IOTD - Karimbuaya

IOTD

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Karimbuaya

IOTD 〰️ Karimbuaya

IOTD - Karimbuaya

Once during a trip to Ilocos Sur in our family’s resort, we were so fortunate to try a crispy pork belly that was stuffed with this ingredient (along with all the other usuals). 

The karimbuaya lent this tangy, bright, and fresh flavor that just complemented the juiciness of that slow roasted pork belly. We brought a cutting home from that trip, planted it in our garden and now use it for our own dishes. 

So I wondered, what other dishes we could possible make with this plant? 

Our friend, Chef Austin, helped us create another very filipino dish using this ingredient — Chicken Adobo Karimbuaya 

Chicken Adobo Karimbuaya

INGREDIENTS

• Pork Liempo 500g (cubed)

• Chicken fillet 500g (fillet)

  Garlic cloves 8pcs (chopped)

• Shallots 3pcs (chopped)

• Karimbuaya 2 cups (1 cup minced, 1 cup finely sliced)

• White Vinegar 1⁄2 cup

• Black peppercorns 1⁄2 tsp (crushed)

• Bay leaves 2pcs

• Soy sauces 1⁄2 cup

• Whole garlic 5pcs (sliced in the middle)

• Rosemary 1 Tbsp (fresh or dried)

• Water 1⁄2 cup

• Salt (to taste)

• Pepper (to taste)

PROCEDURE

For the Pork

1. In a pot, sear the pork until it's brown, add in shallots, garlic, soy sauce, pepper, and saute them until fragrant.

2. Pour in water then let it boil until pork is tender.

3. Add in the white vinegar. Do not mix once vinegar is added.

4. Simmer this for 5 minutes.

5. Remove the pork and set aside then save 1⁄4 c of adobo sauce for the chicken.

6. Leave a little amount of adobo sauce in a pan. Then add in the sliced karimbuaya.

7. Stir for two minutes.

8. Serve with karimbuaya as toppings.

For the Chicken

1. Season the chicken with salt and pepper. Cut a slit on the side of the chicken. Insert the chopped karimbuaya in the cavity of the chicken then add in the adobo sauce inside too. Cover with foil then Bake chicken for 30 minutes at 350 degrees Fahrenheit.

2. Together with the chicken, add in oil, fresh or dried rosemary with the whole garlic. Bake this for 10 - 15 minutes.

3. In a platter, plate the chicken and pork adobo, topped with the karimbuaya adobo sauce.

4. Garnish with baked garlic and rosemary, then serve.

IOTD - Santol

IOTD - Santol

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IOTD - Santol 〰️

Ingredient of the day - Santol

We at #luckylucystudios have always wondered how else to consume #santol We see it around in the Philippines very often but really don’t know, can it be cooked? What would it taste like when cooked? 

The idea behind #IOTD is to be able to share recipes for commonly found but not commonly used ingredients. 

The first time I’ve tried it in different form from the usual (freshly picked from the tree, eating the flesh and its pits), was when my MIL gave me a small container of #burongsantol which she made herself! And it was sooo good! So I decided it would be a good 2nd ingredient to explore for our mini series. 

Ginataang Santol by Lucky Lucy Studio

BURONG SANTOL

Ingredients

Santol Fruit 5 pcs (cleaned and peeled)

Water 3 cups

Rock Salt 5 tbsp

White Sugar 1 tbsp

Brown Sugar 1 tbsp

Procedure:

1. Place the santol fruit in a jar that has a tight lid and that can hold the water as well.

2. In a pot, boil together the water, salt and sugar.

3. Once the salt and sugar have dissolved, pour over the brining solution over the santol

   fruit while still hot.

4. Let the water cool down. Once cooled down, cover the jar and leave at room

   temperature for 1-2.5 weeks.

BANGUS PAKSIW WITH SANTOL

Ingredients:

Boneless Bangus belly 500g

Ginger 2 tbsp (peeled and sliced)

Garlic cloves 10pcs (peeled and crushed)

Burong santol (from previous recipe) 1 cup

Karimbuaya 1/2 cup (washed and cleaned)

Vinegar 1/2 cup

Whole Peppercorn 1 tsp

Water 1/2 cup

Rock salt 2 tsp

Procedure:

1. In a pot, simmer together water, vinegar, ginger, garlic and peppercorn. Simmer for 5

   minutes.

