one filipino dish a week

Lamb Shank Adobo

paoix — Wed, 29 Apr 2009 03:08:42 +0000

In this episode, Paoix cooks lamb shank adobo. One of the hardest things on weeknights is the time to cook a good meal. Adobo is one dish that is a great make ahead dish. It tastes better the next day or the 2nd or 3rd day The amount here is good for 1 or 2 people depending on your appetite. For more

Ingredients:
1 lamb shank
2 bay leaves
1/2 cup soy sauce
1 cup palm vinegar
1 tbsp peppercorn
1/4 cup brown sugar
1 head of garlic (i like garlic you can reduce if you don’t want too much garlicky taste)
water
2 sprigs cilantro for garnish (optional)

1. Combine all ingredients in a pot an add enough water to cover the lamb
2. Bring to a boil then lower the heat and simmer for about 1 hour or until the meat is tender
3. Remove lamb shank from pot and reduce the sauce
4. Return lamb shank to pot
At this point you can either serve and eat or let cool and store in refrigerator for later consumption. To reheat just put in a pot and bring to a simmer for about

Eat Filipino Food!

Out of the Kitchen

paoix — Thu, 16 Apr 2009 03:13:07 +0000

I am very sad to say that it is going to be difficult for me to be updating regularly on the blog because I will be without a kitchen for a long while. As my job is going to be taking me on a weekly trip far away from my home I will do my best to cook and blog on the weekends along with the rest of the non-work activities.

It’s only been a couple of weeks but not having been able to be in the kitchen has been very weird. It’s like something is different. It’s almost like I’m wearing the wrong size shoe. I’m sure I’ll be able to find a solution for it along the very soon. Please keep the communication lines open.

Eat Filipino Food!

Minantikaang Saging (Fried Bananas)

paoix — Fri, 03 Apr 2009 04:48:48 +0000

In this episode, The Girl shows us how to make a great snack, fried bananas.

Internet Brought Back the Radio Star

paoix — Thu, 26 Mar 2009 02:20:22 +0000

And the star is… Filipino Food! Tonight, I had the distinct pleasure of being on Barbara Howard’s The Recipe Box Show on Blog Talk Radio to talk about Filipino food. Barbara has a great show where she brings on a lot of different view points on food and I’m glad that tonight she wanted to talk about Filipino food. I was nervous and excited to be on the show. I didn’t want to look like a goofball that didn’t know what he was talking about. What do you think? How did I do?

I’m extremely happy that after a little over a year of blogging my goal of sharing Filipino food with everyone is definitely in full motion. That’s thanks to all you guys who read, subscribe comment, email, and message. It’s very much appreciated and it really does help me keep up with the posts even if I’m swamped with work. If you weren’t able to listen to the show liveclick here to listen to the recording. You can also listen to past episodes of The Recipe Box and you might pick up a thing or two for your next dinner.

Eat Filipino Food!

Ukoy (Shrimp Fritters)

paoix — Tue, 17 Mar 2009 13:19:00 +0000

Hello!! It’s been a while. I’ve missed you guys. In this epsiode, I made ukoy (shrimp fritters). Perfect for an appetizer or with beer while watching the game. This recipe is from the restaurant Cendrillon in Manhattan. Cendrillon is no more so I’m sad and that’s why I’m making this dish. Don’t worry they are moving to Brooklyn as a new restaurant called Purple Yam. I hope you like it.

Batter:
3/4 cup rice flour
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
3/4 cup water

Mix all the dry ingredients in a bowl. Beat the egg together with the water. Mix the dry and wet ingredients and until smooth. Let cool in the fridge for about 45 minutes to 1 hour.

