Stewed Rabbit and OKOY for LP #6
My first month of creating this blog have been going on and on and much more interesting.
Sha of
Wanderlust has been a hospitable blogger and introduces me to the LASANG PINOY #6 on "
PULUTAN" which host by
TING from
World Class Cuisine whom i never encoutered yet here in Blog. Not really sure of my capability, but then i think i should give a try. I have a minimum knowledge of HTML or whatever computer language, should i say the fifth language i must tuckle. But i warned you that my weakest point is the language.I said 5 but nothing is fluent. Again, Sha given me the guts to understand and to manage modification on my blog pages. Well, I should go on with my cooking talent head up as i just come to find my identity on cooking. Like so many other co pinay far away from PILIPINAS , we are deprived of filipino ingredients. We have to get used to manipulate anything on hands.
So, here i want to share an idea of a dish which is out from extraordinary that we used for the PULUTAN!
Stew of Rabbit
Ingredients:
1 whole Rabbit cut in pieces
3 mediul size carrot cut in diagonal 3cms
6 Potatoes cut in four pcs. (in photo shows whole, i have serve that as a meal for my family)
1 whole onion pelled
1 cloves garlic peeled
1 bouquet garni (Thyme, laurel, parsley)
1 Tbsp. Flour
50 grms butter or 2Tbsp. Olive oil
Heat oil or butter in heavy casserole. Brown rabbit meat about 5 min both sides on medium heat. Sprinkle the flour mix to prevent flour from burning. Add cut the, garlic, bouuet garni and the carrots. Sauté for 2 minutes while turning. Then add about half a cup of water or you wish half a cup of white wine. If you add the wine let rich to boil then add 1/4 cup of water.
Bring to boil and lower the fire. Simmer for a minimum of 30 minutes depending on the texture of meat of your rabbit. If you would like it spicy, then put a piece or two "siling labuyo."
Okoy (Shrimps and Bean Sprouts Fritters)
INGREDIENTS: (
For 5 Persons)1 kg. Fresh Shrimps
250 grs. Tempura flour
300 grs. Bean Sprouts (Toge)
Seasoned to taste
Take off shell and heads of the Shrimps. Keep about 20 pcs whole for toppings and chopped the rest about 1cm. of size.
Add water to tempura flour to obtain a thick batter not fluid. Mix chopped shrimps.
Divide bean sprouts in individual bowls to facilitate cooking. Fill in with the batter while you heat the oil in pan. Then pour the sprouts and batter mixture into the hot oil on medium fire to prevent from burning.
FOR THE SAUCE:1 Tbs. Soy sauce3 Tbs. Vinegar1 Tbs. Watersalt and pepper to taste Chili pepper if desired 1 clove of garlic (crushed)
Mix all ingredients.
PULUTAN comes from the root tagalog word of
PULOT. That is all i know intellectually wise.. Aray!
PULUTAN is HOW we called the dishes presented as
finger foods that accompanies the drinking group especially by pinoy "filipino men". A dish of
dilis "
dried anchovy", a cup of
garlic peanuts, a plate of
menudong baboy or
okoy! Usually a dish out of
dog's meat stewed in a spicy sauce is mostly "T
he center of the Table", but i never taste it personally. The only thing new i found out during my last visit to the Philippines in 2004 is how the youngster call the
Bar Hopping = "GIMMICKS". Here in France, people get shock to learn about dog eating human, in China it is a normal dish but not in the Philippines. In comparison to French
none dog eating culture,
pinoy's don't eat "
Rabbit". Good thing, i don't have a dog to make pulutan here, and i think will never ever do that in my whole life! So i thought to present this dish for a
pulutan, the "
RAGOUT DE LAPIN" which is a Casserole of Rabbit. Not that i despy our culture of origin but to share this which is jst my second culture. We can find filipinos in a every corner of the world and i know a lot of those who stay for good in the Philippines have been sharing what they have experienced.
At the beggining i could hardly eat this meat, as we are not used to it. There was one time, our get together with pinay friends here, we have tried to force one friend just to put a piece of rabbit's meat into her mouth. The first time i enjoyed eating rabbit is the dish called "CIVET DE LAPIN" which is Rabbit Stewed in Red Wine. I wonder how many of you have had Rabbit in her or his plate? Well, if it is properly cooked and prepared i guarantee that this can be enjoyed for a
PULUTAN. The taste is similar to chicken but the later is milder.
I would like to share this dessert out of a famous french recipes. According to what i have read, just don't remember the name of the book. The story is aboutMademoiselle Tatin made mistakes about her tarte making. Instead of putting the pastry base in the pan, she disposed of the apple and other ingredients then cover the pan with the pastry. Realizing her mistakes, it was too late to make another dessert so she just decided to invert the tart on a plate. This tarte is good serve warm, not too hot and i prefer it with a scoop of ice cream. If any one pass by and interested of this dessert just let me know. (I don't actually follow cookbooks. I mean some of my prepared dishes.