2. Add in the santol peels, simmer until the santol peels are soft.

3. Add in the bangus belly, simmer for 15 minutes. Add in the peppercorn and karimbuaya.

   Simmer for another 10 minutes.

4. Serve with hot rice.

GINATAANG SANTOL

Ingredients:

Santol Flesh (the orange part) 6 pcs (cleaned and chopped)

Coconut Milk 1 cup

Coconut Cream 1 cup

Pork fat 1/2 cup (chopped)

Bagoong Alamang 2 tbsp

Fish Sauce 1 tbsp

Sili Labuyo 2 pcs (chopped)

Sili Green 2 pcs (sliced)

Garlic 1 tbsp (minced)

Red onion 2 tbsp (chopped)

Ginger 2 tbsp (chopped)

Vegetable oil 2 tbsp

Procedure:

1. Procedure:

   1. In a saute pan, heat up the vegetable oil over medium heat. Add in the ginger, saute

      until its fragrant. Add in the onion and then the garlic. Saute for another 5-8 minutes

      until the ginger and garlic are lightly brown.

   2. Add in the pork fat and saute until the pork fat is rendered or until its brown on the sides.

   3. Add in the bagoong alamang and saute for 5 more minutes.

   4. Add in the chopped santol flesh and saute for 5 minutes.

   5. Add in the coconut milk then simmer for 10 minutes.

   6. Once the coconut milk has reduced to half, add in the coconut cream and the chili

      labuyo and chili green. Lower down the fire to a very low simmer and continue to cook

      for another 10-15minutes.

   7. Taste and adjust the seasoning if needed with the fish sauce.

   8. Serve with hot rice with any fried fish or pork.

Cheat Day - Quiche

CHEAT DAY

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CHEAT DAY 〰️

Cheat Day is our take on sexy visuals paired with tried and tested, easy recipes. We wanted to showcase our team’s creative capability by making something fun and educational for our audience.

This, like IOTD was made in collaboration with our friend, Chef Austin Labago, to create our own version of these recipes.

Quiche Lorraine directed and edited by Chesca Pagulayan of LL Studio Team

Quiche Lorraine

Ingredients

• Puff pastry 1 pc

• Bacon 4 pcs

• White onion 1 pc (thinly sliced)

• Swiss cheese 1 cup (cubed or grated)

• Parmesan cheese 1/4 cup (grated)

• Eggs 4 pcs (beaten)

• Heavy cream 2 cups

• Nutmeg 1/4 tsp (optional)

• Salt 1/2 tsp

• Black pepper 1/4 tsp

• Tabasco (optional)

Procedure:

1. Preheat oven to 200 celsius.

2. The pastry should be used to line a nine-inch pie pan. Make a rim with the pastry and

   flute it. This is required to make the amount of filling specified in the recipe.

3. Cover the top of the pastry with parchment paper and fill the shell halfway with dried

   beans or rice. Place in the oven for 5- 10 minutes.

4. Reduce oven heat to 180 celsius. Remove the beans or rice and parchment paper and

   set the puff pastry aside.

5. Fry the bacon or bake it until crisp. Once cooked, remove bacon then use the oil from bacon to saute the onion, until translucent.

6. In the partially baked puff pastry, crumble the bacon then sprinkle together with the onion and cheese.

7. Beat the eggs, cream, nutmeg salt and pepper. Add in tabasco sauce if you'd like. Strain the mixture then add them into the bacon, onion and cheese mixture in the pastry.

8. Put back your pie in the oven. Bake 20-25 minutes 180 celsius.To check if it's cooked, poke a knife into the middle, when it comes out without any wet mixture. Remove from the oven

9. Place in a wire rack and Let it sit for 5-10 minutes before serving.

ingredients for Quiche Lorraine

Some of the ingredients we used can easily be bought from:

https://www.snrshopping.com/category/shop-all-categories