Kim chi-bokkeumbap

My first fried rice was Chinese restaurant style, then Miss Julie introduced me to Filipino fried rice and then . . . I found Korean Kim chi-bokkeumba! I love fried rice and I love spicy food so Korean fried rice with Kim chi is a real match for me. Bet you'll like it too.

Kim chi-bokkeumbap (Kim-chi Fried Rice)

2 tablespoons vegetable oil

1 clove garlic, finely minced

1/4 small onion, finely diced

1/2 cup Napa Cabbage Kim-chi, cut into small pieces + 1 tablespoon Kim chi juice

2 cups overnight steamed white rice

1 tablespoon soy sauce or to taste

1/4 teaspoon sesame oil

3 dashes black pepper

1 stalk scallion, cut into small rounds

1 large egg

Heat a wok over medium-high heat with one teaspoon of oil. Fry egg sunny side up. Reserve in warm oven.

Add the remaining oil into the wok. Sauté the garlic and onion until aromatic. Add the Kim-chi and do a few quick stirs before adding the rice. Stir to combine well. Add the soy sauce, sesame oil, black pepper, and scallion. Stir a few times to blend with the rice. Place fried rice in warm bowls and and serve immediately with fried egg on top of the rice.

Note: I like my Kim-chi Fried Rice spicy with lots of Kim chi. Cut down on the Kim-chi if you like a milder taste.

Sinigang na Hipon

Another version of Sinigang, but this time with shrimp. Use of whole shrimp gives you the pleasure of sucking all the goodness from the shrimp heads!

Sinigang na Hipon (Filipino Sour Shrimp Stew)

1 tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, chopped

1 teaspoon salt

2 plum tomatoes

1-1/2 pounds shrimp, heads and tails intact and attached

5cups water, more if needed

3 mild long green chilies (optional)

1 pound fresh Spinach

1/2 pound Sitaw (Asian Long Beans), trimmed

1 small turnip

1 tablespoon Patis (Fish sauce)

1 (1.41 ounce) package tamarind soup base (such as Knorr®)

Cut green chilies in half lengthwise, remove ribs and seeds. Cut root stems from Spinach and cut stalks into 2-inch pieces. Cut tomatoes into 1/2-inch dice. Peel turnip and slice into thin rounds.

Heat the vegetable oil in a large soup pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook 1 minute. Season with salt.

Stir in the tomatoes and turnip rounds. Pour in the water and bring to a boil, then reduce heat.

Stir in green chilies (if using), spinach, Sitaw, Patis and tamarind soup base; cook until vegetables are tender, 15 minutes. Add shrimp and cook until pink. Remove shrimp to a separate serving bowl, do not over cook.

Serve over rice.  

Sinigang na Baka

This version of Sinigang uses beef instead of pork – just as yummy!

Sinigang na Baka (Filipino Sour Beef Stew)

1 tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, chopped

1 teaspoon salt

2 plum tomatoes, cut into 1/2-inch dice

1 pound beef chuck roast

5 cups water, more if needed

3 mild long green chilies (optional)

3 Baby Bok Choy

1/2 pound Sitaw (Asian Long Beans), trimmed

1 tablespoon Patis (Fish sauce)

1 (1.41 ounce) package tamarind soup base (such as Knorr®)

Cut green chilies in half lengthwise, remove ribs and seeds. Cut root from Bok Choi and cut stalks into 2-inch pieces. Cut tomatoes into 1/2-inch dice. Cut beef into 1-inch serving pieces.

Heat the vegetable oil in a large soup pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes, add garlic and cook 1 minute. Season with salt.

Stir in the tomatoes, and beef pieces. Cover and reduce heat to medium-low. Turn the beef occasionally, until browned. Pour in the water and bring to a boil, then reduce heat. Continue simmering until the beef is almost tender and cooked through, about 30 minutes.

Stir in green chilies (if using), Bok Choy, Sitaw, Patis and tamarind soup base; cook until vegetables are tender, 15 minutes.

Serve over rice.

