Salted Eggs Making, 2nd time around

I have already posted on salted egg making before. Friends were
curious on the use of mud. We have lots of anthill at home so its no
problem for us. Here's a more detailed process.

Gather anthill soil and soak in water until soften, about 5 hours.
Overnight soaking is preferred. Mashed the soil until smooth.
Strain using a fine net. Leave the "mashed" soil for about an hour.
Mud will settle at the bottom. Remove water on top.

Measure 1 part salt and 3 parts of the mud. Mix well.

Dip each duck egg in the mixture. Make sure the eggs are well coated
with mud.

Arrange coated eggs in a box lined with old newspapers. Cover
and leave for 18 days. Wash eggs and boil until egg yolk is hard.
While still hot, dip the eggs in a pot of boiling food color.
Dad uses food coloring called Grana. A cup of Grana can color about
5,000 to 6,000 eggs.


Check out also Kusina ni Manang's method using brine solution.

WHB - Lechon Manok with Tanglad

Lemongrass (Cymboporon citratus) or Salay as we call it here in the Tagalog region is a fragrant grass commonly used in teas, soups and curries. It's a herb that complements well with poultry, fish, and seafood.

When we used to live in Mindano (they call it Tanglad over there), our "law-uy" or vegetable soup is not complete without.

On special occasions, you can find them stuffed in our roasted chicken.



Rub 1 whole chicken with rock salt inside and out. Set aside. Pound the white portion of the tanglad before putting inside the chicken. Stuff as many tanglad as you like. Rub chicken with soy sauce. Cook in turbo broiler for about 45 minutes at 375F. Rest chicken for 10 minutes before serving.


Sharing this recipe to all Weekend Herb Bloggers thru Yasmeen
of HealthNut who is hosting WHB#175. Weekend Herb Blogging is
created by Kalyn of Kalyn's Kitchen.



Check out my first entry for WHB,
Lumpiang Shanghai and Malunggay
then hosted by Haalo of Cook (almost)
Anything At Least Once.

Adobong Pusit

Pusit or squid is one of my favorite seafoods. It would be my choice
if I were to choose between shrimps or crabs. Cooked as adobo,
I usually mix the inky sauce with my rice to make "black rice".
As a kid, I like watching my teeth in the mirror, counting those
black stained teeth.

You will need:
1/2 k medium size squid
1 head garlic, peeled crushed
1/4 cup vinegar
1/4 cup water
cooking oil
salt and pepper to taste

Clean squid, removing the clear membrane inside. Remove also the
filmsy skin. In a pan, combine vinegar, water, half of garlic
and squid. Simmer until squid changes color and “shrinks”,
about 10 minutes. Remove from heat and drain, reserving the juice.

In the same pan, saute remaining garlic in cooking oil. Stir in squid.
Season with salt and pepper. Stir fry for about 4 to 5 minutes.
Pour in reserved juice. Simmer until juice is reduced.
Serve with steamed rice.

You can also saute this dish with tomatoes and onions like my mom would do.

WHB - Lumpiang Shanghai and Malunggay

Lumpia is spring roll in Filipino. We have Lumpiang Gulay (Vegetable Spring Rolls) and Lumpiang Shanghai. Nope, Lumpiang Shanghai is not made in China. Lumpiang Shanghai is Filipino spring rolls filled with meat filling. There are many variations of the meat filling. You may use pork, chicken or beef. Add your favorite veggies like carrots, celery, parsley, garlic, some spices perhaps. Just mixed all together, wrap in Lumpia (spring roll) wrapper and fry.

Malunggay is known as a miracle vegetable. Usually served in meals,
it is also a medicine. Malunggay promotes good eyesight and
digestion. It is used to clean wounds. Malunggay leaves are high in
calcium and breast-feeding mothers are advice to eat Malunggay
leaves to produce more milk.

We usually have Malunggay in soup. Now it's adding nutrients to my lumpia filling.


Filling:
1/4 k round lean pork
1 onion, chopped
1 cup singkamas (jicama), chopped
1/2 cup Malunggay leaves
1 Tbsp soy sauce
1 egg
salt and pepper

This is my first time to share a recipe to all Weekend Herb Blogging
(WHB) fanatics. Host for this roundup is Haalo of
Cook (Almost) Anything At Least Once.

February Harvest

papaya (carica papaya)

puso ng saging (banana heart/bud)


sayote (chayote)

gabi (taro)

coconut