IceKramBol Recipes

This is an Asian style of cooking the turkey

Serving size: Serves 4
Cooking time: More than 2 hours

INGREDIENTS

Brine
250g sea salt
200g sugar
6 bay leaves
1 tbsp whole peppercorns
1 litre hot water
7 litres cold water
Turkey
4kg turkey
125g softened butter
Salt and white pepper
2 cups white wine
1 cup chicken stock
Stuffing
125g softened butter
1 onion, diced finely
½ cup parsley, chopped
1 tbsp fresh thyme (or lemon thyme)leaves
1 tbsp lime zest
1 tbsp lemon zest
2 cloves garlic, finely chopped
250g fresh breadcrumbs
2 eggs
150g macadamia nuts, chopped
Juice of 1 lime
1 lemongrass stalk, white part only, chopped finely

METHOD

Step 1 Make brine Place salt, sugar, bay leaves and peppercorns in jug with 1 litre hot water. Stir to dissolve. Refrigerate until cool. Add cooled liquid to 7 litres cold water in saucepan. Place turkey in brine, cover with tea towel or lid and refrigerate for 24 hours. Two hours before roasting, remove turkey from brine and pat dry with paper towel. Return to fridge until ready to stuff.

Step 2 Make stuffing Melt butter in frying pan and add onions, parsley and thyme. Gently fry until onion is softened, then tip into bowl. Add remaining ingredients and mix well. Refrigerate to cool. Spoon stuffing into turkey cavity.

Step 3 Prepare turkey Preheat oven to 180°C (160°C fan-forced). Place turkey on wire rack in baking dish and rub all over with softened butter. Season well with salt and white pepper. Pour wine and stock into dish and cover turkey breast with foil. Roast for 1 hour, basting frequently. Remove foil and continue cooking for another 30 minutes until golden brown. Continue
to baste – add more stock if required. Test turkey for doneness by piercing the thigh with metal skewer. If juices run clear,
turkey is cooked.

Step 4 Remove from oven, cover for 10 minutes to rest, then carve.

To make a simple gravy…

Drain off any excess pan juices. Place baking dish over medium heat and scrape bottom of pan to loosen any baked-on bits. Add about 2 cups of stock (or vegetable water) and a dash of wine if you like. Dissolve 2 tbsp of cornflour in a little cold water, then slowly add to gravy, whisking to prevent any lumps. Stir over low heat until sauce thickens to your liking. Add salt and pepper if needed.

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Ingredients

* 1 (14 to 16 pound) frozen young turkey

For the brine:

* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped candied ginger
* 1 gallon heavily iced water

For the aromatics:

* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

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Sisi are small oysters and it is very rich in flavor compared to the bigger oysters. Although its hard to open these little shells, its worth the effort in every way. The salty full juice of Sisi will nourish you the whole day. You can find these Sisi or small oysters  in the Oyster stalls of Villa and Arevalo. Its great appetizer for Tanduay rhum or whiskey.

How to Boil Sisi (Small Oysters) in the Shell

Step 1
Purchase oysters with closed shells. If you find an oyster with an open shell, tap on the shell a couple times to see whether the shell closes. If the shell remains open, the oyster is dead and shouldn’t be consumed. Throw away dead oysters.

Step 2
Fill a small pot with water or broth until it is about two-thirds full. (It is important to use a smaller pot because a larger pot may prevent all the oysters from cooking properly.)

Step 3
Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for three to five minutes after the oyster shells open.

Step 4
Drain the oysters in a colander and rinse with cool water to prevent more cooking. Throw away any oysters that did not open during cooking.

Step 5
Serve the oysters plain or with (sinamak) vinegar or melted butter or hot sauce.

How to Boil Shucked Sisi (Small Oysters)

Step 1
Follow Step 1 above to discard dead oysters.

Step 2
Place a fresh oyster in a towel, and grab it with the palm of your hand. With your other hand, pry open the shell with an oyster knife. (See References for more information.)

Step 3
Insert the tip of the knife between the shell halves next to the oyster’s hinge. Wiggle and twist the knife until the oyster breaks open.

