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Noche Buena fare a la ‘KALANpag’

Dinah S. Ventura

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Culinary diva Juris Tiu hosts TribuneNOW's KALANpag.

A dozen dishes have been shared on the Daily Tribune’s pioneering cooking show, KALANpag, since its inaugural airing on the TribuneNOW channel on 23 September this year.

Juris Tiu, culinary diva who hosts KALANpag, has ably demonstrated how to cook dishes in the traditional ways based on the cookbook penned more than 80 years ago by the father of the Tribune president and publisher, Willie Fernandez.

The book by Liberato P. Fernandez is “very rare,” attests our resident chef, who has been testing all the dishes written in the cookbook.

The recipes are healthy with no cooking oils used, Juris says, and the ingredients are unusual if compared to all the modern cookbook recipes she has also tried and tested.

The cookbook, by the way, also includes food-based home remedies like black tea for making white hair disappear (at least until your next shower), Juris relates.

“It is really very informative. You won’t see these recipes anywhere anymore,” she adds.

“Anyone, even those who have not taken up culinary studies, can also try the recipes because they are not at all complicated,” Juris notes.

In fact, the culinary-schooled glam goddess of the Tribune studio-kitchen has been experimenting on recipes using the book as basis.

“The dishes,” she says, “can be updated in the modern ways.”

The recipes come from the different cultures that have influenced Filipino fare, including Chinese and Spanish cuisine. The dishes are simple, wholesome and made from scratch — way before bouillons and ready-made sauces. “I have learned a lot from this book that I never learned in culinary school or in cookbooks,” she attests.

Juris now shares four recipes she recommends for your Christmas table this holiday season (See sidebar of recipes translated to English).

Watch KALANpag’s latest episodes every Monday on our Facebook Page (Daily Tribune) and catch it anytime on TribuneNOW Channel (www.youtube.com/channel/UCxWHGr_jD1oXPe02iQe3yBw).

 

Chow Foo Yong

8 eggs, beaten
1/2 cup chopped celery
1/2 cup chopped ham
1/2 cup mushroom
1/2 cup chopped bamboo shoots
1 small pc. chopped and pounded ginger
1/4 tsp. pepper
3/4 tsp. of salt
1/2 tsp. brown sugar

Combine the mushroom, bamboo shoots, celery, ginger and a bit of soy sauce in a bowl. Season it with a pinch of pepper, salt and 1/2 tsp. of brown sugar. Stir it in a pan until the contents soften.
Add the beaten eggs and ham and mix. Make the batter like a small tortilla, then fry until it’s cooked..

 

Macaroni salad.

Macaroni Salad

250 gms.salad macaroni,
1 cup mayonnaise
1 cup cooked chicken, shredded
1 can small latang sili, cut thin
and into cubes
1 can pineapple tidbits, cut
1 cup cheese, grounded
1 pickle relish
1 celery, minced
2 onions, chopped
1 cup shrimp, stir-fried and
peeled
Or 1 cup cubed ham
Pinch of salt

Cook the macaroni salad according to the instructions in the packaging.
Boil water, add a little bit of salt and oil. Once the water starts to boil, put in the macaroni and cook it for a minute. Take it out if it’s cooked and put it in a strainer to separate the pasta and the broth.
Tip: Use ice water to stop the boiling.
Put all the ingredients with the pasta in a bowl and mix it well. Season it according to taste. Put it in a refrigerator for two hours to cool before serving in a large bowl.

 

Minatamis na Pinya.

Sweetened Pineapple

Peel a ripe pineapple and remove its eyes. Cut and place it in a large container.
Put a slice of pineapple and a bit of sugar together (repeat for each slice up until it’s all filled). Leave it overnight. Separate the pineapple slices and sauce.
After a day, boil the syrup for 10 minutes. Let it cool before transferring it into a jar.

 

Esculledo Catalana.

 

Escudelia Catalana

1/2 chicken, cut into serving portions
1 cup garbanzos
3/4 cup rice
3 pcs longganisa
1/4 kilo ham, chopped
1/2 cabbage, sliced
1 cup potatoes, sliced
Celery
1/4 kilo ground pork
3 pcs. chopped garlic
1/2 vermicelli
2 eggs
1/2 cup bread crumbs
4 to 6 cups water or pork broth (pork broth — 6 cups water, 1.5 pork knorr cubes)
In a large pan, put four cups of water. Put in the chicken and longganisa and let it boil.

In the meantime, combine the ground pork, chopped ham, garlic and celery. Include two egg yolks and bread crumbs into the mix, then dip it on two beaten egg whites.
Once the chicken boils, put the rice, meat, potatoes and garbanzos. Add the vermicelli followed by the cabbage. Cook it until the rice is cooked through.

 

Karneng Binilot.


Karneng Binilot

1/2 pork tenderloin, pounded
3 tbsp minced onion
3 tbsp minced atsara (pickled green papaya shreds)
3 tbsp ham
1/4 teaspoon salt
Pepper to taste

Mix onions, atsara and ham. Season it with salt and pepper and place it at the center of the pork. Roll and tie it all together. In a pan, heat oil and butter, fry the pork until slightly brown on each side.

Add four cups of water. Let it boil and simmer for 30 minutes. Adjust seasoning and thicken it with cornstarch.

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