06 June 2012

Filipino cooking...some puppy love

I know very little...OK I know nothing about Filipino food. That was the featured cuisine at the most recent London Cooking Club event hosted by Luiz Hara, The London Foodie. These events are held at Luiz’s house and co-hosted by an expert in the cuisine. This time the expert was Tina, she designed an amazing menu highlighting a selection of dishes. We each signed up to prepare one and I prepared The Kinilaw na Tuna – vinegar cured tuna. Here is the full menu:

Discovering the Cuisine of the Phillipines
Appetizer
Kinilaw na Tuna - Vinegar-cured Tuna
Pork Barbecue - Grilled Skewered Pork
Lumpiang Shanghai - Fried Spring Rolls with pineapple sweet and sour sauce
Soup
Pancit Molo - Pork Dumpling Soup
Vegetable
Adobong Kangkong - Braised Water Spinach
Main
Lechon Kawali - Deep Fried Pork Belly

Guinataang Sugpo - Prawns in Coconut Milk and Vinegar
Kare Kare - Ox Tail Stewed in Peanut Sauce
Chicken Adobo - Stewed Chicken in Vinegar and Soy Sauce
Dessert
Turron - Crisp Banana Rolls
Leche Flan - Milk Custard

The event was held on Sunday at lunch time so I went to find my tuna Saturday late afternoon (lucky I got to the fishmonger 15 minutes before closing)!

I purchased a lovely 750g chunk of tuna from The Fishmonger in Greenwich.


Sunday morning I cut the tuna into chunks and prepared the ingredients at home and packaged them for assembly at Luiz's house.



Kinilaw na Tuna
Vinegar-cured Tuna
Serves 12

6 pcs / 60 g shallots
1 thumb sized piece / 25 g ginger
3 pcs / 40 g green finger chilies
1 small / 50 g red bell pepper
3 Spring onions
725 grams tuna fillets, skin and bones removed
1 cup white vinegar
¾ cup coconut milk
2 tsp / 10 g salt
½ tsp / 2 g ground black pepper

Preparation
  1. Peel and slice the shallots finely.
  2. Peel and chop the ginger finely.
  3. Seed and chop the green finger chilies finely
  4. Cut bell pepper in half lengthwise. Remove and discard the stem and white membranes. Slice red pepper into fine strips.
  5. Chop the spring onion.
  6. Cut the fish into 2 cm / ¾ inch cubes.
  7. Marinate the fish cubes with half of the vinegar (1/2 cup). When fish turns opaque, strain and discard the vinegar, then set fish aside. Washing the fish with vinegar cures the raw fish.
  8. In a non-reactive bowl, combine the coconut milk and the remaining vinegar.

Assembly
  1. To the bowl with coconut milk and vinegar, add the fish cubes, shallots, ginger, chilies, salt and pepper. Toss gently but thoroughly.
  2. Chill in the refrigerator.
  3. Before serving, garnish with chopped onion and red bell pepper.

Tips: Use only the freshest fish, thoroughly cleaned. Prepare only in non-reactive bowls and dishes such as glass or ceramic. Assemble the dish no more than 30 minutes before serving.


When I arrived at Luiz's house, I marinated the fish cubes and combined them with the vegetables...I think my shallots were larger than the recipe intended as they seemed to take over!


I arranged the red pepper and chopped green onion on the serving dishes...


I topped each with a portion of tuna...I served my dish with a glass of Rose



Then we headed downstairs for the other two starters... Sarah made the pork skewers and Mae made the spring rolls



May of Malaysian by May made the delicious pork dumpling soup...



Everyone's favourite...Deep Fried Pork Belly was made by Luiz...it was cooked three times!!



The next two mains: Prawns (oops not sure who made this!) and Stewed Chicken by Frederico were served with rice



Then Oxtail stewed in Peanut Sauce made by Natalie



Finally dessert...a very simple but delicious milk custard and crispy banana rolls

As these events always are, it was an incredible afternoon!! So much fabulous food and great company. Tina planned an amazing menu and Luiz was, as always, a perfect host. It was great to learn a little bit about the Phillipines. Four of the guests were Filipino so their input on each dish and how similar it is to what they do at home was really interesting. 

If you are interested have a look at Luiz's blog for upcoming cooking club dates. I might be co-hosting a Mexican one in the very near future! Or if you would rather not cook, you should sign up for his amazing Japanese Home Cooking Supper Club which I have reviewed here


This time Luiz provided some additional entertainment... His dog had recently had puppies and I fell in love with this one :)  








1 comment:

Rosana said...

wow, like the look of this feast! The puppies are so adorable!

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