Sinigang na Baboy

Filipino soup cooked with pork with a sour, tangy taste. Some declare this is the national dish of the Philippines. Serve over rice with a dash or two of Patis or lemon juice. Oh so yummy!

Sinigang na Baboy (Filipino Sour Pork Stew)

1 tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, chopped

1 teaspoon salt

2 plum tomatoes

1 pound boneless county-style pork ribs

5 cups water, more if needed

3 mild long green chilies (optional)

3 Baby Bok Choy

1/2 pound Sitaw (Asian Long Beans), trimmed

1 tablespoon Patis (Fish sauce)

1 (1.41 ounce) package tamarind soup base (such as Knorr®)

Cut green chilies in half lengthwise, remove ribs and seeds. Cut root from Bok Choi and cut stalks into 2-inch pieces. Cut tomatoes into 1/2-inch dice. Cut pork into 1-inch serving pieces.

Heat the vegetable oil in a large soup pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook 1 minute. Season with salt.

Stir in the tomatoes, and pork pieces. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and bring to a boil, then reduce heat. Continue simmering until the pork is almost tender and cooked through, about 30 minutes.

Stir in green chilies (if using), Bok Choy, Sitaw, Patis and tamarind soup base; cook until vegetables are tender, 15 minutes.

Serve over rice.

Ampalaya Con Carne

Can't find fermented black beans? Use oyster sauce instead!

Ampalaya Con Carne (Bitter Melon with Beef)

2 small Ampalaya (bitter melon/bitter gourd)

1 small Onion, cut in half and sliced crosswise

2 tablespoons Ginger root, juilenned

2 Garlic cloves, peeled and smashed

1/4 cup water

1 tablespoon Soy sauce

1 tablespoon MSG

Corn oil for stir-frying

1/2 pound beef loin

2 tablespoons Soy sauce

1 tablespoon white sugar

1/2 teaspoon salt

1 tablespoon Cornstarch

1 tablespoon Asian Sesame oil

2 Garlic cloves, peeled and smashed

Prepare the Ampalaya by cutting it in half lengthwise and removing the seeds with a spoon making sure the white membrane is scraped off also. Slice into 1/4 inch diagonal slices and place in a bowl large enough to fit all of it. Smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. Rinse thoroughly and make sure all the salt has been rinsed off.

Prepare the beef lion by slicing across the grain into 2 x 1/2 x 1/4 inch pieces. Place pieces in a bowl with soy sauce, sugar, salt, MSG, cornstarch, Sesame oil and garlic mixing well.

In a wok over medium-high heat saute beef, in batches, in 1 tablespoon corn oil for 15 seconds or until beef is no longer pink. Repeat until all beef is done and place on a pate and reserve.

In the same wok heat 1 tablespoon corn oil, add garlic and ginger and saute for 15 seconds. Add the Ampalaya and saute for one minute. Add onions, the beef with accumulated juice to the wok. Add water, MSG, soy sauce, cover and let simmer for 6 minutes on medium-low hear or until Ampalaya is tender., Adjust taste with salt if needed.

Serve hot with rice.

Ampalaya (Bitter Melon) with Scrambled Eggs

This was a favorite breakfast dish of my wife, Miss Julie!

Ampalaya (Bitter Melon) with Scrambled Eggs

2 eggs

1 medium sized Ampalaya (bitter melon)

1/4 cup tomatoes, chopped

2 slices bacon, roughly chopped

1 teaspoon garlic, chopped

1 tablespoon onion, chopped

salt and black pepper, to taste

Whisk eggs well, reserve. Cut bitter melon in half lengthwise and scoop out insides; slice into half moons, reserve 3/4 cup (save remainder for another use).

Heat a skillet over medium heat. Add bacon and cook for about 2 minutes.

Add garlic and onion to the bacon and saute for about a minute, then add bitter melon, cook for about 2 minutes, until soft.

Add tomatoes and saute for about 3-4 minutes.

Add eggs and scramble to desired consistency. Season with salt and pepper.