Step 4
Cut the oyster from the top shell, and place it in a bowl or on a plate. Then repeat with the bottom shell.

Step 5
Fill a small pot with water or broth until it is two-thirds full. Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for at least three minutes. The ends of the oysters will curl once the oysters are fully cooked.

Step 6
Remove the pot from heat once the oyster edges have curled. Drain the oysters in a colander, and rinse with cool water to prevent further cooking.

Step 7
Serve the boiled oysters plain or with (sinamak) vinegar or melted butter or hot sauce.

Alternative Steamed Sisi ingredients

* 12 Oysters In Shells
* 1 T Low-Calorie Margarine
* 1?2 t lemon juice, fresh
* Ds Tabasco Sauce

Cooking Steamed oysters

1. Scrub and rinse the oysters under cold running water.
2. Place the oysters around the edge of a large microwave plate (two may go in the middle if necessary).
3. With the microwave on high, cook for 5 to 7 minutes or until the shells open; turn the plate every 3 minutes for even cooking.
4. Remove the oysters from their shells with a shucking knife.
5. Place them on heated dish and keep them warm.
6. Meanwhile, combine the margarine, lemon juice and tabasco sauce in a small microwave dish.
7. Cook on high 20 to 25 seconds or until the margarine is melted.
8. Serve with the oysters.
9. One serving: calories: 45 carbohydrates: negligible exchange: ½ medium-fat meat.

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STEAMED CRABS

water
2 1/2 tablespoons OLDBAY seasoning
cider vinegar
3 tablespoons salt

Pot should have raised rack, minimum 2″ high.
Add equal quantities water and vinegar to just below level of rack.
Layer crabs; sprinkle each layer with mixture of OLD BAY SEASONING and salt.
Cover and steam until crabs are red.

BOILED CRABS

3 quarts water
1 OLDBAY Crab Boil
spice bag 1/4 cup
cider vinegar
2 tablespoons salt

Fill a large pot with 3 quarts water, vinegar, spice bag, and 2 tablespoons salt.
Bring to a boil.
Add blue claw crabs.
Bring back to a boil, cover 20 minutes or until crabs turn red.
Remove and drain.
To enhance flavor omit vinegar and add large pieces of celery,
onion, and lemon to boiling water before adding crabs.
If spice bags are not available substitute 3 tablespoons OLDBAY seasoning
and 1 teaspoon crushed red pepper.

SOFT SHELLED CRABS

egg lightly beaten
crushed cracker crumbs

Live soft-shelled crabs are killed at cleaning.
It may seem unpleasant, but the quickest way to do this is by
sticking the point of a knife or an ice pick between the eyes.
If you bought your soft-shell crabs frozen, let them thaw a bit before cleaning.
Lay the soft-shelled crab on its back and remove the apron.
Turn the crab over, lift up the pointed ends (spikes) and
remove the six gills on each side.
Then replace each point to its original position.
With scissors, cut off the mouth, eyes and feelers.
Wash the crab thoroughly, even under the spikes.

Dip the crab in egg and cracker meal and fry, deep-fry or broil for ten minutes
, aprox five minutes on each side and season to taste with salt, pepper,
and a shake of OLDBAY seasoning.

NEW JERSEY CRAB BOIL

3 lemons, quartered
12 new red potatoes
6 small ears fresh corn
6 small yellow onions
6 medium carrots
1/4 Cup OLDBAY seasoning
1 tablespoon crushed red pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
12 live blue crabs
1/2 cup salt
1 cup white wine

Fill a large 10-quart stockpot one-third full with water.
Add wine, OLDBAY seasoning, salt, peppers and the lemons, bring to boil.
Then add potatoes, corn, onions, and carrots, cover and let boil for 10 minutes.
Add the crabs, cover, and return to boil.
Once steam starts to escape from under the cover, lower to medium let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more.

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Talaba  or Oysters have a soft flesh that can taste sweet, salty or even melon-like, depending on where they are harvested. These expensive treats can be eaten in various ways: raw, boiled, steamed, baked, fried, stewed, pickled, or roasted. Because raw oysters may contain dangerous bacteria, many people opt to boil their oysters to enjoy this seafood delicacy.

