This recipe draws inspiration from my favorite tilapia fillets with black bean sauce and from our recent weekend dimsum trip. My daughter and I had already shared a delicious bounty of shrimp walnut, congee topped with crisp wonton skins, crispy-fried smelt, sauteed duo miao, braised chicken feet and char sui, and were full to our gills when a food server wheeled in platters of clams with black bean sauce. I was piqued and even considered ordering one to sample but we were way too gorged to take another bite. Yesterday, however, I found live manila clams for sale at Seafood City and decided to re-create the dish at home. Yum! It was wild and spicy and perfect with steamed white rice!

Makes 4 Servings

Ingredients

2 dozens manila clams
1/2 cup fermented black beans
1/2 bell pepper, seeded and cut into thick strips
1 tbsp chili garlic sauce
1 thumb-size ginger, peeled and minced
1 tbsp light soy sauce
2 tbsps rice cooking wine (Shao Hsing )
1 cup chicken broth or water
1 tsp sesame oil
cooking oil

Procedure

Under cold running water, scrub the outside of the clams with a stiff brush. Drain well.

Rinse the fermented black beans. Set aside.

In a bowl, combine chicken broth, chili garlic paste, rice wine and soy sauce. Set aside.

In a skillet or wok, heat oil over high heat. Saute sliced bell peppers until tender but crisp. Remove and keep warm.

Saute ginger until aromatic. Add in clams and continue to stir for 3 to 5 minutes or until shells start to open.

Pour in broth mixture. Add in black beans and stir to combine. Cover and continue to cook until shells open. Mix in bell peppers. Just before serving, drizzle in sesame oil to coat. Serve hot.

Fish and Seafood Recipes in The CookMobile Archive:

Salmon with Fresh Salsa and Mayo Topping

Guisadong Pancit Miki

So, hey yeah! let’s bring on the cocktails…hic…and the appetizers…burp! Happy New Year everyone! May the coming year be better than the others.

Ingredients

8 oz cream cheese, softened
1 pkg wonton wrappers
oil for deep-frying

Procedure

Separate wonton wrappers into individual sheets. In the center of each wrapper, drop a teaspoon of cream cheese.

Moisten edges with water. Raise all four points of the wonton square around cheese cheese, gather the two facing sides and pinch, then gather the other two facing sides and pinch to completely seal filling. Repeat procedure with the remaining wrappers.

In a large, heavy bottomed pan, heat oil sufficient to cover the wontons.

Gently drop wontons into hot oil and fry until golden and crisp, turning once. Remove with a slotted spoon and drain on paper towels. Serve immediately with sweet and sour or plum sauce.

You can take these cream cheese wonton appetizers up a notch with these suggested variations below. Enjoy!

Recipes with Asian Flair

Chinese Pearl Balls

Nutella and Banana Wonton Packets
]]> http://thecookmobile.com/cream-cheese-wontons/feed/ 1 http://thecookmobile.com/bunuelos/ http://thecookmobile.com/bunuelos/#comments Fri, 25 Dec 2009 12:11:38 +0000 Lalaine http://thecookmobile.com/?p=4817 champurrado instead!

Ingredients

12 pieces lard flour tortillas
1 cup granulated sugar
1/4 cup ground cinnamon
oil for deep-frying

Procedure

In a bowl, combine cinnamon and sugar.

Heat one-inch deep oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan and drain excess oil on paper towels.

While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture to taste.

Flour Tortilla Recipe: adapted from Mexrecipes.com

1/2 cup lard or shortening
3 cups all-purpose flour
dash salt
3/4 cup warm water
1/2 cup vegetable oil

With a pastry blender or your hands, work shortening into flour and salt Add warm water and stir until dough comes together. Roll out to thin rounds 7-8 inches in diameter.

Recipes from Across the Border

Guacamole

The Tale of Two Mexican Salsas
]]> http://thecookmobile.com/bunuelos/feed/ 0 http://thecookmobile.com/hear-ye-hear-ye-we-have-a-winner/ http://thecookmobile.com/hear-ye-hear-ye-we-have-a-winner/#comments Sun, 22 Nov 2009 18:24:11 +0000 Lalaine http://thecookmobile.com/?p=4800 525 subscribers and 38 comments after, we finally have a winner for The CookMobile’s 2nd year Anniversary contest. And the lucky contestant is…drumroll…TONIGRRRL@YAHOO.COM. Congratulations, you are now (alright, in three weeks you will be) the proud owner of a Chef’s Secret 10pc Surgical Stainless Steel 12-Element Cookware Set. Have fun cooking!

Thank you everyone for joining and for your continued support of The CookMobile.

Ingredients

1 lb Mexican pork chorizo
2 lbs potatoes, peeled and cubed to 3/4-inch cubes
1 medium onion, peeled and finely chopped
2 jalapenos, seeded and julienned
1 tsp of oil
salt

Procedure

In a pot, cook diced potatoes in boiling salted water until tender yet firm. Drain from water and set aside.

