Monday, 13 January 2014

Idol sa Kusina Recipe- Inihaw na Liempo at Hito with Vinegar, Soy dip and Atchara

Here's Idol sa Kusina Recipe for Episode 124/Jan. 12, 2014- Inihaw na Liempo at Hito with Vinegar, Soy dip and Atchara.

INIHAW NA LIEMPO AT HITO
  • 350g pork liempo, boneless
  • salt and pepper to taste
  • 6 pcs calamansi
1. Season liempo with salt, pepper and calamansi.
2. Grill pork until done, do not overcook.
Photo and recipe credit: Idol sa Kusina

VINEGAR SAUCE:
1 cup sukang iloko (cane vinegar)
1 pc labuyo, chopped
2 cloves garlic, minced
pepper to taste
salt to taste
spring onion, chopped

Combine everything in a bowl and serve.

SOY DIPPING SAUCE:
1/3 cup soy sauce
1/2 cup tomato ketchup
3 tbsp sugar
1 tbsp calamansi
pepper to taste
1 pc finger chili, sliced

Combine everything in a bowl and serve.

ATCHARA:
2 cups green papaya, strips then mixed with salt and leave for 10 minutes and drain
1/2 cup red pell peppers, strips
1/2 cup carrots, strips
1 red onion, chopped
1 thumb-size ginger, strips
1/4 cup raisins 
1 cup sukang paombong
1 cup white sugar
2 tbsp chili flakes
1 tbsp rock salt

Boil the vinegar, chili and sugar together, then set aside.
Combine papaya with the rest of the ingredients.
Pour the vinegar/sugar mixture and stir.
Store in clean containers and keep refrigerated until ready to serve.

Hito with Buro, Ginisang Bagoong Alamang at Kamias, and Sampaloc dip

2 pcs hito, cleaned
rock salt 

Rub hito with rock salt and grill until done.

BURO
2 tbsp oil
1 pc red onion, chopped
2 pcs tomato, diced
1/2 tsp ginger, sliced
1 cup buro
spring onions for garnish

In a pan, auté onion and tomato. Add buro and simmer.
Garnish with spring onions.

GINISANG BAGOONG ALAMANG WITH KAMIAS
1 cup fresh alamang
6pcs kamias, sliced (reserve half for garnish)
1 pc sili haba, sliced
salt pepper to taste

In a pan, auté sili haba, half of kamias then add fresh alamang.
Season with salt and pepper. Garnish with sliced fresh kamias.

SAMPALOC DIP
6 pcs sampaloc, boiled and juice extracted
2 tbsp sugar
3 tbsp chili garlic
2 tbsp soy sauce
1 tbsp ginger, grated
2 tbsp slurry

In a pan, heat sampaloc juice, sugar, ginger, chili garlic, soy sauce and boil.
Simmer then thicken with cornstarch. Serve.

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