Recipe of the Day

[Galadriel]

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oiiiiiiiiiiiiiiii ang recipe sa meat roll eh post na intawon.Â* Malo-oi intawon mo sa taong nag tulo na gyud ang laway (mura airbo)Â*

bitaw gi mingaw na gyud ko ug meat roll last nakung kaon ani mura man ug niadtong koleg dude paku sa CIT.

Meat Roll

Dough
1 cup lukewarm water
2 tsp yeast
2 tsp sugar
2 Tbsp oil
1 tsp salt
4 cups all purpose flour
2 tsp baking powder
1/4 cup sugar

Dissolve yeast in water and add 2 tsp sugar. Let rise for 20 minutes. Reserve 1 cup flour to be used while kneading. Add the rest of the ingredients and knead until smoooth. Let rise for 1 hour or until double. Punch down. Divide into 16pcs. Form into rounds and let rest for 30 minutes. Flatten dough pcs and place filling in center and pull edges to top center and pinch securely to close. Dip bottom in bread crumbs and invert. Place in a greased cookie sheet and let rise for another 30 minutes. Bake at 350°F for 30-40 minutes or until golden brown.

Asado Filling
1/2 kilo pork meat, cut into cubes
3 cloves garlic, pounded
1/4 cup onions, minced
1/4 cup sugar
2 Tbsp soy sauce
1 pc bayleaf
salt, pepper to taste
1/2 cup water
2 Tbsp cornstarch
2 pcs hard boiled egg

Sauté garlic and onions. Add meat seasonings. Add 1/2 cup water and simmer until tender. Add cornstarch dissolved in water and continue to simmer until mixture thickens. Use to fill meat roll.

Chicken Filling
use 1/2 kilo chicken meat instead of pork meat

Enjoy!

[dorfman]

This is long and winded.

Morning Market Noodles with Jeffrey

Throughout Southeast Asia, early-morning markets offer an array of fresh regional fare such as pan-fried noodles and savory soups. This recipe for rice noodles in a mild broth, created by cookbook author Jeffrey Alford, was inspired by his travels in Laos, Vietnam, Thailand, and Burma. The various toppings add a complex fusion of flavors to the basic soup, making it an impressive dinner-party offering; an extra set of hands is helpful when preparing the many elements of this recipe.



Morning Market Noodles
Serves 8



10 to 12 cups Basic Southeast Asian Broth (recipe follows) or other mild chicken or pork broth
1 pound chicken thighs, coarsely chopped, or 1/2 to 1 pound fresh ham or lean pork roast, cut into 2-inch chunks; or meat left from making broth
Coarse salt and/or Vietnamese or Thai fish sauce to taste
1 1/2 pounds thin dried rice noodles or rice vermicelli, soaked in warm water for 15 minutes and drained, or 2 pounds fresh rice noodles

Optional ingredients:
Bean sprouts
Chopped Napa cabbage
Fresh pea tendrils

Optional toppings:
Minced scallions
Fresh coriander leaves
Dry Roasted Peanuts (recipe follows), coarsely chopped
Spicy Pork Filling (recipe follows)
Fried Shallots (recipe follows)

Optional condiments:
Rice vinegar mixed with soy sauce
Garlic oil (recipe follows)
Roasted sesame oil
Yunnanese Chile Pepper Paste (recipe follows) or store-bought chile paste Chile Vinegar Sauce (recipe follows)
Fish sauceLime wedges, for squeezing
Coarse salt and freshly ground pepper
Sugar

1. Place the stock in a large stockpot, add the meat, and bring to a boil. Reduce to simmer, and cook until meat is cooked through and tender, about 30 minutes. Taste broth, and add salt or fish sauce, or a combination, as desired. Remove meat, discarding bones, and cut meat into bite-size pieces (or use meat left from making broth). Keep broth warm over low heat until ready to serve. (The soup can be made ahead of time. Allow the broth and meat to cool to room temperature, then store, refrigerated, in airtight containers for up to 2 days or frozen for up to 1 month. Bring the meat to room temperature before using).

2. Twenty minutes before serving, bring a large pot of water to a boil. Bring broth to a steady simmer. Add reserved meat to broth, or place it on a plate to offer separately. Serve each person individually. Place a coil of noodles in a sieve, and dip into boiling water for 30 seconds. Drain before placing in a bowl. Ladle a generous quantity of broth over noodles, and add some chopped meat, if using. If desired, blanch raw ingredients briefly in boiling water before adding to broth. Invite guests to add flavorings as they wish.