Heat a skillet over medium heat until hot. Add in chorizo and fry until its fat becomes oil, using back of spoon to crumble.

Add onions and jalapenos. Continue to cook and stir until onions are translucent and softened.

Add diced potatoes and continue to cook for an additional 3 to 5 minutes. Stir well to combine potatoes with chorizo mixture. Serve hot as a side dish or proceed to following steps:

For Papas con Chorizo Omelet:
In a bowl and with a fork, beat 4 eggs with a tbsp of water until combined. In a skillet, melt about a teaspoon or two of butter over medium heat. Make sure to coat bottom of skillet well. Pour beaten egg mixture into skillet and allow to set on the bottom. As the eggs begin to set, use a spatula to push in edges of the setting eggs to allow the uncooked egg mixture on top to flow underneath. When the bottom is begining to set but the top is still slightly liquid, layer potato-chorizo mixture on one side of the eggs. Using the spatula, fold the other half over filling to form an omelet. Gently slide onto plate. Serve hot with salsa of choice.

For Papas con Chorizo Burritto:
In a slightly oiled pan or in the microwave, warm flour tortillas. Layer potato-mixture in bottom third of tortilla and fold flaps to enclose filling and to seal gaps. Serve with salsa of choice.

The CookMobile is 2 Years old!!! Click on image to join in the fun!

Recipes from Across the Border in The CookMobile Archive:

Chilaquiles

The Tale of Two Mexican Salsas

Since she had me up this morning at 3 AM with her constant whimpering, I decided to might as well celebrate her mixed poodle and chihuahua descent and post this chilaquiles dish we made at work a few days ago. Chilaquiles [chee-lah-KEE-lehs], traditionally served as a breakfast or brunch item, is a classic Mexican comfort food. Fast, simple, and often referred to as a poor man’s dish, it is the perfect way to make use of stale corn tortillas and leftover sauces. The version below is pretty basic but can certainly be made more substantial by adding pulled chicken and scrambled eggs into the mix and by topping with queso fresco or sour cream.

Ingredients

1 dozen stale corn tortillas, cut into quarters
2 cups salsa verde or salsa roja
1/2 onion, peeled and finely chopped
1 cup Monterey Jack cheese, shredded
cilantro, finely chopped
vegetable oil

Procedure

Cut tortillas into quarters or strips. Use stale tortillas or if using fresh ones, dry in a warm oven for a few minutes before proceeding. This step will ensure that the tortillas won’t disintegrate when combined with the sauce.

In a skillet, heat about an inch of oil until hot but not smoking. In batches, deep fry corn tortillas until golden in color and crisp in texture. Remove from oil with a slotted spoon and drain on paper towels.

Prepare your choice of either salsa roja or salsa verde.

In another skillet, heat about a tablespoon oil. Saute onions until translucent. Pour in sauce and cook for several minutes. Add in fried tortilla strips, turning pieces until well-coated with sauce. Continue to cook until tortilla strips are slightly softened, around 2 to 3 minutes.

Add grated cheese. Continue to cook and turn until cheese is melted. Spoon onto serving plates and garnish with chopped cilantro.

Salsa Verde
Makes about 3 Cups

1 1/2 lbs tomatillos, husks removed
7 jalapenos, stemmed
1 small onion, peeled and quartered
5 cloves garlic
1 bunch cilantro (about 1 cup), coarsely chopped
1 tbsp lime juice
water
salt to taste

In a saucepan, place tomatillos, jalapenos, garlic and enough water to cover. Bring to a boil, then lower heat to simmer until ingredients are softened.

Place cooked tomatillos, jalapenos, and garlic, 1/2 cup of the boiling liquid, onions, cilantro, lime and salt to taste in a blender or food processor. Pulse to desired consistency. Adjust salt as needed. Keep in refrigerator to cool and to allow flavors to meld.

Salsa Roja
Makes about 3 Cups

8 tomatoes, cored
1/2 cup chili arbol
2 cloves garlic, peeled and sliced
1 cup water
salt to taste

In a heavy, thick-bottomed, ungreased skillet, arrange tomatoes and roast over low heat until softened. Check and turn tomatoes regularly. Remove from heat and set aside.

In a very hot skillet, toast chilies until aromatic, about 1 minute. Check and turn continuously to prevent burnt spots. Remove chilies from heat and allow to cool enough to handle. Discard stems and remove most or some of the seeds depending on the piquancy desired. Remember, the narrower the chili arbol, the hotter.

Combine roasted tomatoes and chili peppers, garlic, water and salt to taste in a blender or food processor. Pulse thoroughly, adding more water as needed to achieve desired thickness. Keep in the refrigerator to cool and to allow flavors to meld.