Serve with a side of rice.

Dilis

Dilis are a favorite Filipino snack; goes great with beer.

Dilis

1/3 cup Sugar

1/3 cup vinegar

1 teaspoon red hot sauce

1/2 teaspoon salt

1/8 ounce package of dried dilis (Filipino Anchovies)

2 cups flour

1/2 cup Safflower oil for frying

In a medium bowl, mix sugar, vinegar, hot sauce and salt. Toss dilis in the mixture until well coated.  Dredge in lightly in flour.

In a medium skillet, fry dilis over moderate heat until golden brown and crispy, keeping each one separate.

Drain on paper towels.

Serve with a dip of vinegar, salt and pepper.

Morcon

Morcon is a Filipino style meat roll stuffed with sausage or hot-dogs, carrots, pickles and egg. This is considered a holiday dish and is usually served during Christmas and New Year’s eve.

Morcon

2 pounds beef eye of round or flank steak, 3/4 inch thick in one piece

3 cups beef stock

1/4 teaspoon salt

Juice of one lemon

1/2 cup soy sauce

1 medium sized carrot, cut into long strips

4 hot-dogs, cut in half lengthwise

2 dill pickles, cut lengthwise divided into 4 equal pieces

3 hard boiled eggs, sliced lengthwise into eights

1/2 cup flour

1/2 cup cooking oil

Marinate the beef in soy sauce and lemon juice for at least 1 hour. Drain beef, reserve marinade.

Place the beef on a flat surface and arrange the hot-dogs, pickle, carrot, cheese, and egg on one side.

Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up.

Dredge the rolled beef in flour. Place cooking oil in a frying pan; fry rolled beef until the color of turns medium brown.

Transfer the fried rolled beef to a large sauce pot and add the beef broth. Over medium-high heat bring to a boil, Add half of the soy sauce/lemon juice marinade and salt. Reduce heat and simmer until the beef is tender, about 2 hours.

Remove Morcon to cutting board, cover loosely with foil and let rest for 10 minutes. Remove strings and slice into serving pieces with a sharp knife. Place in a serving dish and add the cooking sauce.

Serve hot. 

Pandesal (Filipino Breakfast Bread Rolls)

Pandesal - The greatest breakfast roll ever made! Great with Kesong puti (carabao milk) cheese.

Pandesal (Filipino Breakfast Bread Rolls)

5 cups plus 1 cup bread flour

1 tablespoon active dry yeast

1 tablespoon plus 1 cup sugar

1-1/2 teaspoons salt

1/2 stick butter

1 cup plus 1 cup whole milk

1/2 cup evaporated milk

1 large egg

1 cup fine dry bread crumbs

moist towel or plastic wrap

There are several steps to this recipe. Preparation is key. Measure and lay out all ingredients before starting.

Yeast and Sugar Mixture: In large bowl, add 1 tablespoon active dry yeast to 1 cup warm milk and 1 tablespoon of sugar. Stir well and let sit for at least 15 minutes.

Milk and Butter Mixture: In microwave or over low heat, add 1/2 stick of butter with 1 cup of whole milk. Heat until the butter is completely melted. Mix. Add the additional 1/2 cup of evaporated milk to cool down the mixture, then add 1 large egg. Mix until incorporated.

Dry Ingredients: In large bowl sift together 5 cups of flour, 1-1/2 teaspoons of salt and 1 cup of sugar.

Add yeast and sugar mixture to the milk and butter mixture. Mix until incorporated. Slowly add the wet mixture to the dry ingredients. Add half of the entire mixture, with your hands start to fold in flour. Continue to add the wet mixture until all ingredients are combined. The entire mixture should be wet and sticky.

Use additional 1 cup of flour to knead until smooth and elastic. Lightly oil the sides and bottom of a large bowl. Form into a dough ball and place in bowl; cover with damp towel or plastic wrap. Be sure to spray plastic wrap with nonstick spray to avoid sticking.

Let the dough proof in warm place for at least 2 hours. The dough should double in size.

