AUNTIEPRESSY ONLINESTORE: DIGITAL CAMERAS

OYSTERS ADOBO

Fresh oysters are a delicacy that abound in almost all coastal towns in the Philippines. Actually oysters are

cultured in some provinces but they are available almost anywhere. In our hometown of Orani, Bataan, oyster gathering is a source of income for the fishermen whose families do the selling in the markets or even just in front of their houses or along the roadside they are on display already in small bags or even baskets or kaings. If they are big it is better to enjoy them in their shells or if they are smaller, they are good for kinilaw or adobo. Oysters when they are freshly shucked do not shrink too much when cooked, I cook oysters adobo only when they are fresh.

Ingredients:

1 kilo      freshly shucked oysters, picked, cleaned, blanched and drained

1/2 cup   virgin olive oil

1 big       garlic head, chopped

1 cup      vinegar

2 pieces  laurel leaves

2 Tabsp. soy sauce

1/2 tsp.   freshly ground peppercorns

Procedure:

In a non-stick saute pan, put the oysters, garlic, bay leaves, peppercorns and vinegar. Let boil but do not stir. When the vinegar is cooked, remove from heat and drain everything. Reserve the broth.

In  same pan, heat the olive oil and stir-fry the drained oyster with all the garlic until almost dry and brownish, then add the 2 Tabsp. soy sauce.  Remove from pan with the oil and set aside.

In the same pan, pour the reserved broth and bring to a boil and cook until broth is reduced to a flavorful consistency. At this point add the stir-fried oysters with the olive oil, bring to a boil then turn off the heat. Adjust seasonings.

This is good to eat with hot rice or can be served as an appetizer as toppings on toasts.              

 

SWEET AND SOUR FISH

Ingredients:                                                             Sauce:

     1 kilo fish, 2 pieces fresh tilapia                                  1 1/2 cups pineapple juice
     2 Tabsp.   shao xing rice wine                                    6 Tabsp. vinegar
     2 teasp.    salt                                                            1 teasp. potato flour dissolved in water
     1/2 teasp. pepper
     2 cups oil for frying                                                    1 teasp. pure black sesame oil
     2 scallions, shredded
     2 slices ginger, shredded finely
     2 Tabsp. garlic, sliced thinly
     2 small onions, sliced
     1/4 cup tomato catsup
     1/2 cup red and green peppers, sliced
     1/2 cup pineapple tidbits

Procedure:

     1.  Clean fish. Cut three gashes on each side. Wipe dry.
     2.  Rub inside with rice wine, salt and pepper.
     3.  Fry the fish until crispy. Drain. Remove to a serving platter.
     4.  In another pan heat 1 Tabsp. oil and stir-fry the scallions, ginger, onions and garlic for 1 minute.
          Add the tomato catsup and stir-fry 1 minute more. Pour the pineapple juice and vinegar for sauce.
     5. Bring the mixture into a boil. Thicken sauce with dissolved potato flour. Bring to boil again for 1
         minute.  Add the sesame oil before pouring the sauce into the fried fish.

This dish may be prepared in advance.

 
                            


SOME AMAZON.COM PRODUCTS TO GIFT YOUR GRADUATES: just click.

ENSAYMADA

Ensaymadas are snail- or spiral-shaped bread rolls which are a popular breakfast or snack breads among the Filipinos. It is believed that these rolls originated in Spain and passed on to us by our colonizer. There are many variations of this specially rich bread as there are many families treasuring each of their own secret recipes, each one taking pride about how special  their family version of this bread and some even made a fortune out of their secret recipes. But by experimentation, using the best ingredients and following the correct baking techniques, anyone can produce his or her own ensaymada and he too, can make it his or her secret.


Anyway, here's my not a secret anymore version of ensaymada roll.



Recipe:


1 Tabsp. + 1 teasp. instant yeast
1 cup lukewarm water
1 tabsp. white sugar
1 cup all purpose flour

1 cup eggyolks
1 cup butter, unsalted
1 cup white sugar
5 cups bread flour
2 teasp. salt
2 teasp. bread softener

1 cup butter for rolling
1/2 cup white sugar for sprinkling
1 1/2 cups grated Marca Pina Edam Cheese

Procedure:

1. Stir all the instant yeast into the lukewarm water (115F), add the 1 Tabsp. white sugar and sprinkle
   1 cup all-purpose flour.  Cover and allow this mixture to rise in a warm place.

2, Combine with the yeast mixture 1 cup eggyolks, 1 cup butter, 1 cup white sugar, 5 cups bread flour,
    2 teasp. salt and 2 teasp. bread softener. Knead this in the mixer for 18 to 20 minutes or by your hands
    until the dough is smooth and elastic. Place this dough into a greased bowl, cover and let rise in a warm
    place until double in bulk or approximately 2 hours.

3. Punch down the dough using your hands, divide the dough into 70 gram portions. Let the pieces rest in
    buttered baking pans, covered with a moist towel.

4. Roll out each portion of dough into 6" x 12" rectangle on a greased marble slab, spread with butter and
    sprinkle with grated cheese. Roll the dough into a long baston and shape into a snail shape tucking the end
    under. Put this in a mold lined with parchment paper or buttered ensaymada moulds. Cover and let rise
    until double in size.

5. Divide the resulting shaped ensaymadas in three baking pans and bake in a pre-heated oven at 350F
    for 20 minutes or until golden and puffed. Let cool before unmolding.

6. You may want to dress the top of the ensaymada with butter and sugar and sprinkle with more cheese.


Makes approximately 22 to 24 rolls.

 

KAMIAS RELISH

Kamias fruits or Iba (Averrhoa bilimbi) or Cucumber Tree, according to some research are from  trees indegenous in the Asian tropics like the Philippines.The fruit of the tree is green to yellowish green when fresh. It is usually juicy and sour. The kamias tree is very common in most backyards of Filipino homes specially those in the provinces. The tree bears fruits almost all-year round but most aplenty during June to October, the rainy season. So, what do we do with the fruits?  We Filipinos use the fruits in many ways like: souring agent for fish or meat dishes, a snack in itself with salt usually, a preserve as in jams, a prune-like delicacy as a candied fruit, a brined preserved fruit or a dehydrated fruit preserved for further use when the fruit is not available.  I have a kamias tree in my backyard and with the bountiful fruit I decided to make some relish. The ingredients are mostly available in any Asian kitchen and here is  my recipe:

                                                                                                                                                              

                                                               

                                                                                                Recipe:                                                                                                                  

1 kilo fresh kamias, washed, cut into halves           

3/4 cup white sugar

1 1/2 Tablespoon coarse salt

1 head garlic, sliced into slivers

1 big piece ginger, sliced into matchsticks

3 pieces red onions, sliced

1 teaspoon whole black peppercorns

Procedure:                                                                                                                                                         

Place all the kamias, white sugar, salt, garlic, ginger, red onions and black peppercorns in a clean bowl and mix everything until water comes out of the fruit. There is no need to add any liquid as the kamias will sweat out its own juice which is enough to cover the mixture.

Place the well mixed relish in a big bottle container, refrigerate for at least two hours if you will serve it right away. The relish can be refrigerated for up to two weeks. Serve this refreshing relish with any fried or grilled foods or it can be served as an appetizer.