Recipe: Buwad Brandade

Leveling yet another salted fish dish called Brandade (brahn-dahd). Originally made from salted cod, garlic, olive oil cream and potatoes, blended into

a smooth spreadable cream. French in origin, the word brandade derives from the Provençal “brandado”, that comes from the past participle of “brandar”’meaning to shake or stir.  It was believed that the chefs in Nimes in Southern France along with Marseilles invented this dish during the 18th century. The president of the Second French Republic, Adolphe Thiers, also a noted historian, hails brandade a “masterpiece of the human race.”

Traditionally this one calls for salted cod or bacalao but we’re featuring One Kinsel Corner’s salted fishes so we’re using Kasig Bilog with this recipe. I soaked around 50 grams of these without the heads and tails for two days in water in a container inside the fridge, changing water everyday. Basically it tastes almost bland on the second day but the buwad aroma is still there. Then I added one or two more unsoaked fishes that has been washed, deboned and filleted that will serve as the seasoning for this dish. You may also use labatingan or other white fleshed dried fish if you prefer. 

Ingredients:

• 1/4 cup olive oil
• 3 cloves garlic sliced
• 50g dried fish, soaked for 2-3 days, changing water everyday (store in the fridge), debone and flake
• 1-2 original dried fish, washed, deboned and flaked
• 2-3 medium potatoes peeled and cubed 
• 1/2 cup while milk 
• 1/2 cup cream (adjust consistency)
• White pepper

1. Heat 1/2 of the olive oil gently over medium heat. 
2. Add garlic and lower the heat, add the flaked fishes and cook gently without browning it to a crisp. 
3. Add the potatoes and milk ang cook until potatoes are soft. 
4. Remove from heat and purée in a food processor or an immersion blender. 
5. Add the cream slowly until you get that spreadable consistency. 
6. Season with white pepper. Drizzle with the remaining olive oil. 
7. If you find it still bland, you can season with some sea salt. 
8. Serve on a toast or as a dip. 

Best with Pinot Grigio. 😄

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Recipe: Ngohiong Sauce Recipe

I have been frequently bringing ngohiong as pasalubong to different places in the Philippines. But unfortunately, I can only bring the frozen, half cooked ones through the airport customs not including the sauce (liquids are prohibited). 

I am talking about the street food variety ngohiong. These are the ones most popular with the masses and blue collared workers alike because they are cheap and tasty as well. I remember having this in college for P2.50 a piece. And what is ngohiong without the spicy-hot gravy-like sauce mixed with vinegar and soy sauce. To quote Rosemarie Garcia of Caro and Marie Culinary School where I took a crash course on ngohiong making, "Walay kalag ang ngohiong kung wala ang sauce." (There is no "soul" in a ngohiong without the sauce). Absolutely true. 

This recipe is for the sauce only. Recipients of this Cebuano pasalubong can now make their own sauce to pair with this delectable and crunchy dish. Take it from me, it's still an authentic sauce because it's concocted by a Cebuana *wink*. 

Preparation time: 15 minutes

Makes one cup of sauce. 

Ingredients:

• 1 tbsp all purpose flour
• 1 tbsp oil or drippings
• 1/4 tsp chicken powder or crushed chicken cube ( I prefer the powder though)
• 1 cup water
• 3 -5 pcs birds eye chili or ailing labuyo, chopped (one to five pcs doesn't really make any difference since. Want it ten-twenty pieces? Go ahead)

Procedure:

1. Dissolve the flour in the oil to make a roux.
2. Heat in a saucepan and add the chicken powder, water and the chili
3. Heat until it thickens. 
4. Cool before transferring to a sauce bottle. 

To serve, mix equal amounts of vinegar and soy sauce in a sauce bowl. 

Pour the spicy-hot gravy into the mixture according to your "hotness level". 

Dip away. 

This ngohiong is from Hukad. About P75 per serving (5 pcs). Prices came a long way since then. (Originally wrote this in 2015)

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Recipe: Manong Fishball's Sauce

Serve the sauce in glass jars for that rustic feel.

From time to time, I get this squid balls craving whenever I pass by a street vendor selling fish balls or squid balls. Hot off the frying pan and dipped in their homemade sauce. Hmmm, yummy! But I get hygiene issues when it comes to their sauce.  No double dip rule applies to all of the vendors I've known but what about storing it at the cart over several hours under the sweltering heat of the sun? Salmonella alert! I have nothing against the vendors and I don't think they deliberately spoil the sauce. They might may carry a cooler perhaps as a precaution. But I've eaten more than a dozen times and I'm still okay.

Yet, it's more practical if you make one yourself at the comfort of your own home. You get it anytime you want it without looking for manong fishball out there. This recipe is from the one I got from the Internet ( yeah, you can almost get anything from the Internet including fish balls) tweaked and scaled down the measurements to a minimum so I can use only a small amount for my family's consumption. The sauce can only keep for about a week. Discard the rest afterwards. This is good for a cup or so of the sauce. 

Dip away!

This is the squid ball brand I buy. Akai Foods brand. Texture is just right when fried... Crunchy on the outside and soft, chewy and firm on the inside. About P190/ kilo. 

