I bravely volunteered to put out of it’s lonely misery.
(All this great food plus two soufflé’s  on one evening – no wonder my belly looks so muscular). 😦
Earlier, just before I left my home to go to dinner, my  friend Curtis showed up with Christmas gifts. Among the goodies was a fresh ham of generous size, about enough to feed 7 people with a healthy appetite. In other words, enough for Bella and I to pig-out for two days 🙂 So, before I took off to Chacha’s and Dieter’s dinner, I scored the skin of the ham, salted it very generously with kosher salt and put it in the fridge to be cooked the next day. (This helps to draw the moisture from the skin and gives you a superior crackling). The next day, Thursday, I cooked the ham by starting it off at 420F for 20 minutes, then turning down the temperature to 325F for 4 hours and finishing the last twenty minutes at 420F again to crisp up the cracklings.
On this occasion I have forgone more traditional sidings such as vegetables, beans, rice, pasta or potatoes in favor of a simple guacamole, seeded rye bread, the pork jus, the onions which cooked together with the ham, grey poupon mustard and horseradish.
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Bon Appetit !   Life Is Good !
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Click here for  Guacamole Recipe
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P.S.
I will post a follow-up on the dishes I prepared with the leftovers.
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P.P.S.
I believe it is time to live a bit more “light” for at least the next few months, so starting January, I will change my food  (and therefore my post’s) to a bit of a lighter fare 5 days a week, while the weekend will feature the same type of food as usual, just smaller portions – and, sad to say, a drastic cutback on sweets.
Look for   ” Hans’ Lighter Comfort Food “  in upcoming post’s. See you there 🙂

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Roast Fresh Ham

Roast Fresh Ham

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Roast Fresh Ham

Roast Fresh Ham

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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I have  taken to the habit of having Pho at “Pho 79” in Davie, while I wait for the nice Ladies at “Davie Coin Laundry” to take care of one of my lesser liked weekly chores. Both establishments are by far the best of their kind in this area (Ft Lauderdale to the Keys and across to Ft Meyers), so I am really lucky to have found both.
Now to the point :
While the Pho at Pho 79 far outshines any other Pho around here,  if you eat like I do, you will pay the price. Mind you, this is in a strip mall, no decor, no service to speak of, very run down environment and I really only go there to enjoy the Pho, but if I want a decent portion my bill comes to a whopping $24.00 without tip . This includes a diet coke, a large Pho and one portion each of extra noodles, tendon and tripe. While this might sound like a lot, it really isn’t. Yes, there is a huge amount of broth, but inside is a VERY small amount of noodles, a minuscule quantity of paper thin (as it supposed to be sliced) brisket and a tiny (I guess maybe 0.5 oz of each tendon and tripe. The additional side orders are only slightly bigger. So, while all this leaves you full for about one hour, it is mostly broth you consume, excellent prepared food but at a hefty price.
Onward to the solution – making my own tripe and noodle soup, TWO large bowls of soup with LOT”S of noodles, tripe and greens for a total of about $ 8.00 🙂
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Bon Appetit !   Life is Good !
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Pho at PHO 79 :
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pho at PHO   (great taste but as you can see, mostly broth and herbs)

pho at PHO (great taste but as you can see, mostly broth and herbs)

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Preparation of Chinese Beef Tripe And Egg Noodle Soup :
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blanch tripe in saltwater 3 times

blanche tripe in saltwater 3 times

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beautiful :-)

beautiful 🙂

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cut into stripes, not too fine so when cooked soft they retain some texture

cut into stripes, not too fine so when cooked soft they retain some texture, cook until almost tender, strain

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finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

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chinese egg noodles

chinese egg noodles

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cook in saltwater for about two minutes, strain, toss with sesame oil

cook in saltwater for about two minutes, strain, toss with sesame oil

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place in serving bowl

place noodles in serving bowl

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top with blanched bok choy

top with blanched bok choy

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beef stock, (for recipe, click here) fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

beef stock, (for recipe, click here)
fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

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to serve, top noodles with broth, tripe and scallions

to serve, top noodles with broth, tripe and scallions, drizzle with chili oil

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Peanut Glazed Pork Medaillons With Bok Choy In Oyster Sauce

