Manong Ken Ilio's Carinderia

Fresh garden vegetables …

admin — Mon, 23 Aug 2010 20:37:33 +0000

From my niece’s (Rinah) garden in Gilberts, IL in the Northern burbs of Chicago. Actually, it’s Rey and Rinah’s garden, tended by Rey’s Mom and Dad.

Different kinds of tomatoes

Simple tomato salad

Slice tomatoes, drizzle with olive oil and balsamic vinegar, salt and pepper … and basil (fresh if possible) but since I didn’t have, I used dried basil.

Pepper leaves (dahon ng sili)

The dahon ng sili (pepper leaves) are so good for … tinolang manok!

Tinolang manok (Chicken ginger stew)

Tinolang Manok recipe

Coleslaw

admin — Mon, 16 Aug 2010 13:55:42 +0000

This comes from my friend, Curtis. This coleslaw is made with the usual ingredients such as shredded cabbage, shredded carrots, coarsely grated sweet onion, sugar and salt with an oil and vinegar dressing. The only twist to this is that he added chopped cilantro which added a kick to it.

You can also substitute cilantro with kinchay (Chinese celery) which is similar to cilantro and/or celery but a little bit more flavorful and pungent. You can also add mayonnaise to the dressing if desired.

Anglo-Saxon Puto

admin — Tue, 03 Aug 2010 00:52:36 +0000

Special Puto from England

This comes from my niece, Thess Gacoscos Yerro who lives with her family in the historicNewcastle upon Tyne in the metropolitan borough of Tyne and Wear in North East England.

Ingredients:

4 cups flour, sifted

2 cups sugar, sifted

2 1/2 tbsp baking powder

1 cup evaporated milk

2 1/2 cups water

1/2 cup butter, melted

1 piece egg, raw

small slices of cheese

4 cups water (for steaming)

Cooking Procedure:

1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.

2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.

3. Pour the mixture in individual molds

4. If you are using non-quickmelt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)

5. Pour the water in the steamer.

6. Arrange the molds in the steamer then steam for about 20 minutes

7. If you are using quickmelt cheese,remove the cover of the steamer and top each puto with quickmelt cheese then continue steaming (with the cover on) for 2 to 5 minutes

8. Remove the puto from the mold and arrange in a serving plate

9. Serve either hot or cold. This goes well with dinuguan Share and Enjoy!

Filipino cuisine among the worst in the world

admin — Sat, 19 Jun 2010 05:21:55 +0000

According to Doug Lansky of the Titanic Awards.

Gunggong

admin — Tue, 15 Jun 2010 19:49:08 +0000

Filipinos are very fond of sour fruits dipped in or sprinkled with something salty like salt, patis (fish sauce) and bagoong (fermented small shrimps or anchovies). Example are green mangoes, kamyas and any other unripe or manibalang (half-ripe) fruit. Sometimes we add vinegar to the dip or dressing, as in a salad.

When I was a kid, we prepared small or berry-like fruits like taghangin (don’t know the English or Tagalog equivalent of this), bugnay (bignay in Tagalog), lumboy (duhat in Tagalog) etc. in a gunggong. Instead of dipping the fruits in salt as we eat, we basically mixed and shook the fruit in salt so that the salt coated the fruit evenly.

I discovered that bing cherries (that are not ripe) are good for this preparation. It’s very easy to do. Just put cherries in a big drinking glass, pour a lot of salt, then shake vigorously – hold the glass by covering the top with one palm and holding the base with the other hand … then shake shake shake. I suppose you can use a container with a lid – eg Tupperware or Glad – and shake the fruit with salt again, vigorously. Use salt liberally.

That’s all.

Eat!