Grease 2 baking sheets. Sprinkle bread crumbs on greased each baking sheet.

Lightly flour kneading area with a bit of flour. Take out the risen Pandesal dough out of the mixing bowl and knead/punch down the air out of it. If it gets too sticky, lightly flour your hands and pat the overall exterior of the dough. Roll the dough till it becomes elongated.

Using a 1/3-cup measuring cup, scoop some of the dough and level it up with your inner palm and with a sweeping motion (using your palm) cut the dough on the edges of the measuring cup.

Cup each Pandesal dough portion with your right hand and roll it into a ball in an anti clockwise motion, if it gets too sticky, dust your hands with some flour. Dip each rolled Pandesal dough into the bread crumbs. Before placing it in your baking tray, make the dough slightly oval shaped. Place dough portions about 1-inch from each other. Sprinkle bread crumbs atop each piece. Cover the baking tray with cling wrap loosely.

Place baking sheets in warm place for dough to rise or proof again. Let proof for at least 2 hours. Dough pieces should double in size.

Bake at 350 degrees for 16 minutes or until tops of rolls are light brown.

Buttermilk Fried Chicken

Fried chicken is good, fried chicken marinaded in butter milk is BETTER!

Buttermilk Fried Chicken

1 3-pound chicken, washed and cut into 8 serving pieces

Salt and pepper

2 cups all-purpose

2 tablespoons baking powder

2 tablespoons paprika

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

3 eggs

1/3 cup butter milk

Peanut oil, for frying

Wash chicken and dry with paper towels. Cut into 8 pieces--2 legs, 2 wings, 2 breasts, 2 tights; cut out back and discard.

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a bowl, covered with plastic wrap, in the refrigerator. One hour before cooking remove plastic wrap and pour 2 cups buttermilk over chicken. Replace plastic wrap cover and put chicken back in refrigerator.

Place the flour in a 1 gallon plastic kitchen storage bag; add baking powder, paprika, garlic powder, salt and pepper.

When ready to cook, beat the eggs with the butter milk. Dip the chicken pieces into the egg mixture, and then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes.

Place chicken breasts and wings into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Remove the chicken from the oil and drain well on brown paper bags. Cook the legs and tights; allow cooking on the first side about 9 minutes and on the second about 7 minutes, until brown and crispy.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.

Chilled Shrimp Dipping Sauces

I love chilled shrimp but I am not especially enamored with the standard cocktail sauce they are almost always served with. So here are a few different dips for good old chilled shrimp (but I've also included a version of shrimp cocktail sauce).

Chilled Shrimp Dipping Sauces

Creamy Mustard Sauce

1 tablespoon plus 1/2 teaspoon mustard powder, or more to taste

1 cup mayonnaise

2 teaspoons Worcestershire sauce

1 teaspoon steak sauce

2 tablespoons heavy cream

2 tablespoons milk

Pinch of salt

In a medium bowl combine the mustard powder and mayonnaise; beat for 1 minute with an electric beater.

Add Worcestershire sauce, steak sauce, cream, milk and salt and beat until the mixture is well blended and creamy.

Makes 1 cup

Remoulade Sauce

1 tablespoon Creamy Mustard Sauce

1/2 cup Mayonnaise

2 tablespoons Ketchup

2 tablespoons minced celery

1 tablespoon minced parsley

2 tablespoons lemon juice

1/2 teaspoon Cajun seasoning

1 minced green onion

In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl. Chill for at least one hour.

Makes 1/2 cup

Spicy Lemon Pepper Sauce

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon Sriracha hot sauce

2 teaspoon lemon pepper seasoning, salt free

1 teaspoon lemon juice

In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl. Chill for at least one hour.

Makes 1/2 cup

Cocktail Sauce

1/2 cup ketchup

2 tablespoons horseradish

3 drops Worcestershire sauce

1/4 teaspoon hot sauce (Sriracha or Texas Pete)

1 teaspoon lemon juice

1 dash dry chili powder

In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl. Chill for at least one hour.

Makes 1/2 cup