Tuesday, May 18, 2010

Thea and Lineka's Filipino Brunch


Lineka Rocking The Electric Wok and Making Garlic Rice


Anyone that knows me will attest to the fact that I rarely relinquish control of my kitchen. Several weeks ago, however, I broke my own rules and allowed my two dear friends, Lineka and Thea, to take over my kitchen and prepare a magnificent Filipino Brunch! The food was Devine, as was the company. The menu included cantaloupe juice, beef tapa, fish daing, ponsit, garlic rice, green papaya salad, several types of longanisa and various condiments and sauces.

It was my first time eating Filipino food and I will definitely be going back for more. Since the food of the Philippines has been influenced by many other cultures, you are never bored and the palate in constantly stimulated. So as not to forget this delicious food, and a super great day, I convinced Thea and Lineka to each contribute a family recipe so you too can have a Filipino Brunch!


(Left, Thea scooping out the contents of a cantaloupe with a fork for a refreshing juice. Traditionally only water and sugar are added, but we decided to also go with vodka which definitely got the party started.)




Thea's Tapa:

2 lbs London broil, sirloin or short ribs (short ribs are Thea’s preference).

Marinade: 1/3 cup soy sauce, 5 tablespoons of brown sugar and 4 cloves minced garlic. (Alternately you can use salt and regular sugar in 1 to 4 ratio but Thea finds its more flavorful with the soy sauce and brown sugar. I have also seen some recipes that call for the addition of plum wine and/or rice wine vinegar.)

Cut meat in thin slices at 30 degree angles and marinate for 24 hours. The next day grill or pan fry. Serve with garlic rice, longanisa, a fried egg and tomato-onion compote referenced below.


Lineka’s Garlic Rice: (image above) fry minced garlic (to taste) in olive oil and add pre-cooked rice. Stir to combine and add salt to taste. Lineka recommends adding some garlic powder to the water that you cook the rice in for extra kick. She warns that this version may best be eaten alone and definitely not before a first date.


Lineka’s Directions/Comments on Longanisa:

Longanisa can be found at any large Asian grocery store in the frozen section. Usually, they come in packs of 8 and you have a choice of regular, sweet, or hot and, if lucky, a selection of pork, beef, or chicken. Traditionally, longanisa is made up of pork (wild boar)...and with all the typical sausage cuts (cheeks, snouts, tails, etc). I've read that, because meat grinders were not readily available in the Philippines back in the day, all meat had to be chopped by hand, so a traditional longanisa filling should be chunkier than a kielbasa or a merguez sausage. That is really what gives longanisa its character.

To cook place frozen sausages in a sauce pan, fill with water, and bring to a boil (there's no need to let them thaw). Boil for about 8-10 minutes, depending on package directions. Then place in a non-stick fry pan with just a small bit of olive oil (the sausages will give off their oil as you cook) and cook, turning frequently, until browned, about 8-10 minutes.


Tomato-Onion Compote: Dice several ripe tomatoes and yellow/Spanish onions. How you make yours depends on your personal taste. Lineka's family likes a to 2:1 tomato to onion ratio, but it can also be 1:1 if you like onions. Place in a small bowl and add white or cider vinegar (or a mix of both) halfway up the bowl. Lineka also likes to add a little bit of patis (fish sauce) for saltiness. If you aren't hard core, you can just use a pinch of regular kosher salt. Let rest for at least 30 minutes so it can soak up the vinegar.

For additional Filipino Recipes please see, Memories of Philippine Kitchens. My friends say it's great and you can find it in my Amazon.com store below. It also is on my “Wish List,” hint, hint, if anyone is looking to buy me an early Christmas present.

Kainan na!

12 comments:

Thea Katrina said...

Ohhhh..memories. That was such a fun day! I'm glad that we finally got it together and made filipino brunch. I'm getting hungry reading about it :)

Sylvan said...

Beautiful pictures Kat! Good call relinquishing your kitchen to these talented gals -- I'm so glad I was there to savor the food, the good peeps and the fun! Thanks for teaching me to fall back ;-)

Stan said...

ok. that looked really good. good tomato-onion compote. can't wait to try it.

Food Advokat said...
This comment has been removed by the author.
Food Advokat said...

It was an amazing time and I cannot wait to recreate the dishes!

Food Advokat said...

PS Stan, I actually use a similar compote, sans fish sauce, on my tacos. I add tobasco and cayenne and it is delicious!

shizuokagourmet said...

Dear kat!
Greetings again from Shizuoka, Japan!
Thank you so much for amending your Comment Box!
I'm sure it will help with new friends!
opening your ktchen to various cultyres is bound to create more fusion gastronomy!
Well done (sorry for the pn!)!
Best regards,
Robert-Gilles

Liren {kitchen worthy} said...

What fun! You have me craving longanissa now -- my favorite is the sweet variety! Your blog also has me missing my old hometown :) Love it!

dsb1974 said...

Oh, that is making my mouth water. Need to find a Filp. place here.

doggybloggy said...

I agree the compote sounds so awesome!

Food Advokat said...

My friends have said good things about Grill 21, but have never been.

Stella said...

Fun post! I want one of those homemade melon drinks with vodka right now...