Friday, August 31, 2007

Filipino Food at the Jesuit Roman Curia



This was shared by Fr. Joe Quilongquilong,SJ who resides at the General Curia of the Society of Jesus. Fr. Joe works as a Regional Secretary of the East Asia and Oceania Assistancy)

During summer (July to August) the Jesuit Curia Community gathers every two weeks (on a Saturday) for dinner at the terraza which is overlooking St. peter's Square and teh Vatican. The members of the community are asked to prepared the meal based on a particular menu. Last July 21, the Jesuits of #4 Borgo Santo Spirito in Rome had their first Filipino meal. Here's the menu Fr. Joe prepared:

ANTIPASTI

CHICHARON BABOY (Cotenna di maiale arrostita).
Ottimo per accompagnare birra or cocktail
LUMPIANG GULAY (Involtini di germogli di soia)


PIATTI PRINCIPALI
KANIN (Riso bianco non condito)
PANCIT CANTON (Noodles saltati alla cantonese)
(Uno dei piatti di noodles piu amati, nel quale gli spaghetti cinesi si accompagnano a verdure e carne. Ma la ricetta e tipicamente filippina e solo il nome si rifa alla citta di canton)
GUISADONG GULAY (Verdure lessate con gamberetti.

ADOBONG MANOK AT BABOY (Adobo di polio e maiale)

DOLCI

BIBINGKANG MALAGKIT (Torta di riso)

Wednesday, August 15, 2007

Bow Tie Pasta with Grilled Prawns & Veggies


The theologians' sub-community here at the Loyola House of Studies is going crazy about dieting. Three scholastics are on a strict low-carb diet, another three are on a semi-low-carb diet. Actually, the diet is working well. One already lost 15 pounds, another one lost around 10 lbs., and another one lost a total of 40 lbs! That's no mean feat. But even when these theologians are on diet, they have to celebrate small victories--they also reward themselves with a good and healthy pasta meal. This recipe is something I've prepared as a reward when I lost my first ten pounds. I'm not so sure about the measures i used now, but this recipe should yield more vegetables than pasta.

Ingredients:
250 g uncooked bow tie pasta
100 g prawns; deveined
100 g oyster mushrooms
5-6 cloves of garlic; minced
2-3 medium sized green pepper; seeds removed
3 medium sized zuchini
2 medium sized eggplant
1 large bulb of white onion (add some more if you're an onion lover)
2-3 tbsp chopped sweet basil
1 cup white table wine
5-6 tbsp extra virgin olive oil
salt (use according to taste)
freshly ground black pepper (use according to taste)
Parmesan cheese

1. Cook bow tie pasta al dente
2. Grill deveined prawns and veggies on stove or charcoal
3. Cut grilled ingredients into bite size pieces.
4. Saute garlic and basil in olive oil just enough to bring out its flavor, do not brown the garlic.
5. Add in cooked pasta into the pan and toss. Pour in white wine.
5. Toss grilled prawns, veggies and bow tie pasta. Simmer for about 2 minutes or until pasta absorbs the wine. Add salt and pepper according to taste.
7. Serve pasta with Parmesan cheese on top. Serves 6-8.

Monday, August 06, 2007

Grilled Pesto Chicken Sandwich with Spaghetti Carbonara

I fell in love with this combination.

Grilled Chicken Pesto Sandwich


1. 1 tablespoon oil
2. 1 boneless, skinless chicken breast
3. salt and freshly ground pepper
4. 1 bulky roll or any thick (sliced) bread
5. premade pesto (about 1/8 cup)
6. tomato, thinly sliced
7. cucumber, thinly sliced

Heat a grill or grill pan and brush lightly with 1 tablespoon of oil. (If you don't have a grill available, use a skillet over medium-high heat.) Pound the chicken between two pieces of waxed paper until it's thin (about 1/2 an inch) and season both sides with salt and pepper. Grill the chicken, flipping it once until it's golden brown and cooked through. Slice the bulky roll in half, spread it with the pesto and pile on the chicken, tomato and cucumber. Drizzle with a few more drops of oil and season with salt and freshly ground pepper. Makes 1. Set aside.