Recipes from Across the Border in The CookMobile Archive:

Guacamole

Chicken, Caramelized Onions and Gouda Quesadilla

Other Cool Ways to Use Leftover Tortillas

Cinnamon Tortilla Chips
Tortilla Quiche
Chicken Tortilla Soup

Makes 100 Pieces

Ingredients

6 lbs pork butt or pork shoulder, sliced to approximately 1-inch wide and 1/4-inch thick
2 cups garlic, minced
2 liters 7-up
2 tbsps ground black pepper
4 cups soy sauce
4 cups vinegar
6 cups brown sugar
4 to 5 thai peppers, minced
2 cup oyster sauce
2 cups banana catsup
1/2 cup sesame oil
100 pieces skewers

Procedure

If using bamboo skewers, soak for about 30 minutes to prevent from burning during grilling.

Wash pork strips well, drain and place in a deep bowl. Please, please, do not trim the fat off the meat. Fat is good in this recipe.

In another bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, thai peppers, and one cup of the oyster sauce. Pour liquid mixture over pork strips. Mix well to incorporate. Allow to marinate in the refrigerator for at least overnight or if possible, 2 days for best flavor. The amount of marinade in this recipe allows the meat to be fully covered and turning meat in the mixture during the marinating time is not necessary.

In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil.

Thread 2 to 3 meat slices into each skewer. Over hot coals, grill meat for about 1 minute each side. When meat has lost some of its pink, start basting with oyster-catsup mixture. Continue to baste and turn until meat is done to liking. Remove from heat and serve with a spicy vinegar dip or atchara.

Spicy Vinegar Dip

1 cup white vinegar
3 to 4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
1/8 tsp freshly-ground pepper
1/4 tsp salt

Combine ingredients and allow flavors to marry for a few minutes before using as dip.

Truly Pinoy Recipes in The CookMobile Archive

Giniling na Baboy

Lumpiang Shanghai (Filipino-style Meat Eggrolls)
]]> http://thecookmobile.com/filipino-bbq-pork-on-a-stick/feed/ 0 http://thecookmobile.com/guacamole/ http://thecookmobile.com/guacamole/#comments Thu, 24 Sep 2009 09:18:31 +0000 Lalaine http://thecookmobile.com/?p=4473 fiery Mexican salsas I posted a few days ago and since I have recently discovered the quest for Homemade Salsas over at Ben’s What’s Cooking blog, I decided to might as well round-up already the salsa recipes taught to me by my dietary staff during our Mexican Independence celebration at work. My assistant, Eva, claimed, as she was preparing it, that this guacamole of hers was going to be the best I’ll ever have and after one dip of my chip, I conceded with pleasure. While most of the versions I was previously introduced to were but indistinguishable variations of green goo, her interpretation was a chunky and spicy combination of a pico de gallo base and silky avocado bits simply bursting with flavor and texture.

Ingredients

3 tomatoes
1 large red onion
1 bunch cilantro, finely chopped
1 jalapeno
juice from 1 lemon
12 avocados
salt and pepper to taste

Procedure

Remove seeds and pulp from tomatoes and then dice. Peel red onion and dice. Chop cilantro finely. Stem, seed and finely chop jalapeno. Combine all in a bowl along with lemon juice.

Halve avocados and remove seeds. Scoop avocado meat with a spoon and then dice. Gently combine with the other ingredients. Season with salt and pepper to taste.

Tips:
1) For best results, serve guacamole as soon as possible. For short storage, place a piece of plastic wrap directly against the surface of the guacamole and keep in an airtight container.
2) Just ripe avocados are what you need for good guacamole. Choose ones that are firm to touch yet pliable. It should bend under pressure but should not feel “squishy”. You can also check for ripeness by shaking the avocado. There should be a slight movement of the seed inside as when the avocado ripens, the seed loosens from the flesh.

Recipes from Across the Border in The CookMobile Archive:

Chicken, Caramelized Onions and Gouda Quesadilla

Pork Pozole

I have to say, I have many other reasons to pop a Champagne bottle and waltz with joy. In The CookMobile’s first months, I had 4 subscribers: myself, my bestgals, Hazel and Marian, and my sister-in-law, Gloria. I had 4 readers: myself, my bestgals, Hazel and Marian, and my sister-in-law, Gloria. I suppose, my mother would have read it too if only she knew how to turn on a computer. My daughter would have read it too if only she was not very much abashed to read all the things I wrote about her. My ex would have read it too if only he was interested. So, now, let me do my happy dance and tell you that the site has grown from 4 to 274 Feedburner and 145 Feedblitz subscribers. Thank you. Thank you. Also, according to Google Analytics, the site has climbed from a lonely 4 to an average of 800-1000 visitors a day. Thank you. Thank you. Okay, okay, the numbers are not that impressive but, hey! These stats are more than enough to stagger me with glee. What can I say? I am easy.