Basic Southeast Asian Broth
Makes 6 to 9 cups

1 whole skinless 3-to 4-pound chicken, or 3 to 4 pounds chicken necks and wings (or 1 chicken carcass)
4 cloves garlic, peeled
2 to 3 shallots, halved, or 1 scallion trimmed and cut into 2-inch lengths (optional)
10 black peppercorns or Sichuan peppercorns (optional)
3 one-eighth-inch-thick slices fresh ginger (optional)
2 whole coriander plants, including roots, well washed (optional)
Salt and/or Thai or Vietnamese fish sauce to taste

1. Rinse chicken well. Place in a large stockpot, and add cold water to cover. Bring to a boil, then reduce to a simmer, skimming off and discarding any foam that comes to the surface. Add the garlic, shallots, peppercorns, ginger, and coriander. Simmer, partially covered, for 40 minutes (if using carcasses, simmer broth for 2 hours).

2. Place a sieve over a large bowl, pour the broth through it, and set aside meat for another use; discard remaining solids. Allow the broth to cool completely, then pour it into airtight containers. Cover, and refrigerate. After several hours, a layer of fat will have solidified on the surface; skim it off, and set aside for another use if desired. The broth can be used immediately or kept in an airtight container, refrigerated, for up to 3 days or frozen for up to 3 months. Season after skimming off the fat, or wait and season with salt and/or fish sauce just before serving.

3. If using to make a clear broth, warm it slightly, then strain through a colander lined with a double layer of cheesecloth before proceeding with the recipe.



Dry Roasted Peanuts
Makes 1 cup
1 cup whole skinless peanuts

Place a large skillet over medium heat. Add peanuts, and cook, stirring frequently to ensure even browning, until fragrant and golden brown, about 5 minutes. Remove to a cutting board, and coarsely chop; or allow to cool, and pulse in a food processor to coarsely chop.

Spicy Pork Filling
Makes 1 1/2 cups

1 tablespoon tamarind pulp
1/4 cup warm water
3 tablespoons peanut or vegetable oil or pork lard
1/2 cup chopped shallots
3 tablespoons very finely chopped garlic
1/2 pound lean ground pork
2 tablespoons palm sugar, or packed light-brown sugar
1 to 2 tablespoons Thai fish sauce, or to taste1/2 to 1 teaspoon coarse salt, or to taste
1 tablespoon minced fresh ginger
2 tablespoons Dry Roasted Peanuts (recipe above), finely chopped

1. Place the tamarind in a small bowl, and cover with water. Place a sieve over a bowl, and press the dissolve tamarind through the sieve; discard the pulp. Set tamarind juice aside.

2. Heat a wok over high heat. Add the oil or lard, and, when hot, add shallots and garlic. Stir-fry until golden, then add the pork, and stir-fry until opaque, about 4 minutes. Add sugar, tamarind juice, fish sauce, and salt; cook until liquid has almost evaporated, about 5 minutes. Add ginger and peanuts, and stir-fry for 1 minute more. The mixture should be pasty and somewhat salty. Transfer to a shallow dish, and allow to cool.



Fried Garlic and Garlic Oil
Makes 1/4 cup

1/4 cup peanut or vegetable oil
2 to 3 tablespoons very finely chopped garlic

Heat the oil in a wok or skillet over high heat. When hot, add the garlic, taking care not to splash. Use a spatula to stir and separate the garlic as it clumps in the hot oil. When it begins to color, 15 to 20 seconds, remove from heat, and let stand until oil cools to room temperature. Scoop out garlic; drain well on paper towels. Store garlic and oil, refrigerated, in separate airtight containers.



Fried Shallots and Shallot Oil
Makes 3 tablespoons

1/4 cup peanut or vegetable oil
1 medium shallot, thinly sliced into rings (about 3 tablespoons)

Heat the oil in a wok or skillet over high heat. When hot, add the shallots, taking care not to splash. Use a spatula to stir and separate the shallots as they clump in the hot oil. When it begins to color, 15 to 20 seconds, remove from heat, and let stand until the oil cools to room temperature. Scoop out shallots; drain well on paper towels. Store shallots and oil, refrigerated, in separate airtight containers.



Chile Oil
Makes 1/2 cup

1/2 cup peanut or vegetable oil
3 tablespoons dried red chile flakes

Heat oil in a wok of skillet. As soon as it starts to smoke, toss in the chile flakes, taking care not to splash, and remove from the heat. Let stand until completely cool, then transfer to a clean dry glass jar, and store in a cool place. If you wish, in several days, strain out chiles, and store separately or discard, leaving just the oil.



Yunnanese Chile Pepper Paste
Makes about 1 cup

1 cup Thai dried red chiles
1 cup boiling water
1 1/2 teaspoons coarse salt
1 teaspoon sugar
1 1/2 tablespoons peanut oil
1 1/2 teaspoons cumin seeds, roughly crushed in a mortar
1/3 cup minced shallots
1 1/2 teaspoons black rice vinegar or cider vinegar

1. Rinse chiles, and place in a medium bowl. Add the water, and stir to wet all chiles. Weight the chiles with a small plate to keep them submerged. Let soak for at least 20 minutes or up to 2 hours.

