菲律宾香肠 ~ Homemade Longganisa ( Filipino sausage )

食谱取自 ： Adora's Box

菲律宾香肠

材料：

750g 猪肉碎
3汤匙 生抽
2汤匙 绍兴酒
1汤匙 蒜茸 （剁碎 ）
3汤匙 黄糖
1茶匙 甜椒粉
1/2茶匙 黑胡椒粉
2汤匙 食油

 

做法 ：
1． 在大碗里加入生抽，绍兴酒，黄糖 ，蒜茸，黑胡椒粉和食油， 搅拌均匀。拌入猪肉碎，打至起胶质。

2．放入冰箱，腌渍12小时 .

 

3.  把肉碎分成16等份 。捏成一个香肠状。 （图1）                

~ 图1 / picture 1 ~

                 

4．将香肠煎至熟或金黄色。也可放在烤箱里以180度，烤20分钟，然后再煎至金黄色.（图2）

                 

~ 图2 / picture 2 ~

5．配上蒜茸饭享用。

 

Recipe source :  Adora's Box

Homemade Longganisa ( Filipino sausage )

Ingredients:
750g  minced pork
3 tbsp light soy sauce
2 tbsp “ ShaoXing wine “ or dry sherry
1 tbsp crushed garlic
3 tbsp  brown sugar
1 tsp paprika
1/2 tsp ground black pepper
2 tbsp oil

 

Method :
1. In a mixing bowl , blend the soy sauce, wine, sugar, garlic, black pepper and oil together. You can omit the oil if your pork is fatty enough. Add in the minced pork and stir very well in one direction until the mixture becomes pasty.

2. Transfer to a lidded glass container and refrigerate for 12 hours .

3. Divide the mixture into 16 portions. Shape each into a sausage shape. ( Picture 1 )

4. Pan fry the sausages for 10-15 minutes until cooked through and browned or wrapping them in greased foil and baking in a 350° F/180° C oven for 20 minutes for a better shape then pan frying them until browned.  ( Picture 2)

5 . Serve with sinangag .

 

I am submitting this post to Asian Food Fest : Philippines ~ July 2014 , hosted by Swee San of The Sweet Spot.

                               

菲律宾蒜茸炒饭 ~ Filipino Garlic Fried Rice ( Sinangag )

 

食谱取自 ：Pinoy Recipe

菲律宾蒜茸炒饭

材料：

4 杯冷饭
1小条红萝卜 （ 切碎）
半杯 切碎的包菜
6瓣 蒜头（ 剁碎 ）
食油适量
盐和胡椒粉
1汤匙 青葱粒

 

配料：
2粒打散的鸡蛋，煎成蛋皮， 切丝
1/4杯 午餐肉

 

做法 ：
1．烧热锅，加入食油，爆香蒜茸，加入午餐肉和盐。

2．然后加入冷饭，红萝卜碎，包菜。拌炒 5分钟。

3．加入蛋丝和青葱粒 。 再拌炒至均匀。

4．加入盐和胡椒粉调味。

5．熄火。即可享用。

 

Recipe source  :  Pinoy Recipe

Sinangag

Ingredients:
4 cups of leftover rice （ cold and well preserved ）
1 small Carrot ( chopped )
1/4 cup cabbage ( chopped )
6 cloves garlic; minced
some cooking Oil
salt and pepper to taste
1 tbsp chopped spring onion
 
Optional:
2 well beaten eggs; fried and sliced in pieces
1/4 cup leftover Luncheon Meat or Ham

 

Method :

1. Saute garlic and when browned, add the Luncheon Meat or Ham, and salt to taste.

2. Turn to high heat, then add rice and thoroughly mix well for 5 minutes with the other ingredients ( chopped carrot and cabbage )

3. Add the eggs (optional) and scallions. Continue mixing until all ingredients are well blended.

4. Salt and pepper in preference to your taste.

5 . Remove from fire and serve.

 

Cooking Tips:
~ Meat ingredients that you can add to Sinangag are luncheon meat, ham, fried fish, bacon, tocino, hotdog, sausage, corned beef, etc.

~ Vegetable ingredients that you can add to Sinangag are green peas, onion, carrots, potato, tomato, etc.

 

 

I am submitting this post to Asian Food Fest : Philippines ~ July 2014, hosted by Swee San of The Sweet Spot .

 

                                 

皮蛋肉碎豆腐 ~ Pork with Century Egg Tofu

 

食谱取自 ： 名食谱@第86期

皮蛋肉碎豆腐

材料：
2块 豆腐
1粒 皮蛋
80g 猪肉碎
30g 大红椒 （切角）
30g 大青椒 （切角 ）
1小匙 蒜茸
1大匙 绍兴酒
120ml 清水

调味料：

1大匙 蚝油
1/2大匙 酱油
1小匙 黑酱油
1小匙 砂糖
1/2小匙 麻油
1/2小匙 胡椒粉

 

做法 ：

1．将豆腐切角，放入热油中，以大火炸至金黄色，捞起，沥除油份。

2．皮蛋切角， 用热油略炸一会，捞起，备用。

3．锅里烧热2大匙食油，加入蒜茸，以慢火爆香。放入肉碎炒香后，加入豆腐，皮蛋，青红椒和调味料翻炒片刻。

4．注入清水，大火煮沸，翻炒至香浓，撒上绍兴酒拌匀，即可上桌。

 

