The Shy Home Chef » spring onions

Bulalo

Shy Home Chef — Sun, 20 Jan 2013 23:07:34 +0000

Ingredient
4	pound	bone marrow, cut in small pieces
2	pound	beef shank
1	piece	onion, quartered
3	liters	water
2	pieces	medium size potato, quartered
2	pieces	saba bananas (plantain), cut into two pieces
1/2	piece	cabbage, quartered
4	tablespoon	fish sauce
2	stalk	spring onion
		salt and pepper

Procedure

Blanch bone marrow and beef shank in boiling water for a while, rinse with running tap water, to remove scum and blood.
In large casserole put in bone marrow, onion and water bring to boil.
Lower heat and simmer for 40 minutes.
Add in beef shank, return to boil.
Lower the heat and simmer until beef is tender, about 1-2 hours.
Add potatoes and bananas simmer for about 10-15 minutes.
Add cabbage, spring onion and fish sauce simmer for 2 minutes.
Season with salt and pepper. Serve with rice

May add corn cob for sweetness and bok choy or Chinese cabbage if preferred.

Tinolang Manok

Shy Home Chef — Wed, 16 Jan 2013 22:52:19 +0000

Ingredient
1	pound	Chicken, cut in serving pieces
1	pieces	medium red onion, cut in quarter
1/4	cup	ginger, sliced
2	pieces	chayote, sliced (or 1 small size papaya)
1/4	cup	fish sauce
1	tablespoon	whole pepper corn
6-8	cup	water
1	piece	chicken bouillion (to add more flavor, optional)
2	pieces	siling Mahaba (Finger Peppers)
2	stalk	lemon grass

Procedure

In casserole over medium-high heat add chicken,onion,ginger, pepper corn and fish sauce, simmer for 3-5 mins.
Add water and lemon grass then bring to boil, simmer for 10-15 minutes or until chicken are tender.
Add chayote simmer for another 3-5 minutes until chayote are cooked.
Finally add sili (Finger Peppers) and cook for another 1 minute.
Season with salt and pepper if required.

Siomai

Shy Home Chef — Tue, 15 Jan 2013 14:04:33 +0000

Ingredient

1	pound	ground pork
1	cup	all-purpose flour
1/2	cup	onion, finely chop
3	cloves	garlic, finely chop
1	large	Egg
	bunch of spring onions, chopped
	small wanton or siomai wrapper
	dash	salt and pepper
	Soy sauce, lemon , sauté garlic and crushed red pepper (for the sauce)

Procedure

1	Mix all the ingredients in a bowl
2	Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3	Meanwhile, boil water and brush steamer with oil.
4	When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5	Serve with Soy sauce, lemon , sauté garlic and sauté crushed red pepper

Dipping Sauce

Heat 3 tablespoon oil in small frying pan sauté crushed garlic till slightly brown, remove garlic and set aside. Put the crushed red pepper in pan and let it infuse at heat for at least 1-2 minutes, remove from pan. Place garlic and red pepper in serving dish with soy sauce and lemon.