2. Transfer chiles and soaking water to the bowl of a food processor or blender, and puree. Add salt and sugar, and process briefly to blend. Return to soaking bowl, and set aside.

3. Place a wok or heavy skillet over medium-high heat. When hot, add oil, and swirl it around. Add cumin, and cook for 30 seconds, stirring to avoid scorching. Add shallots, and cook over medium heat, stirring frequently, until softened and translucent, about 4 minutes. Add pureed chile mixture (be careful of spattering as it hits the hot pan), and bring to a boil, then cook, stirring frequently, until the sauce thickens slightly, about 5 minutes. Remove from heat, and stir in vinegar. Transfer for to a clean bowl to cool, then store, refrigerated, in a sterile airtight container for up to 1 week.



Chile Vinegar Sauce
Makes about 1/2 cup

1/2 cup rice vinegar
2 to 3 tablespoons sugar
1/2 mild fresh chile (such as Cubanelle, Hungarian wax, or banana chile), sliced into rings

Place vinegar in a small bowl, and add the sugar. Stir until completely dissolved. Add chile rings. Serve with a small spoon so that guests can spoon the sauce onto their noodles. Store, refrigerated, in an airtight container for up to 5 days.


SPECIAL THANKS
Jeffrey Alford


SOURCES
Brass strainerAvailable at local Asian markets


RECOMMENDED READING
Jeffrey Alford and Naomi Duguid“Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia� (Artisan, 2000; $40)“Flatbreads & Flavors� (William Morrow, 1995; $32)“Seductions of Rice� (Artisan, 1998; $35)



Â*

[dorfman]

Recipe request Jack. How about local Bbq sauce? In particular, pork on skewers. Please?

[Jack]

@dorfman: Here is a recipe related to your request.Â* I just got this at www.spindlepub.com
[img width=200 height=153]http://www.spindlepub.com/recipe/barbque.gif[/img]
Pork Barbecue Philippine Style
by: Amaryllis Garupa Selk

Ingredients:
pound tender pork loin, cubed
1/4 cup soy sauce
5 cloves garlic, minced
2 tablespoons vinegar
2 tablespoons brown sugar
1/4 cup tomato ketchup

Procedure:
In a bowl, mix soy sauce, garlic, vinegar, brown sugar and ketchup. Add pork cubes and marinate at least overnight. Heat grill until hot. With bamboo skewers, thread pork cubes and place on grill, turning each side until browned and well done.Â*


In the above recipe, if you mix all the ingredients except the pork, you will get the sauce.Â* I use the sauce in 3 ways:
One is that i use it as a marinade on the pork.Â*
Second is that i use it as brush-on sauce while the bbq is being grilled.
Third is that i will add extra ketchup plus pepper to use it as a dipping sauce.

[dorfman]

Awesome Jack! I'll have to use the tips you've given me. Danka.

[Jack]

@dorfman: ...no problem...


@ kalinaw: ...asa naman ka?!? gi-post na ni Mama Galadriel imong Meatroll !!! Patilawa mi hah!

[kalinaw]

print

@ kalinaw: ...asa naman ka?!? gi-post na ni Mama Galadriel imong Meatroll !!! Patilawa mi hah!

Jack & Galadriel,
Daghang salamat sa recipe.

Akong istoryahan si wifey kung kanus-ay ni nija luto-on, as usual deli napod ka maka tilaw Jack kay lagjo raman ta ug probinsya.

[kalinaw]

Tried last Sunday kadtong gi post ni Galadriel kaso wala man mo alsa ang tinapay, she (wifey) suggested nga mag practice una sya pag himo ug pandesal. By the time makuha na nya, saka pa sya mo testing ulit pag himo ug meat roll. BTW ingon ang akong kiddos ug akong Mama nga lami ang timpla sa asado.

[dmantilla]

@kalinaw, aron naay lasa imo meatroll..sa akong nahinumduman sa ning skwela pako, amoa gibutangan ug margarine unya pag dough namo kay add little by little purico ( kanang white na margarine aron soft ang iyang dough..Try also put a little salt..Hope this can help..

[kalinaw]

@kalinaw, aron naay lasa imo meatroll..sa akong nahinumduman sa ning skwela pako, amoa gibutangan ug margarine unya pag dough namo kay add little by little purico ( kanang white na margarine aron soft ang iyang dough..Try also put a little salt..Hope this can help..

Ang problema kay wala man mo alsa ang tinapay, ang nahitabo mura man hino-on ug empanada ang tinapay though medyo heng alsa gamay pero lahi ra gajud sa inalsahan sa pandesal. Anyway akong eh forward ni wifey ang imong gi sulti sa taas.... thanks