I like to put them in slim and tall jars, that way it gets the sauce all over the balls. 

Manong Fishball's Sauce

by Jenny Sibi

Prep Time: 15

Cook Time: 15

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Ingredients (1 cup)

• 1 cup water
• 11/2 tsp soy sauce
• 1 tsp Mama Sita's Barbeque Marinade ( gives it a barbeque flavor)
• 2 tbsp sugar
• 1/2 tsp chili sauce ( I used the takeout one from Dimsum Break :) or
• 1 pc siling labuyo chopped (optional)
• 1/2 tsp onion minced
• 1/2 tsp garlic minced
• Slurry: This is the thickener. If you can find the Camote Starch, Camote Flour or Camote Powder, the better. It stabilizes the sauce better than cornstarch. Camote Powder is used in making Maki or Maki Mi.
• 1 tsp. camote Flour
• 1/2 cup water

Instructions

Procedure:

Combine the first 8 ingredients. Bring to a simmer and simmer for about 2-3 mins.

Mix the camote flour and water.

Pour this slowly in the simmering sauce. Little by little until you get the right consistency you want.

Pour the sauce inside a sterilized glass jar with lid.

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Recipe: Homemade Roti and Two kinds of Dip

Whenever I make this type of flatbread at home, I noticed that no one likes to eat the rice on the table. 😂. And I also realized that I haven’t posted this recipe that I have been using for years now. This recipe is a tweaked version from Genius Kitchen and Taste.
I use this recipe as a tortilla wrapper, roti, chapati, thin crust pizza dough and tortilla chips (roll thinly and bake in oven until crisp). Yes it’s so versatile and easy to make. If you’re using it as a tortilla wrap, use vegetable oil and roll out bigger sizes for burritos.  
Tip: To keep the tortilla pliable, cover them with damp paper towels (not soaking wet) after cooking. 

ROTI PROCEDURE TIPS:

I dissolve the salt in the water first and then add them in pre sifted flour+baking powder together with the butter. 

I use the hook attachment on my mixer and use it to combine all of the ingredients together into a dough. (Prevents messy hands) 

Once combined, I dump the dough on to a lightly floured surface to continue kneading them by hand until smooth. 

Rest for 30 mins to an hour and shape them into flat rounds and cook them on dry cast iron or nonstick pan until both sides have light brown spots. Serve warm. 

DIP PROCEDURE TIPS:

Saute onion and garlic in vegetable oil.

Add the aromatic spices (satay + cumin + turmeric or the curry powder) and stir until fragrant.

Add the drained chickpeas or the potatoes.

Add the coconut milk and cook for 10 minutes on low heat.

Transfer to a food processor and puree dip.

I added a teaspoon of chia seeds on top.

Happy Eats!

Homemade Roti and Two kinds of Dip

by Jenny Sibi

Prep Time: 15 mins.

Cook Time: 30 mins.

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Ingredients (4-5 servings)

• ROTI:
• 1 cup warm water
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ⅓ cup melted Queensland butter (makes it really buttery. Yummy!)
• SATAY DIP:
• 1 small onion, chopped
• 1 garlic clove, chopped
• 2 teaspoons vegetable oil
• 1 teaspoon satay paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 teaspoons tamarind purée
• 3/4 cup coconut milk
• Salt to taste
• CURRY DIP:
• 1 small onion, chopped
• 1 garlic clove, chopped
• 2 teaspoons vegetable oil
• 1 teaspoon curry powder
• 1 medium sized potatoes, cubed
• 3/4 cup coconut milk
• Salt to taste
• Optional ingredient if you don't like chickpeas or potatoes:
• 1 Roasted mashed eggplant

Instructions

ROTI PROCEDURE:

1. I dissolve the salt in the water first and then add them in pre sifted flour+baking powder together with the butter.
2. I use the hook attachment on my mixer and use it to combine all of the ingredients together into a dough. (Prevents messy hands)
3. Once combined, I dump the dough on to a lightly floured surface to continue kneading them by hand until smooth.
4. Rest for 30 mins to an hour and shape them into flat rounds and cook them on dry cast iron or nonstick pan until both sides have light brown spots. Serve warm.

DIP PROCEDURE:

1. Saute onion and garlic in vegetable oil.
2. Add the aromatic spices (satay + cumin + turmeric or the curry powder) and stir until fragrant.
3. Add the drained chickpeas or the potatoes.
4. Add the coconut milk and cook for 10 minutes on low heat.
5. Transfer to a food processor and puree dip.
6. I added a teaspoon of chia seeds on top.

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Recipe: Basil Garlic Pesto

Nothing beats a fresh pesto specially when its homemade. Not only it is cheaper, but you get to use the finest ingredients that you can afford. I usually get my sweet basil at the farmer's market because its freshly picked and more flavourful than the ones packed inside the grocery.

This is your usual basic pesto using garlic, fresh sweet basil, olive oil and salt. You may add pine nuts and use other recipe variations that you like. I roast my garlic beforehand to remove the bitter taste and make the flavour more intense. Perfect on toast, pasta and the recipes that calls for homemade pesto.

