INGREDIENTS:
beef bones (I usually use 2 beef shanks)
carrots (2-3 thick ones, peeled and cut in big chunks)
ginger root (unpeeled and cleaned)
1 onion (quartered)
beef (chuck roast - some cubed and place in broth, thinly slice rest)
fish sauce
salt
sugar
pepper
star anise (about 8)
bean sprouts
pho noodles
hoisin sauce
siracha sauce
DIRECTIONS:
1. Parboil beef bones in salt and water. Drain, and place back in pot.
2. Add to broth - water, fish sauce (or beef/chicken buillon cubes, or chicken stock). Also add carrots, ginger, onion, and other spices (at least the star anise, but I've also experimented with adding allspice and cinnamon sticks). Also add cubed beef if you want.
3. Bring broth to boil, then lower to a simmer. Simmer for several hours.
4. Continually skim fat off surface of broth. Season to taste along the way.
5. While broth cooks, thinly slice some beef and boil the pho noodles.
6. To prepare pho for eating, place a serving of cooked noodles and bean sprouts (and other desired garnishes) in a bowl. In a separate small pot, add broth and desired amount of thinly sliced beef. After beef is cooked, poor meat and broth over your noodles and veggies in bowl. Add hoisin sauce and/or siracha sauce if you want.
Sunday, January 22, 2012
Saturday, January 21, 2012
Patupat (or Suman)
INGREDIENTS:
2 c sweet rice
2 c coconut milk (1 can + water to equal 2 cups)
1 tsp salt
1/2 cup sugar (or a little less, slowly add and taste)
banana leaves
DIRECTIONS:
1. Soak rice in water for several hours and drain water.
2. Cook rice with coconut milk on stove. Bring to boil, then quickly lower to a simmer. Make sure to stir once in a while so that it doesn't burn. Cook for about 20 minutes. Rice won't be fully cooked, but will be sticky.
3. Add salt and sugar to rice as needed. Mix well and make sure to taste. Cover pot while rice cools.
4. After mixture has cooled, wrap in banana leaves.
5. Steam wrapped patupat in steamer for about 1 hour.
NOTES:
Not absolutely necessary to soak rice, but it provides a better texture. You can also boil patupat to cook them (just put patupat in a pot, and add enough water to barely cover them; bring water to a boil then lower to a simmer; cook for about an hour). However, I found steaming to provide a better end result.
RESULTS:
I still need to tweak the flavor of it. Just make sure to taste the rice along the way as you add salt and sugar. Also, careful not to wrap the patupat too tightly. A couple of my cone-shaped ones busted open in the cooking process.
Other than that, the end result has been a success.
2 c sweet rice
2 c coconut milk (1 can + water to equal 2 cups)
1 tsp salt
1/2 cup sugar (or a little less, slowly add and taste)
banana leaves
DIRECTIONS:
1. Soak rice in water for several hours and drain water.
2. Cook rice with coconut milk on stove. Bring to boil, then quickly lower to a simmer. Make sure to stir once in a while so that it doesn't burn. Cook for about 20 minutes. Rice won't be fully cooked, but will be sticky.
3. Add salt and sugar to rice as needed. Mix well and make sure to taste. Cover pot while rice cools.
4. After mixture has cooled, wrap in banana leaves.
5. Steam wrapped patupat in steamer for about 1 hour.
NOTES:
Not absolutely necessary to soak rice, but it provides a better texture. You can also boil patupat to cook them (just put patupat in a pot, and add enough water to barely cover them; bring water to a boil then lower to a simmer; cook for about an hour). However, I found steaming to provide a better end result.
RESULTS:
I still need to tweak the flavor of it. Just make sure to taste the rice along the way as you add salt and sugar. Also, careful not to wrap the patupat too tightly. A couple of my cone-shaped ones busted open in the cooking process.
Other than that, the end result has been a success.
Friday, January 20, 2012
Tupig
INGREDIENTS:
1 lb glutinous rice flour (or 1 box mochiko)
2 cans coconut milk
1 pkg frozen shredded young coconut
brown sugar, to taste (about 1/2 cup)
banana leaves
DIRECTIONS:
1. Combine rice flour, brown sugar, coconut milk, and shredded coconut. Mixture will be a little runny, but sticky.
2. Wrap mixture in banana leaves.
3. Bake in oven at 375F for 1hr and 30min.
4. Let completely cool before eating, tastes much better the next day.
NOTES:
When they're straight out of the oven, the texture isn't quite right (not as sticky). Don't over bake.
RESULTS:
Thumbs up from the entire family. This recipe is a keeper. The final recipe posted here is a result of combining a few recipes I found over the internet.
1 lb glutinous rice flour (or 1 box mochiko)
2 cans coconut milk
1 pkg frozen shredded young coconut
brown sugar, to taste (about 1/2 cup)
banana leaves
DIRECTIONS:
1. Combine rice flour, brown sugar, coconut milk, and shredded coconut. Mixture will be a little runny, but sticky.
2. Wrap mixture in banana leaves.
3. Bake in oven at 375F for 1hr and 30min.
4. Let completely cool before eating, tastes much better the next day.
NOTES:
When they're straight out of the oven, the texture isn't quite right (not as sticky). Don't over bake.
RESULTS:
Thumbs up from the entire family. This recipe is a keeper. The final recipe posted here is a result of combining a few recipes I found over the internet.
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