Philippines – Toidublogi

August 15 2023

Paciencias cookies

andrestover Bakes, Cookies, National dishes Philippines 0

Traditional Filipino Christmas cookies are made from egg whites, flour, and sugar. Slightly chewy and springy in texture. They are served with side flavors of lemon, lime, or orange.

Preparation time: About 1 hour including baking
Level: Medium
Quantity: About 60 cookies

Ingredients:
Cookies:
8 egg whites, cleanly separated without stirring in the yolk
400 g of sugar
450 g of flour
1 teaspoon of vanilla sugar
Grated peel of two oranges
A little sea salt

Preparation:

Separate the egg whites from the yolks
Beat the egg whites to a strong foam, add sugar, and vanilla sugar, and continue beating for about 5 minutes.
Grate the peel of two oranges and add to the egg white, add a little sea salt
Using a spoon, add flour to the egg-white mixture.
Put the mixture in a piping bag, lightly oil the surface of the baking paper with cooking oil, place on the baking sheet, and spray cookies about 1.5 to 2 cm in size on the paper.
Bake at 250 degrees C for 6 minutes.
Remove the cookies from the plate and store them in an airtight container
Ready!!

April 22 2021

Philipino eggplant omelet (Tortang talong)

andrestover Breakfasts, Fast food, National dishes egg, eggplant, minced meat, onion, Philippines, tomato 0

I am posting here two versions of one dish from Philippine national cuisine. The name of the dish is Tortang talong and its variation is Rellenong talong. Tortang talon means eggplant omelet in translation and rellenong talong means stuffed eggplant omelet. This food is very common in the Philippines, both as home food and also as street food.
I like eggplants in any form and I have tried to find different ways to cook these vegetables. I have made Philippine eggplant omelet many times and it always tastes good. The stuffed version of this dish is much more difficult to prepare because the eggplant tends to be soft and a little difficult to handle. But even if it doesn’t turn out perfect in form, the taste is still great.
It can be prepared in a simplified way by boiling the eggplant for about half an hour until it is soft and sinks into the loess. In a classic way, it can be prepared on charcoal grills or in the oven. In the latter cases, the eggplant retains its warmth or the smell of the grill, which makes the food even better, but I have done it by cooking the eggplant, and this is how the food is delicious.

Preparation time: 30 min baking and preparation of eggplant, 10 min preparation of omelet
Level: average
Quantity: for two

Ingredients:
Tortang talong
2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying

Rellenong talong

2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying
100 g of minced beef
A handful of cherry tomatoes or half a 400 ml canned tomatoes
1 small onion

Preparation:
1. Boil the aubergines in hot water or bake on charcoal or oven until the aubergines are soft and the peel comes off lightly
2. Peel the eggplant. For easier handling, if you plan to make a stuffed eggplant omelet, peel on one side only. The cream on the other side holds the eggplant together better.
3. Beat the eggs and season with warm and pepper
4. For stuffed eggplant omelet, chop onions and tomatoes, fry minced meat and onions and tomatoes for about 5 min
5. Press the eggplant flat with a fork, but make sure that you do not break the flesh and that it remains in the piece.
6. Place the eggplant in the egg mixture and then in a hot pan. When making the stuffed eggplant, place the side with peel of the eggplant below on the pan and cover the top with the minced meat, onion, tomato mixture, cover the pan and let the egg clot.
7. To make a regular eggplant omelet, fry the eggplant dipped in the egg on both sides over medium heat until the egg turns golden brown. If necessary, add additional omelet mixture with a spoon.
8. It is difficult to turn around a stuffed version. I did it by sliding the omelet onto a plate, placing it on the plate pan, and turning the plate upside down with a sharp motion so that the omelet fell back into the pan. Fry the omelet until golden brown.
9. In the case of a regular eggplant omelet, handling is easy and the eggplant can be turned over very easily with a pan spatula or fingers grasping the eggplant stalk, which I always attach
10. When the omelets are ready, place them on a plate, garnish with herbs
Ready!!

November 3 2018

Chicken adobo

andrestover Bird meat bay leaf, chicken, Philippines 0

In Philippines, chicken, pork, mushrooms, vegetables, and different seafood is cooked so that before simmering ingredients are marinated in soy sauce, vinegar, garlic, and black pepper marinade and cooked very softly. Today adobo is considered as signature food for the Philippines. Since the 16th century, Spain has colonized the current territory of the Philippines. The Spanish missionaries were marinated various local foods before preparing the food. Nowadays, adobo has become widely prepared and it is offered in almost all Filipino restaurants. Traditionally, food is prepared in a clay pot or in cast iron pot. The food is served with basmati rice.
This food, although very simply flavored, is surprisingly tasty

Preparation time: 20 min preparation, 1-hour picking, 1.5-2 hours shaking
Level: easy
Quantity: four

Ingredients:
8 chicken leg
50 ml of cider or white wine vinegar
25 ml light soy sauce
1 teaspoon ground black pepper
5-6 garlic cloves
2-3 bay leaves
1-2 tablespoons of cooking oil
If necessary salt (soy sauce is salty)

Preparation:
1. Pick the garlic finely, mix with vinegar, pepper and soy sauce.
2. Add chicken legs, mix and mariners at room temperature for 1 hour
3. When the chicken is pickled, add bay leaf, cooking oil and cake in low heat for 1.5-2 hours until the chicken is completely soft.
Serve with basmati rice
Ready !!!