Preparation time: 30 minutes

Ingredients:

• 1 whole bulb garlic
• A drizzle of olive oil
• A small piece of aluminum foil just big enough to cover the whole garlic
• Handful of pine nuts or almond nuts, ground. 
• 250 grams sweet basil, washed and spin-dried well
• Extra virgin olive oil
• Pinch of salt
• Parmesan cheese

Procedure:

1. Slice the top of the whole garlic just enough to expose the flesh inside. 
2. Place on top of the aluminium foil and drizzle olive oil over it. Cover tightly.
3. Broil under a stove-top flame for about two minutes, just enough to heat it. Careful not to char the garlic.
4. Let it cool and open the foil. Squeeze the garlic to remove the flesh. It will be easy like squeezing toothpaste out of a tube. Set aside.
5. Place the basil, roasted garlic and a quarter of a cup of extrra virgin olive oil in a food processor.
6. Process on pulse while adding more olive oil and a pinch of salt until it reaches to your desired consistency.
7. The pesto should be fine and spreadable with a small amount of olive oil floating on top.

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Recipe:: Ripe Mango Salsa

This salsa is a perfect alternative to the usual gravies and sauces on meat, fish and poultry. It is also yummy as a dip and a dressing. In this recipe, instead of adding the usual raw onions which other people don't really like, I cooked them lightly with olive oil just to sweat them. I added roasted pimientos instead of red bell peppers so as not to overpower the salsa. The smoky flavor of the roasted pimientos goes well with the rest of the ingredients.

Preparation time: 30 - 45 minutes
Yields about a cup

Ingredients:

• 1 piece medium onion, diced
• 1 piece pimiento, roasted and diced
• 1 piece jalapeño, seeded and sliced thinly
• 1 piece ripe yellow mango, diced
• A handful of cilantro, chopped
• 2 tbsp. olive oil
• A pinch of ground turmeric
• Pinch of salt (optional)

Procedure:

1. Sweat the onions in a tablespoon of olive oil just to release its sugars and remove the bitter taste, Set aside.
2. Broil the whole pimiento under the flame until the skin is charred.
   
3. Peel and remove the seeds and then dice them.
   
4. Add all the ingredients together in a glass bowl, drizzle with the remaining olive oil.
5. Store in an airtight container. This should last about a week or so in the fridge.

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Recipe: Eggplant Dip with Malunggay

I know. Majority never really likes eggplants, aubergine, whatsoever. My kids never liked this dip when I initially made this either. It was supposed to be a rustic dish that I simply mashed it with a fork. My son specifically said, "Eww, I hate eggplant. It's so mashed up that I can still see bits of everything in it. It's like actually seeing of what it looks like in my digestive system." Okay, I get it.

To refine what I made, I simply turned to my trusty food processor. I pureed the dip, added a drizzle of olive oil and a squeeze of lemon.  The creamy texture was a hit!  I added a handful of malunggay leaves towards the end of the cooking for extra nutrition and a surprising earthy flavour that blends well with the curry and the jalapeño. It goes well with naan, crackers, toasted bread etc.

Preparation time: 30-45 minutes
Yields about 2 cups

• 1 large eggplant (about 9- 10 inches)
• ! tablespoon Olive oil
• 1 teaspoon curry powder
• 1 medium sized onion, chopped
• 2 cloves of garlic, chopped
• 1 piece medium tomato, chopped
• 1 medium red bell pepper
• 2 tablespoons toasted sesame seeds or
• 2 tablespoons tahini
• 1 piece jalapeño, sliced (optional)
• 1/2 cup malunggay leaves, trimmed and washed
• Salt and Pepper to taste
• 1 tablespoon cilantro, chopped
• Olive oil
• Juice of half a lemon

You may or may not grill the eggplant. If you don't like to grill, simply slice the eggplant into cubes. If you do grill, place the eggplant on top of the grill or an open fire and roast the skin until it chars a bit. Grilling adds a nice smokey flavour to the dip. Don't worry about the blackened skin since you will be peeling this off when it cools. Place the grilled eggplant in a covered dish until it cools. At this point, you should be able to peel off the skin easily. You may wash the excess skin off with water but I can manage to peel of all the charred skin easily so I won't need to run it under running water. It only removes some of the smokey flavour that I like. Slice into cubes.

Saute the curry powder in olive oil until fragrant. Add onions, garlic, tomato, bell pepper (you may also roast the pepper beforehand if you like), sesame seeds, jalapeño (optional) and the eggplant.  Cook until everything is soft and cooked through for about three to five minutes. You may add a small amout of water to soften the veggies if the mixture is too dry.

Add the Malunggay leaves just before you turn the stove off. Let the remaining heat cook the leaves further. Season with salt and pepper. If you use tahini, add the tahini after you turn off the fire. Add the cilantro leaves last.

Transfer the mixture in a bowl and let it cool, covered. When cooled, you may mash it if you like it that way or puree it in a food processor. Drizzle with olive oil until it reaches your desired consistency. I don't like my dip runny. Finally, add a squeeze of lemon juice in the end.

Store in a covered ramekin or glass bowls and jars with sealed lid. Keeps in the fridge for about a week as long as you don't double dip.

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