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Notes from My Kitchen
Azioni libro
Inizia a leggereLunghezza: 232 pagine1 ora
- Editore:
- Anvil Publishing, Inc.
- Pubblicato:
- Sep 9, 2020
- ISBN:
- 9789712736223
- Formato:
- Libro
Descrizione
Collated in this book are Chef Reggie Aspiras's notes straight from her kitchen, her cooking classes, and her years of experience in the culinary world.
Informazioni sul libro
Notes from My Kitchen
Lunghezza: 232 pagine1 ora
Descrizione
Collated in this book are Chef Reggie Aspiras's notes straight from her kitchen, her cooking classes, and her years of experience in the culinary world.
- Editore:
- Anvil Publishing, Inc.
- Pubblicato:
- Sep 9, 2020
- ISBN:
- 9789712736223
- Formato:
- Libro
Informazioni sull'autore
Correlati a Notes from My Kitchen
Anteprima del libro
Notes from My Kitchen - Reggie Aspiras
Acknowledgments
Introduction
Notes from My Kitchen, the first of a series, is meant to entice, tease, and please the palates of all Filipino food lovers, as well as balikbayans and tourists who, perhaps, are tasting our native cuisine for the first time.
The book features familiar dishes presented in unfamiliar ways—unconventional, playful, stylized—without losing the essence of what makes it our own.
Many were penned from fun-filled memories of my youth, when dad, Sunshine Joe, was Secretary of Tourism and the father of the Balikbayan Program.
Growing up in a politician’s household, I witnessed my mom, Amparing (every bit the dutiful wife), and her army of cooks in our kitchen churn out what seemed to be an endless supply of food.
To her, entertaining became a ritual and an avenue to showcase the many flavors our islands have to offer. Mom’s spreads were always delicious.
In hindsight, growing up as I did is perhaps why I feel most comfortable in the kitchen. To me, it is home.
Notes from My Kitchen is the coming together of dishes from my childhood, cooked my way and documented by my students.
Culinarily Yours,
Salads
TIPS:
Use only the freshest ingredients.
Don’t be afraid to combine ingredients when making your salads; be bold and daring; add fruits and vegetables to make an interesting mix.
If buying greens from the market, wash them as soon as you get home, then spin dry.
Store greens in resealable bags and keep them cold in the fridge.
Use a wide variety of greens to give your salad color, texture, and variations in bite and taste.
Unless it’s a warm salad, it’s always better to serve it cold.
Pakbet Caesar Salad
As I am 100% G. I. (Genuine Ilocana), the pinakbet is close to my heart. The grilled vegetables make this salad hearty. I particularly like how the sweetness of the squash and onions complements the bitterness of the ampalaya. Since it is coated with my very own dressing, this rendition of pinakbet is out of the ordinary—a new and interesting approach to a classic Ilocano dish.
THE SALAD*
*Quantities of veggies depend on individual preference.
350 grams romaine lettuce
2 pcs. eggplants
¼ kilo squash
2 pcs. salad tomatoes
2 pcs. onions
8 pcs. okra
1 bundle sitaw (string beans), cut into 1-inch segments
1 pc. ampalaya (bitter gourd)
bagnet (deep-fried pork belly), as much as you want
Parmesan crisps
balsamic cream, for drizzling
THE DRESSING
4 large (1-minute) eggs
⅓ cup Gallo extra virgin olive oil
¼ cup vegetable oil
1 tsp. garlic paste
2 tsps. Dijon mustard
2 tsps. lemon juice or calamansi juice
2 tsps. sukang Iloko (Ilocano cane vinegar)
½ tsp. Worcestershire sauce
6 Tbsps. cooking oil (preferably from frying the bagnet)
2 to 3 tsps. bagoong isda (fermented small fish)
¼ tsp. pepper
¼ tsp. salt
PROCEDURE
Wash and spin-dry romaine lettuce.
Slice eggplants at a bias, about ⅓-inch in thickness. Fry until nicely browned. Drain on paper towel.
Slice squash into ¼ to ⅓-inch wedges. Brush squash with a little olive oil, and grill on a pan-griller until slightly scorched.
Slice tomatoes and onions into rings, and grill until grill marks form.
Slice and blanch okra and sitaw.
Slice ampalaya and grill.
Make the dressing:
First, put whole eggs in boiling water and cook for 1 minute. This makes the eggs safer to eat.
Then, crack the eggs in a bowl and whisk in olive and vegetable oils in a fine stream until the dressing is emulsified.
Lastly, add in the rest of the ingredients for the dressing. Adjust seasoning.
Prepare bagnet: Slice bagnet into ½-inch thin slices. Fry in hot oil until crisp and skin is puffed. Chop.
Prepare Parmesan crisps:
Sprinkle grated Parmesan cheese onto a nonstick pan.
Turn heat on and cook until cheese melts and forms into a nice lace-like disc and is nicely browned (no need to flip).
Remove from pan and shape or slightly twist while hot.
Another way of making Parmesan crisps:
Prepare 1 cup of grated Parmesan cheese.
Preheat oven to 375°F.
Line a baking tray with nonstick baking mats.
Put 1 heaping tablespoon of Parmesan on baking sheet and, with the back of a spoon, flatten lightly to form a disc.
Space Parmesan crisps 2 inches apart.
Bake for 5 to 8 minutes or until crisp. Cool.
Put the vegetables decoratively on a platter. Drizzle with balsamic cream. Top with bagnet and Parmesan crisps. Serve dressing on the side.
Inihaw na Baboy Salad With Tamarind Dressing
For me, this salad represents many of our island-born tastes and flavors. It is refreshingly delectable. So lasang Pinoy. Sweet, sour, spicy, and bitter—all the tastes and textures come together in this recipe.
INIHAW NA BABOY
1 kilo liempo (pork belly), sliced into ½-inch thickness, skin-on, bone-in
3 Tbsps. patis (fish sauce)
3 Tbsps. light soy sauce
½ tsp. black pepper
1 Tbsp. pounded garlic
2 tsps. sugar
PROCEDURE
Combine all ingredients. Marinate liempo in it. Pour into resealable zipper bag and refrigerate overnight.
Grill over charcoal.
Slice liempo into strips.
Let the liempo strips sit in the dressing until salad is assembled. Then, remove from the dressing and arrange over
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