Filling:
1 cup shrimps
1 cup leeks white part julienned
1 cup carrots julienned
1 cup bean sprouts
1 cup snow peas julienned
1 cup cabbage julienned

frying oil
4-inch square banana leaf

Mix all the ingredients in a big bowl. Pour enough batter just to coat. Having too much batter will make the ukoy cake-y unless that’s what you want (not my kind of thing). Oil one side of the banana leaf. Place banana leaf on a spider and put a little bit of the mixture on top. Fry in 300-350 degree F oil. After about 1 minute of so take the banana leaf out. Continue frying for about 1 minute. Then flip over. Serve with vinegar, garlic, and salt sauce. Or eat with achara.

Eat Filipino Food!

Philippines on ‘No Reservations’

paoix — Mon, 16 Feb 2009 13:44:13 +0000

Tonight at 10pm EST chef/writer/tv show host Tony Bourdain goes to the Philippines in his show No Reservations on the Travel Channel. This looks to be an excellent show and I’m excited to see it. I am hoping that Tony does Filipino food justice and not the disaster that Andrew Zimmern showed in his show Bizarre Foods.

For a sneak preview and insider look on the show tonight check out these links:
No Reservations - Travel Channel site
Sneak Peak
Tony with MarketManila in Cebu

Can’t wait to see Tony Eat Filipino Food!

I Know I’m Behind

paoix — Sat, 14 Feb 2009 17:22:06 +0000

I have been MIA the last couple of weeks. I didn’t expect that I’d be this busy. Please bear with me. I have a few things down the pike that I’ll be posting shortly. In the meantime please go through older posts and as always… Eat Filipino Food!

Eating with your hands

paoix — Fri, 30 Jan 2009 03:40:22 +0000

In this episode: The Girl teaches us the how to eat with our hands the Filipino Way.

Some points on how to eat with your hands:
1. Wash your hands
2. Use the rice to make the food stick together
3. The ring, middle, and pointer finger act as the spoon to scoop up the food
4. Use your thumb to push the food into your mouth

Lanzones

paoix — Thu, 22 Jan 2009 18:46:56 +0000

If there is one fruit that I miss the most and is not available here where I live it’s lanzones (lansium domesticum or langsat in Malay). The sweet translucent meat is so good. Like most fruits the seed is very bitter. But if the fruit is small enough the seed will be soft and chewy and not bitter. So as a little kid I made a game of trying to find the right size where you can still eat the seeds and not have to spit it out but big enough that you have a lot of meat. I could eat several kilos of these. They’re so good and right about now i’m truly missing them. This is certainly one of my favorite fruits. I think it has an excellent flavor and texture. What fruit from your childhood that comes to mind right now?

Why can’t this be found here in NYC? is there some sort of ban? If anybody knows please let me know.

My Mother’s Table

paoix — Wed, 14 Jan 2009 03:50:05 +0000

There are many things in life that we take for granted but when we look back on that particular thing we realize that it has such great importance in our lives that it really needs to be celebrated. Looking back at my childhood I am really grateful and thankful for the dinners that my family had. Everyday we sat at the table to share dinner, Saturday lunches and to celebrate birthdays and holidays. Looking back at those times it was definitely a bond that made my family close and probably attributes my close relationship with my parents. Granted that I’m the only child but I think the forum of the dinner table is when the family can just be themselves and share their joys and tackle their problems together. I may not have been privy to some of the issues that my parents spoke about when I was a young boy but I think that was a place for us to share that moment with each other. One thing that I’m glad was that there was no tv. It forced the family to really talk to each other and create conversation. It made my parents aware of how I was doing in school and who my friends were (what I told at least) . But the dinner table is a powerful place that is quite important in a home. There aren’t too many big events in our lives that we don’t share a meal with our family and friends. Take time this week to share a meal with your family/friends together.

I’m so glad that my mom brought that table with us when we moved. It’s definitely an important piece in our lives and makes my family what it is today whether we realize it or not.

Several birthdays, Christmases, anniversaries, joys, tears and heated debates have happened at this table. Lives have changed, people have moved on, kids have turned to adults but the table remains an integral centerpiece each step of the way.