Recipe source : Famous Cuisine @ No. 86

Pork with Century Egg Tofu

Ingredients :

2 pieces tofu
1 century egg
80g minced pork
30g red capsicum ( wedged )
30g green capsicum ( wedged )
1 tsp chopped garlic
1 tbsp “ ShaoXing “ wine
120ml water

 

Seasoning :

1tbsp oyster sauce
1/2tsp light soy sauce
1tsp dark soy sauce
1tsp castor sugar
1/2tsp sesame oil
1/2tsp pepper

 

Method :
1. Cut tofu into triangles , deep-fry in hot oil until golden brown . Dish out and drain , set aside .

2. Cut century egg into wedges , parboil in hot oil , dish out and keep aside .

3. Heat 2tbsp cooking oil in wok , add the chopped garlic and fry over low heat until fragrant . Add minced pork , toss until aromatic . Put in tofu , century egg , capsicums and seasoning . Stir well .

4. Add in water , bring to boil over high heat , stirring constantly till fragrant . Sprinkle with “ ShaoXing “ wine . Serve hot .

 

This post is linked to Cook-Your-Books #14 , organized by Joyce from Kitchen Flavours .

 

                                

五香腊味芋头糕 ~ Taro Cake with Chinese Sausage

Chinese sausage

食谱取自 ： 有碗家传菜

五香腊味芋头糕

材料：
560g 粘米粉
80g 澄面粉
1200ml 水

馅料：

750g 芋头
1条 腊肠
半条 腊肉
8 ~ 10粒 香菇
2大匙  虾米
4粒  红葱头
2大匙  蚝油
1大匙  酱油
1小匙  盐
1小匙  糖
2小匙  麻油
1小匙  五香粉
1小匙  胡椒粉

装饰 ：
青葱粒
炸葱酥

做法 ：
1.  腊肉去出肥肉部分与腊肠削微灼熟，切小丁，香菇泡软切碎，虾米泡软，红葱头切碎。芋头洗净去皮切小丁。

2. 烧热油，倒入1大匙油爆香红葱头，再下腊肠，腊肉炒香。然后加入香菇，虾米炒干后，倒入芋头，翻炒一下，加入全部的调味料。爆炒数分钟至入味。 （图1 ）

             
                   ~ 图1 / picture 1 ~

3. 将粘米粉，澄面粉和水倒入碗里，搅拌均匀至无颗粒。加入步骤（2）里，继续以小火煮3 ~ 5分钟至半熟。（需不停的搅拌以免黏底。太稠，可加少许滚水，迅速拌匀。）（图2 ）

            
                            
                                                   ~ 图2 / picture 2 ~

             

4. 把粉浆连馅料倒入四边已涂油的盘内（我用白钢盘 ）。边倒入边轻轻按实。盖好，以大火蒸50 ~ 60分钟或至熟。用筷子插入抽出，若没很多黏着物既完成。

5. 洒上青葱粒和炸葱即可。

 

 

Recipe source : Rice Bowl Tales

Taro Cake with Chinese Sausage

Ingredients :

560g rice flour

80g wheat starch

1200ml  water

For the filling :

750g taro

1 wind dried Chinese pork sausage

1/2 strip wind dried Chinese belly pork

8 ~ 10 fried Chinese mushroom

2tbsp dried shrimps

4 dried red shallots

Seasoning :

2tbsp oyster sauce

1tbsp soy sauce

1tsp salt

1tsp sugar

2tsp sesame oil

1tsp five spice powder

2tsp ground white pepper

Garnishing :

chopped spring onion

fried shallots flakes 

Method :

1. Cut away the fat from the preserved Chinese belly pork , put in boiling water with Chinese sausage to blanch and soften , then cut into small pieces . Wash and soak the mushroom until soft , cut into small pieces .Soak the dried shrimps until soft , chopped red shallots . Remove the taro skin and cut into small pieces .

2. Heat wok with 1tbsp oil ,add the shallots ,Chinese sausage and the preserved Chinese belly pork . Stir-fry till fragrant ,then add in the mushroom , shrimps fry until dry then put in the taro . Turn and mix everything before adding in seasonings , then stir around for afew minutes . （ Picture 1 )

3. In a large bowl , mix rice flour , wheat starch and water . Then pour into the pan with step 2 . Continue to cook on low heat for 3 ~ 5 minutes until the mixture is half cooked . Keep stirring to prevent the mixture from sticking onto the bottom . If it appears to be sticky , add in a bit of boiling water and mix quickly . ( Picture 2 )

4.  Greased the pan with some cooking oil , pour in the rice flour mixture and pressing it down with aspoon to ensure a solidly packed finish . Smooth the top , cover with the lids and put the pan in the steamer to steam for 50 ~ 60 minutes in high heat .Insert a chopstick to test , when the chopstick comes out clean then it’s ready / cooked  .

5. Garnish with chopped spring onion and fried red shallot . Serve .

 

This post is linked to Cook-Your-Books # 14, organized by Joyce from Kitchen Flavours .