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FOOD

NOCHE BUENA RECIPES

 Paskong Pinoy,Panlasang Pinoy

RELLENONG TAHONG STUFFED MUSSELS

Prep time: 15 mins | Cook time: 40 mins | Serves: 5

Ingredients

• 1 lb ground pork
• 16 to 20 pcs mussels,cleaned and other shell removed
• ½ tsp onion powder
• 1 tsp garlic powder
• 6 strips bacon, chopped
• 2 tbsp chopped parsley
• ½ cup shredded sharp cheddar cheese
• 1 egg
• ½ tsp salt
• 1 /4 tsp ground black pepper

Instructions

• In a mixing bowl, combine all the ingredients. Mix well until everything is well blended.
• Scoop around 1-1½ tbsp of mixture and stuff it into the mussels. Do this step until all the mussels have stuffi ng.
• Arrange the stuff ed mussels on a baking tray.
• Preheat oven to 370°F. Place the tray with stuff ed mussels in the oven. Bake for 30-40 minutes.
• Remove from the oven and arrange in a serving plate. Serve with banana ketchup.

Mas sarap tips:

• Prepare the mussels by soaking them in hot water for a few minutes in order to open their shells and clean off impurities. It is also a must to remove the other piece of the shell; use only the side with the mussel meat on.
• Instead of frying, bake the stuff ed mussels. It saves you cooking oil and clean-up time. It also helps melt all the fat from the pork and bacon, which is healthier.
• Th e bacon used in this recipe helps enhance the dish’s fl avour.
• Th is appetiser can also be a main dish with rice and ketchup.


PALABOK

Prep time: 15 mins | Cook time: 60 mins | Serves: 6

Ingredients

• 1 pack (500g) Palabok noodles (a.k.a. cornstarch sticks)
• 6 cups water
• ½ lb pork shoulder or belly, sliced into small pieces
• 4 cups beef broth
• ¼ cup annatto seeds, soaked in ½ cup water
• 1 pc shrimp cube or 1 tsp. shrimp powder
• 6 ½ tbsp all-purpose fl our, diluted in ½ cup water
• ½ cups tinapa fl akes
• 3 pcs hard boiled eggs, sliced
• 10 pcs medium shrimp, head and shell removed
• 1 cup chopped Napa cabbage, blanched
• ½ cup crushed pork rinds (chicharon)
• ½ cup chopped scallions
• 3 tbsp cooking oil
• salt and pepper to taste

Instructions

• Soak the noodles in water until it gets soft . Drain the water.
• Boil 6 cups water in a cooking pot. Once the water boils, quickly submerge the noodles in it and cook for 1to 3 minutes. Drain the water right away. Set the noodles aside.
• Heat the oil in a cooking pot. Once the oil gets hot, quickly pan-fry the shrimp for around 30 seconds per side. Remove the shrimp and set aside.
• Put-in the pork; sauté until colour turns light brown
• Pour in the beef broth and add the shrimp cube (or powder). Let boil. Cover and simmer until the pork gets tender.
• Add the water from the soaked annatto seeds. Stir.
• Add the fl our diluted in water. Stir the mixture and ensure that all ingredients are distributed properly. (Note:Th is means that the fl our and water are combined and stirred thoroughly until well blended). Continue to cook in low to medium heat until the sauce thickens.
• Add 2 tbsp tilapia fl akes and some salt and pepper to taste.Stir and set aside.
• Now that the sauce is ready,you can start to assemble your simple pancit palabok. Arrange the noodles in a serving plate, pour the sauce over the noodles. Gently toss the noodles so that it gets coated with sauce. Top with Napa cabbage, scallions, pork rinds, shrimp, more tilapia fl akes and egg.


TIBOK TIBOK A.K.A. MAJA BLANCA

Prep time: 8 mins | Cook time: 35 mins | Serves: 8

 

Ingredients

• 4 cups coconut milk
• ¾ cup cornstarch
• 14 ounces condensed milk
• ¾ cup fresh milk
• ¾ cup granulated sugar
• 15 oz whole sweet kernel corn
• 5 tbsp toasted grated coconut

Instructions

• Pour the coconut milk in a cooking pot. Bring to a boil.
• Add sugar, condensed milk and whole sweet kernel corn. Stir until all ingredients are evenly distributed.
• Simmer for 8 minutes.
• Combine fresh milk and cornstarch, then whisk until the cornstarch is diluted.
• Pour the fresh milk and cornstarch mixture into the cooking pot. Stir thoroughly. Allow to cook while stirring until the mixture reaches your desired thickness.
• Pour the mixture in a serving tray. Arrange and fl atten the top using a fl at tool such as a wooden spatula.
• Allow to cool down then refrigerate for at least 1 hour.
• Garnish with toasted grated coconut (or latik if available). Serve cold.


Mas sarap tips:

• It is important that you give the coconut milk some time to cook.
• In this recipe, whole sweet kernel corn and condensed milk are added for more taste and a more creamy texture.
• For better results, cook the corn a little longer to release its fl avour.
• Do your best to mix all ingredients until the texture becomes as smooth at it can be.