How to Boil Oysters in the Shell

Step 1
Purchase oysters with closed shells. If you find an oyster with an open shell, tap on the shell a couple times to see whether the shell closes. If the shell remains open, the oyster is dead and shouldn’t be consumed. Throw away dead oysters.

Step 2
Fill a small pot with water or broth until it is about two-thirds full. (It is important to use a smaller pot because a larger pot may prevent all the oysters from cooking properly.)

Step 3
Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for three to five minutes after the oyster shells open.

Step 4
Drain the oysters in a colander and rinse with cool water to prevent more cooking. Throw away any oysters that did not open during cooking.

Step 5
Serve the oysters plain or with (sinamak) vinegar or melted butter or hot sauce.

How to Boil Shucked Oysters

Step 1
Follow Step 1 above to discard dead oysters.

Step 2
Place a fresh oyster in a towel, and grab it with the palm of your hand. With your other hand, pry open the shell with an oyster knife. (See References for more information.)

Step 3
Insert the tip of the knife between the shell halves next to the oyster’s hinge. Wiggle and twist the knife until the oyster breaks open.

Step 4
Cut the oyster from the top shell, and place it in a bowl or on a plate. Then repeat with the bottom shell.

Step 5
Fill a small pot with water or broth until it is two-thirds full. Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for at least three minutes. The ends of the oysters will curl once the oysters are fully cooked.

Step 6
Remove the pot from heat once the oyster edges have curled. Drain the oysters in a colander, and rinse with cool water to prevent further cooking.

Step 7
Serve the boiled oysters plain or with (sinamak) vinegar or melted butter or hot sauce.

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The “Kadios” are black beans. If you’re not from Iloilo or the Visayas, you may not recognize this.  The “Langka” is jackfruit, raw and green, for the purpose of this recipe. Since there is no raw and green fresh jackfruit in my part of the world, I used the canned ones imported from Thailand (available at all oriental stores).

Which brings me to an important point – this recipe is intended for those in the U.S. or other parts of the world who don’t have access to a cook or ingredients.

Ingredients: (good for a family of 3 to 4, good for lunch, dinner and lunch the next day)

about 3/4 cup of Kadios. (Look for it in the frozen section. If you are in L.A., Florida, or Las Vegas, I heard they have fresh ones.)

beef shanks meat – about 2 to 3 pounds (sliced into desired sizes)

a can of young green, jackfruit (use fresh if you have, again, lucky you)

soy sauce, vinegar, salt to taste

3 cloves of garlic (crushed)

1 ginger (about a thumb-size, crushed as well)

1 medium-sized tomato (sliced into pieces)

1 medium-sized onion (sliced as well)

vegetable oil

(optional) lemon grass (tanglad)

(very optional) pechay (baby bokchoy)

- Soak the kadios in cold water overnight. This will rehydrate the beans. (they were dehydrated to preserve them to start with). Get rid of the floating ones.

- In a pressure cooker, together with the re-hydrated beans, add about 3 cups of water. Bring to a boil. After 15 to 20 minutes of that dreaded pressure-cooker “hissing” sound, turn the fire off.

- In a separate pot or pan, put the garlic and ginger in about 3 tablespoons of hot oil. When they turn light brown, add the tomatoes and onions. Sweat the onions out a little, then add the meat (include the bones), about 3 tbsp (maybe more) of soy sauce, 3 tbsp (maybe more) of vinegar and salt to taste. You can adjust to your own taste later. Mix and cover for a good 5 minutes. The smell is very tempting at this point.

- Open that pressure-cooker with the kadios in it and add the just-sauteed meat. Add more water if necessary (kun gusto mo damu’ sabaw), put cover, turn the fire on and let it “hiss” for another 15 to 20 minutes. (If you’re using pork, remember that pork needs a shorter time to tenderize, you may want to shorten the time, or skip this step altogether.)

- After 15 to 20 minutes, turn off fire, and let hissing sound subside. You may transfer the pressure-cooker contents (the meat and beans now tenderized) if you wish to a regular pot. Bring to a boil again and add the “langka” (for about 5 minutes). Add the tanglad for its incredible aroma. Add more salt to taste.

