Express from Bicol

Ingredients:

* 1/4 kilo of Pork liempo – sliced into 1/2 inch strips
* 4 cups of Long green chili – pepper, seeded and julliened-or more depends on yout "hot" meter
* 1 cup of Alamang – fresh(Balao from Bicol is still the best)
* 1.5 cups of Water
* 1.5 cups of Coconut cream (separate kakang gata-first squeeed juice from the coconut)
Pork cubes



Soak Long green chili peppers in salted water for 30 minutes, rinse, then strain well.
In a pan,combine water,pork, and alamang.
Bring to a boil and then lower the fire and let simmer for 10 minutes.
Add long green chili peppers Pour in coconut milk and cook until it produces more oil.

In Bicol pork is not the main ingredient of this dish but chili. Pork mainly is just a saute ingredient and the main star is still chili! Cooking it varies for me depending on who will be eating it.

Serve hot

How to Make Korean Pancakes

photo from Minsok who makes one of the best Haemul JUN
I need to perfect the skill in making Korean Pancake so i can help out in family gatherings and festivities if the time comes and i will be based in Korea LOL!

So after a lot of wexperiments and all...i think this is one of the easiest and i think basic technique in cooking Korean Pancake.
1/2 cup flour (sshhhh you can use the pre-mixed Korean Pancake that i discoverd)
1 tsp salt
2/3 cup water
5-6 green onions, chopped
A bunch of chives, chopped
5-6 slices zucchini, chopped into long slices
1 green chili pepper, finely chopped
2 large size shrimp, chopped OR several small scallops chopped
3-4 scallops, chopped
2 tbsp olive oil
1 egg

1. Make a batter by mixing flour, salt and water.
2. Chop vegetables and seafoods.
3. Heat a skillet over medium high heat
4. Add all the ingredients except the seafood in the flour mixture.
5. Pour 2 tbsp olive oil in the skillet.
6. Add the battered veggies to the skillet, spread as thinly as you can.
7. Place the chopped seafood over the pancake. Sprinkle all over the pancake.
8. Break and whisk one egg. Pour over the top of the pancake.
9. When the pancake looks yellow and brown from the sides, its time to give it a flip.
10. Cook for few more minutes. Add more olive oil if required.
11. Serve with sauce.
Sauce:

Soy sauce put some sesame seeds and thinly sliced shallots or leeks.

If its with seafood it's called Haemul Jun
With the use of the
batter you can make..Kimchi pancake or other vegetable pancakes.

How to Make Korean Pancakes

photo from Minsok who makes one of the best Haemul JUN
I need to perfect the skill in making Korean Pancake so i can help out in family gatherings and festivities if the time comes and i will be based in Korea LOL!

So after a lot of wexperiments and all...i think this is one of the easiest and i think basic technique in cooking Korean Pancake.
1/2 cup flour (sshhhh you can use the pre-mixed Korean Pancake that i discoverd)
1 tsp salt
2/3 cup water
5-6 green onions, chopped
A bunch of chives, chopped
5-6 slices zucchini, chopped into long slices
1 green chili pepper, finely chopped
2 large size shrimp, chopped OR several small scallops chopped
3-4 scallops, chopped
2 tbsp olive oil
1 egg

1. Make a batter by mixing flour, salt and water.
2. Chop vegetables and seafoods.
3. Heat a skillet over medium high heat
4. Add all the ingredients except the seafood in the flour mixture.
5. Pour 2 tbsp olive oil in the skillet.
6. Add the battered veggies to the skillet, spread as thinly as you can.
7. Place the chopped seafood over the pancake. Sprinkle all over the pancake.
8. Break and whisk one egg. Pour over the top of the pancake.
9. When the pancake looks yellow and brown from the sides, its time to give it a flip.
10. Cook for few more minutes. Add more olive oil if required.
11. Serve with sauce.
Sauce:

Soy sauce put some sesame seeds and thinly sliced shallots or leeks.

If its with seafood it's called Haemul Jun
With the use of the
batter you can make..Kimchi pancake or other vegetable pancakes.

Kiam Pehng

If you like to cook paella, you will love Kiam Pehng. The Japanese rice is much better than the malagkit rice that some recipes call for in paella.

Remember, the quantity of the ingredients should suit your personal preference and taste.

Here are the ingredients:

1 kilo pork liempo cut to cubes
1 kiko chicken cut to cubes
10 shitake mushrooms, dried (wash and soak in water, remove stems and cut into half)

1/4 cup sugar (to caramelize)

2 tablespoons large dried shirmps (hebe) soaked in warm water

1/4 cup or so Shallots (tagalog sibuyas)

Garlic

1/4 cup soy sauce

Japanese rice -soaked at least for 3 hours or you can use Dinorado rice

Mustard leaves (optional)

Chinese sausages


Saute all the ingredients (except the rice of course) and put soy sauce in the pan. Add water to boil after the ingredients turned into golden brown. Simmer. When it comes to a boil add in the soaked rice. be sure that the liquid is just enough to cook the soaked rice. Steam just like cooking ordinary rice.

If you want it to be steamed perfect transfer everything to the rice cooker and cook.

Served topped with roasted peanuts