Spaghetti alla Carbonara

1. 1/2 kilo bacon, diced
2. 2 tablespoons oil or 1/4 bar of butter
3. 1 garlic clove, crushed
4. 1/2 kilo spaghetti
5. salt
6. 3 eggs, beaten to blend
7. pepper
8. 1/4 cup Parmigiano Reggiano, freshly grated
9. 1/4 cup Pecorino Romano, freshly grated

Saute the bacon in a large pan with the oil or butter until it changes color; don't let it brown or dry out. Add the garlic and cook it until aromatic. Set aside.

Meanwhile, cook the spaghetti in 4 quarts of salted boiling water until al dente; drain and transfer to the pan with the bacon, stirring well. Remove from the heat and add the eggs, pepper, 1 tablespoon of the Parmigiano, and 1 tablespoon of the Pecorino. Continue to stir until the eggs have formed an even, yellow cream and coat the spaghetti evenly. Fold in the remaining Parmigiano and Pecorino and serve hot. Serves 4.

I did not have the time to take a picture. I was so hungry, I gulped everything before I realized I need to take a picture! :)

Squash-Orange-Chili Soup



I always love soup, especially on a rainy day. Here's one recipe that perked me up one stormy day in UP. This soup is also good for those who need fiber in their diet. The chili in the soup upstarts the spirit.

1 large onion, chopped
2 tbsp corn oil
1-2 squashes, peeled and diced
grated rind and juice of 2 pongkan or mandarin oranges
1.5 rich chicken or pork stock (vegetable stock can also be used)
2 bay leaves
salt to taste
ground black pepper
nutmeg, grated
2 tbsp chopped parsley
half a teaspoon of chili or sesame oil (optional)

1. Cook the onion in the oil until softened but not browned, then add the prepared squash and cook slowly for 5 minutes, stirring from time to time. Mix the grated orange rind, then add the stock, bay leaves and seasoning. Bring to a boil, then cover and simmer for 40 minutes, until the squash is tender and cooked through.

2. Allow the soup to cool slightly, remove the bay leaves, then puree in a blender until smooth.

3. Rinse the pot and return the soup to it, adding the orange juice.

4. Reheat the soup slowly (do not let it boil), then season to taste.

5. Add the chili oil or sesame oil on top.

6. Then add the chopped parsley and sprinkle with nutmeg before serving.

Saturday, August 04, 2007

Chicken Rhum



Every third weekend of the month, we have an overnight recollection. Since our cook was not around I tried to cook for my brothers. This recipe was formulated when I was in Zamboanga Sibugay for my mission trial. I never really got to have any response after the meal since we observe magnum silencium (great silence) during a recollection day. However, some of my brothers had pink cheeks after. Must be the rhum... :)


Ingredients:

1 whole dressed chicken
black pepper, whole and ground
cayenne pepper
coriander seeds, crushed
lemon grass, in small bundles
1/2 cup rhum
1tsp almond extract
basil leaves, whole
rock salt
1 tbsp brown sugar
honey

1. Wash chicken in running water. hang to let dry.
2. Get a handful of salt and rub around the chicken. Make sure to include the inside of it.
3. Pour inside the chicken all the herbs, almond extract and rhum, alternately.
4. Pour some rhum around the chicken and dash it with some cayenne pepper.
5. Mix honey, brown sugar and rhum, set aside.

Marinate for at least 12 hours. Turn it over every four hours to make sure the rhum and almond are evenly distributed.
Cook in a turbo broiler or in an oven at 200C for 2 hours or until the skin is evenly brown. Brush evenly with a mixture of oil, rhum and brown sugar every thirty minutes.
Glaze a little honey when served.

Best served with mashed potato.

Friday, August 03, 2007

Almost Vegan Sandwhich


This sandwich could have been a perfect vegan meal had i found a good and affordable mushroom in the nearby convenience store. Sardines is not exactly the best substitute, but what can i do, I'm short of cash these days and so i have to dig into our cupboard just to look for any available ingredients for my sandwich.

This is a simple combination of lettuce, roasted zucchini (flavored with oregano, salt, pepper and olive oil), slices of Spanish style sardines, silken Japanese tofu, on a slightly toasted baguette topped with balsamic sauce (minced garlic, parsley, olive oil, and reduced balsamic vinegar.