- Add several pieces of pechay leaves if you want. To make it healthier (you wish). But you don’t have to.

- Get the rice, the soda and sleep afterwards…

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Preparation & marinating: 6 hours to overnight

Estimated cooking time: 40 minutes

Chicken Inasal Ingredients:

2 Chickens (free range if available)

3/4 cup Filipino vinegar

1/4 cup Garlic finely minced

2 stalks Lemon grass optional

Salt

Annatto oil (see notes below)

Wooden skewers

Spiced vinegar

Additional Ingredients Instructions:

2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them

3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)

1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt

achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)

thick wooden skewers, soaked for 1 hour in water prior to cooking

Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers

Chicken Inasal Cooking Instructions:

Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.

Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.

Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.

Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

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Ilonggo Adobo is so very popular in the Philippines that every home has the mastery of cooking such a dish. Adobo makes everyone eat so much rice.

It is a dish of chicken or pork marinated in a mixture of soy sauce, vinegar, crushed garlic, whole black peppercorns (paminta) and some bay leaf. Its savory taste depends on the proportion of the ingredients and the procedure. The color is usually golden or dark brown.

Meat is usually cut into small chunks but there’s one exemption, try checking out Tobeng’s Eatery near Iloilo Doctor’s College and they will give you a large pork chop.

Ingredients

* 1 kg pork  and chicken
* 1 big onion, chopped
* 5 garlic cloves
* 1 tablespoon black peppercorns
* bay leaf
* 1/2 cup atsuete oil
* 1/4 cup soy sauce
* 1 tablespoon fish sauce
* 1/2 cup cane vinegar
* 1 tablespoon muscovado sugar
* 1/2 cup water (or more)
* salt
* 1 long green chili pepper
* 4 hard-boiled eggs (optional)

Directions

1.  In a deep frying pan or casserole mix all the first 10 ingredients. Bring to a boil w/out stirring. After it boils start mixing it to get even color. When the meat is cook and liquid consistency starts to get thicker add boiled egg and mix uniformly. Salt to taste and garnish w/ green long pepperbefore removing from heat. Enjoy!

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Materials and Equipment

• Small shrimps (alamang) Salt Mortar and pestle
• Polyethylene bags Drying trays Banana leaves
• Plastic bowls

Procedure

1. Remove adhering materials from shrimp. Wash thoroughly by placing them in a woven basket and dipping in clean seawater several times.
2. Partially dry the shrimps for one day to lower the moisture content, by spreading them thinly on clean mats or drying racks.
3. Add salt to shrimp (2:3) during tracing. Tracing is done by pounding the shrimp-salt mass with mortar and pestle. After mixing, dry the mass for one day.
4. Form into round shape or cubes
5. Package product in clean banana leaves or in low-density polyethylene bags.

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Adobong Kambing Recipe (Goat Adobo) is another way of cooking goat’s meat, if you are bored with Kalderetang Kambing which require a lot of spices and ingredients.

Estimated cooking time: 1 hour and 20 minutes

Adobong Kambing Ingredients:

1 kilo kambing spareribs (Goat’s Spare ribs), cut into serving pieces, bones intact

cooking oil

2 thumb size ginger, sliced

1/2 head garlic, crushed

1 large onion, sliced

1 tsp. peppercorns

2 stalk lemon grass

3 bay leaf

1/2 c. soy sauce

3-5 pcs. green hot chilli

3/4 c. vinegar

salt and pepper

Adobong Kambing Cooking Instructions:

Marinate kambing in 1/2 c. vinegar ( this will remove the pungent odor of the meat )

1 tsp. salt and 1/2 tsp. pepper for 15 to 30 minutes before cooking.

Drain and discard marinade.

In a frying pan fry kambing in batches until color changes to golden brown and start to sizzle.

In a saucepan put in fried kambing, pour in 2-3 c. of water, 1/4 c. vinegar and soy sauce.

Add lemon grass, ginger, onion, garlic, peppercorns, bay leaf and chilli.

Bring to a boil and simmer in medium heat for 15-30 minutes or until tender and liquid is reduced to almost dry.

Serve hot with a lots of rice.

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