May I share with you what The CookMobile has meant to me over its life? When I started the site, I wanted it to be, not only a portal of knowledge learned and shared, but also a window to my world, an invitation to my dinner table. And over the past two years, it not only became a storehouse of my recipes and stories but also the keeper of my memories of family and friends. This site witnessed my joy with husband and child, and watched me crumble as one beloved abandoned. This site saw me change from one filled with dreams to a person hardened by reality. This site anchored me through tragedy and saved my sanity. This site allowed me to be heard and brought people who listened. And above all else, this site led me to one special kind of love.

Have I told you today how much I appreciate you? If I haven’t told you before or if I haven’t told you enough, let me say again, thank you, thank you, for welcoming me to your kitchen and making me a part of your everyday meals. And to show how really, truly, immensely grateful I am, we are having a contest!!! Woohoo!!!

You can do one of three things to enter:

At the end of October, check back here as we randomly pick and announce a winner. My apologies to myself, Hazel, Marian and Gloria. Self, family and friends are excluded from the contest. Yep, that’s how I reciprocate devotion.

What are we winning? A Chef’s Secret 10pc Surgical Stainless Steel 12-Element Cookware Set (Note: knife block, knives and metallic canisters on counter not included).

Here is a short description of the cookware from the manufacturer:
Whether you are a gourmet chef or busy person on-the-go who wants to prepare healthy meals, this cookware set offers everything needed for the well equipped kitchen. From the gleaming 12-element exteriors to the heavy-duty cast riveted handles with stay-cool silicon grip, you will find that this set of high quality cookware is as beautiful as it is functional. The uniquely designed steam control top knob offers the best in healthy “waterless” cooking. The extra heavy encapsulated bottom allows even heating so there are never any hot spots. Features forged stainless steel handles with soft grips. Set includes: 2qt Covered Saucepan, 4qt Covered Saucepot, 7-3/4″ Steamer, 8″ Open Fry Pan, 10-1/4″ Covered Fry Pan, 6qt Stockpot, and 10″ Dome Cover for 6qt Stockpot. Limited lifetime warranty.

MSRP: $1,595. He he he. Can’t afford that. Good thing Amazon.com sells this fantastic cookware set at an 86% discount.

Good luck everyone. Thank you for listening. I am glad you are still here.

Salsa Verde

Made with tomatillos, garlic, jalapeno peppers and cilantro, this salsa was the milder of the two, giving an option to people who, like me, aren’t quite brave.

Makes about 3 Cups

Ingredients

1 1/2 lbs tomatillos, husks removed
7 jalapenos, stemmed
1 small onion, peeled and quartered
5 cloves garlic
1 bunch cilantro (about 1 cup), coarsely chopped
1 tbsp lime juice
water
salt to taste

Procedure

In a saucepan, place tomatillos, jalapenos, garlic and enough water to cover. Bring to a boil, then lower heat to simmer until ingredients are softened.

Place cooked tomatillos, jalapenos, and garlic, 1/2 cup of the boiling liquid, onions, cilantro, lime and salt to taste in a blender or food processor. Pulse to desired consistency. Adjust salt as needed. Keep in refrigerator to cool and to allow flavors to meld.

Salsa Roja

Although the ingredients may also be boiled, roasting delivers a deeper and more robust flavor.

Makes about 3 Cups

Ingredients

8 tomatoes, cored
1/2 cup chili arbol
2 cloves garlic, peeled and sliced
1 cup water
salt to taste

Procedure

In a heavy, thick-bottomed, ungreased skillet, arrange tomatoes and roast over low heat until softened. Check and turn tomatoes regularly. Remove from heat and set aside.

In a very hot skillet, toast chilies until aromatic, about 1 minute. Check and turn continuously to prevent burnt spots. Remove chilies from heat and allow to cool enough to handle. Discard stems and remove most or some of the seeds depending on the piquancy desired. Remember, the narrower the chili arbol, the hotter.

Combine roasted tomatoes and chili peppers, garlic, water and salt to taste in a blender or food processor. Pulse thoroughly, adding more water as needed to achieve desired thickness. Keep in the refrigerator to cool and to allow flavors to meld.

Tomatillo Chicken Stew
Tilapia Baked in Salsa Verde
Carne Deshebrada en Salsa Roja

Recipes from Across the Border in The CookMobile Archive:

Pork Pozole

Corn and California Summer

By the way, have you been to my new baking site, www.thecookiemuncher.com? It’s still very much at its first steps but there are already quite a few sweet treats to be discovered. Here are a couple or so of my favorite cookie recipes there:

Potato-Chip Cookies
Coconut-Macadamia Cookie Bars
Chocolate Chunk Cookies

Please, please visit?
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