"Kilayin & Tuyo Rice"

Two days ago, my hubby, a friend and I, attended the JMK (Julius Maggi Kitchen) free cooking demo class. I just would like to share two of the many recipes I've learned, in which I tweaked a little to my own taste preference.

According to JMK, "Kilayin" is Pampanga's version of "Kilawin"; the meat is marinated in vinegar and soy sauce, then, braised to its tenderness and full-flavor. As for the "Tuyo Rice", it is my opinion, that it is another way to serve the usual fried tuyo, fried rice and chopped tomatoes.

Good for 5 servings.

Ingredients:

for the "Kilayin"

• 1/2 kilo pork shoulder (kasim), cut into thin strips
• 1/4 kilo pork liver, cut into thin strips
• 1/2 head garlic, finely pounded with some skin on
  
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp ground black pepper
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1/4 cup cooking oil

for the "Tuyo Rice"

• 2-1/2 tbsps & 4 tbsps cooking oil
• 6 pcs (50 grams) salted fish (tuyo)
• 1/2 head garlic, finely pounded
• 2 medium (70 grams) tomatoes, diced
• 5 packed cups cooked rice
• 1 pack (8 grams) all-in-one-seasoning
• 1/2 tsp iodized coarse salt
• 1/4 tsp ground white pepper

Procedure:

In a deep heavy bottom pan or wok, put all the ingredients for "Kilayin". Mix. Cover. Stand aside.

Meanwhile, mash cooked rice until grains separate. Lightly fry the tuyo in 2-1/2 tbsps of oil. Let cool, then, shred. Removing the scales and head. The shredded tuyo will render 1/3 cup. Lastly, prepare other ingredients.

Place the pan with the marinated meat over medium-high fire. Cover. Bring to boil without stirring. Let it boil for a minute before opening the cover. Mix. Lid on back again. Decrease fire to low, simmer for 25 minutes. Remove cover. Increase fire to medium-high and let all the extra liquid evaporates. When dry, add oil. Stir-fry for a minute. Serve over "Tuyo Rice".

Meanwhile, In a wok over medium-high fire, heat moderately. Put 1/4 cup oil and garlic. Saute until garlic is light golden brown. Follow the shredded tuyo. Stir-fry until aromatic. Add the tomatoes. Cook for 10 seconds only. Put in the mashed rice, all-in-one-seasoning, salt and pepper. Mix. Cook until rice is fluffy.

Serve hot or top with "Kilayin"

Cooking Demo for 100% Pinoy of GMA 7 - "Sinigang na Pritong Manok at Meatbols" (Fried Chicken & Meatballs in Tamarind Soup)

the cooking demo... in my kitchen (ang lapad ng likod ko! hehe!)


100% Pinoy Staff (left to right: JC, segment producer, Karl, assistant, myself and the cameraman, Noel)


Dinner time!!!





A topic for left-over food, how can you serve them differently and still appealing for your family. Growing up in a family who loves to eat - "PAMILYANG WALANG PANIS" (No Spoiled Food Clan). We hardly had left-overs but if ever there is, my Mama will experiment on it, serve it with a new twist. Now, being a mom, I'm doing that too. First, for practical and economical reasons. Second, just being creative in the kitchen.

I had left-over food from yesterday's "Meatballs". There's also "Grandma's Fried Chicken" in the fridge. Rather, serving it again like that. I concocted something different... this is really weird... but as tested, my family ate it without any argument. Sinigang dish is a favorite here in our home.

This shoot will be aired on Oct 18, this coming Thursday, after Saksi. Around 12 midnight. Replay is on the next day, Oct 19, Friday, before Unang Hirit.



You'll need:

• 3 tbsps of cooking oil
• 3 cloves garlic, crushed
• a chunk of ginger, julienne
• 1 large onion, thinly sliced
• 2 over ripe red tomatoes, thinly sliced
• 2 tbsps of fish sauce (patis)
• 6-7 cups of rice wash or water
• 1 medium taro, cut into chunks
• 3 leg quarters of Grandma's Fried Chicken (recipe here)
• 18 pcs Meatballs (recipe here)
• a piece of raddish (labanos), sliced
• 6 pcs string beans (sitaw), 1-1/2" length
• 6 pcs okra, remove both ends
• a small pouch of sinigang powder
• a small piece of eggplant (talong), sliced
• 3 pcs finger chilis
• salt
• a bunch of swamp cabbage leaves (kangkong)

Here's how:

Cut the chicken quarters into two.

In a heavy bottom casserole, put oil. Heat thoroughly. Put garlic and ginger. Saute until garlic is toasted. Add onion and tomatoes. Cook until wilted. Pour in the fish sauce. Saute until fragrant.

Add in the rice wash and taro. Cover. Bring to boil. Bubble away for 5-7 minutes.

Drop carefully the chicken, meatballs, raddish, string beans and okra. Sprinkle the sinigang powder. Mix. Put the cover back on. Cook until veggies are half-done.

Put the eggplant and chilis. Cook for a minute. Adjust taste, add salt if needed.

Lastly, put the swamp cabbage leaves. Cook until done.

Serve hot.