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Here  is a recipe sure to tempt you if you like to have a  tasty and exotic meal but do not have the time nor desire to prepare an elaborate, complicated meal, which is what happened to me today. I just finished my first week of work after two months of vacation, so my spirit and energy has been slightly drained  this weekend. After cleaning the apartment, taking care of Bella, doing the shopping and a bunch of other chores,  cooking an elaborate meal was not exactly at the forefront of my mind. Eating a good meal on the other hand ……..
So here is what I came up with. This was very delicious, yet simple and easy to prepare. You will be able to easily knock this out in about 15 minutes 🙂
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Bon Appetit !   Life is Good !
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For Peanut Sauce Recipe Click Here
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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Preparation :
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saute onions and garlic paste in peanut oil

saute onions, grated ginger and garlic paste in peanut oil

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add blanched baby bok choy and mild chilis

add blanched baby bok choy and mild chilies

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add oyster sauce, soy sauce, sriracha and sesame oil, simmer until bok choy is heated through, check / adjust seasoning

add oyster sauce, soy sauce, sriracha and sesame oil, simmer until bok choy is heated through, check / adjust seasoning

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meanwhile, saute pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well untill medaillons are completely covered with sauce

meanwhile, saute salt and pepper seasoned pork medaillons on both sides, when almost done, add peanut sauce and a few drops of water, remove from heat, mix well until medaillons are completely covered with sauce

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ready to plate...

ready to plate…

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plate bok choy and a small side dish with peanut sauce for dipping

plate bok choy and a small side dish with peanut sauce for dipping

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arrange glazed pork medaillons on bok choy

arrange glazed pork medaillons on bok choy

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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

Peanut Glazed Pork Medaillons And Bok Choy In Oyster Sauce

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FO FO (Faux Pho)

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I figure,  as long as my soup is made of rich beef or chicken stock, has rice noodles,
fish sauce, herbs and other vegetables in it, I can call it a Faux Pho (fake pho) 🙂
Yesterday evening I felt a craving for noodle soup but had no beef or chicken at hand, so I decided to use finely sliced chorizo instead. The chorizo has a great flavor and it fit in great with the other ingredient’s. I also had some leftover clear oxtail soup in the freezer that came in handy. The soup was very light, flavorful and satisfying. Another great, light, flavorful and satisfying meal that does not break the bank, prepared in less then 15 minutes !

Bon Appetit !   Life is Good !

FO FO   (Faux Pho)

FO FO (Faux Pho)



Preparation:

add to beef stock star anis, cinnamon bark, chilies , grated ginger and lots of garlic paste, simmer for 10 minutes, check/adjust taste with salt and pepper

add to beef stock star anis, cinnamon bark, chilies , sesame oil, fish sauce, grated ginger and lots of garlic paste, simmer for 10 minutes, check/adjust taste with salt and pepper

meanwhile, cook rice noodles, drain, rinse with hot water

meanwhile, cook rice noodles, drain, rinse with hot water


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add beef broth to noodles, remove and discard solids

add beef broth to noodles, remove and discard cinnamon, chilies and star anis

add thinly sliced chorizo or other protein of your choice

add thinly sliced chorizo or other protein of your choice

add bean sprouts

add bean sprouts

add snow peas sprouts

add snow peas sprouts

add finely diced onion

add finely sliced onion

add finely sliced chilies

add finely sliced chilies

add scallions

add scallions and finely sliced chives

 

FO FO   (Faux Pho)

FO FO  (Faux Pho)

FO FO   (Faux Pho)

FO FO   (Faux Pho)





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please be so kind and click on the video on the bottom of this page.  Thank you 🙂





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Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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I used  to go through the trouble of making my own dumpling wrappers and steamed bun dough for my Asian dishes. A few weeks ago I had dinner at my neighborhood Chinese restaurant and I asked the owner if he would be willing to sell me some of the fresh wrappers for Jiaozi (steamed or boiled dumplings) and Baozi (steamed buns). To my big surprise, he agreed! Since then, I usually go at least once a week and get me some fresh wrappers for the days meal. Why not get them fresh, good quality, cheap and ready made if you can. However, I still like to make my own fillings, somehow I prefer to know exactly what’s in them 🙂
The filling for the boiled dumplings I prepared today consisted of the following:
Ground pork, chopped blanched spinach, whisked egg white, chopped water chestnuts (for crunch), salt, cayenne, sesame oil. Putt about one teaspoon of filling onto each wrapper, moist edge with water, fold over and squeeze the edges shut. Add to salted boiling water, reduce to simmer and cook until done. drain and add to soup or eat plain with a dipping sauce.

Bon Appetit !   Life is Good !
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Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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