Author Archives: Kram

Privacy Policy

This Privacy Policy governs the manner in which IceKramBol Recipes Home of Filipino food, pulutan, soup, delicacies and more collects, uses, maintains and discloses information collected from users (each, a “User”) of the http://icekrambol.com website (“Site”).

Personal identification information

We may collect personal identification information from Users in a variety of ways, including, but not limited to, when Users visit our site, register on the site, and in connection with other activities, services, features or resources we make available on our Site.Users may be asked for, as appropriate, name, email address, mailing address. We will collect personal identification information from Users only if they voluntarily submit such information to us. Users can always refuse to supply personally identification information, except that it may prevent them from engaging in certain Site related activities.

Non-personal identification information

We may collect non-personal identification information about Users whenever they interact with our Site. Non-personal identification information may include the browser name, the type of computer and technical information about Users means of connection to our Site, such as the operating system and the Internet service providers utilized and other similar information.

Web browser cookies

Our Site may use “cookies” to enhance User experience. User’s web browser places cookies on their hard drive for record-keeping purposes and sometimes to track information about them. User may choose to set their web browser to refuse cookies, or to alert you when cookies are being sent. If they do so, note that some parts of the Site may not function properly.

How we use collected information

IceKramBol Recipes Home of Filipino food, pulutan, soup, delicacies and more may collect and use Users personal information for the following purposes:

  • To run and operate our Site
    We may need your information display content on the Site correctly.
  • To send periodic emails

How we protect your information

We adopt appropriate data collection, storage and processing practices and security measures to protect against unauthorized access, alteration, disclosure or destruction of your personal information, username, password, transaction information and data stored on our Site.

Sharing your personal information

We do not sell, trade, or rent Users personal identification information to others. We may share generic aggregated demographic information not linked to any personal identification information regarding visitors and users with our business partners, trusted affiliates and advertisers for the purposes outlined above.

We may share or sell information with third parties for marketing or other purposes.

Sharing your personal information

This Privacy Policy governs the manner in which IceKramBol Recipes Home of Filipino food, pulutan, soup, delicacies and more collects, uses, maintains and discloses information collected from users (each, a “User”) of the http://icekrambol.com website (“Site”).

Personal identification information

We may collect personal identification information from Users in a variety of ways, including, but not limited to, when Users visit our site, register on the site, and in connection with other activities, services, features or resources we make available on our Site.Users may be asked for, as appropriate, name, email address, mailing address. We will collect personal identification information from Users only if they voluntarily submit such information to us. Users can always refuse to supply personally identification information, except that it may prevent them from engaging in certain Site related activities.

Non-personal identification information

We may collect non-personal identification information about Users whenever they interact with our Site. Non-personal identification information may include the browser name, the type of computer and technical information about Users means of connection to our Site, such as the operating system and the Internet service providers utilized and other similar information.

Web browser cookies

Our Site may use “cookies” to enhance User experience. User’s web browser places cookies on their hard drive for record-keeping purposes and sometimes to track information about them. User may choose to set their web browser to refuse cookies, or to alert you when cookies are being sent. If they do so, note that some parts of the Site may not function properly.

How we use collected information

IceKramBol Recipes Home of Filipino food, pulutan, soup, delicacies and more may collect and use Users personal information for the following purposes:

  • To run and operate our Site
    We may need your information display content on the Site correctly.
  • To send periodic emails

How we protect your information

We adopt appropriate data collection, storage and processing practices and security measures to protect against unauthorized access, alteration, disclosure or destruction of your personal information, username, password, transaction information and data stored on our Site.

Sharing your personal information

We do not sell, trade, or rent Users personal identification information to others. We may share generic aggregated demographic information not linked to any personal identification information regarding visitors and users with our business partners, trusted affiliates and advertisers for the purposes outlined above.

We may share or sell information with third parties for marketing or other purposes.

Electronic newsletters

If User decides to opt-in to our mailing list, they will receive emails that may include company news, updates, related product or service information, etc.

Third party websites

Users may find advertising or other content on our Site that link to the sites and services of our partners, suppliers, advertisers, sponsors, licencors and other third parties. We do not control the content or links that appear on these sites and are not responsible for the practices employed by websites linked to or from our Site. In addition, these sites or services, including their content and links, may be constantly changing. These sites and services may have their own privacy policies and customer service policies. Browsing and interaction on any other website, including websites which have a link to our Site, is subject to that website’s own terms and policies.

Advertising

Ads appearing on our site may be delivered to Users by advertising partners, who may set cookies. These cookies allow the ad server to recognize your computer each time they send you an online advertisement to compile non personal identification information about you or others who use your computer. This information allows ad networks to, among other things, deliver targeted advertisements that they believe will be of most interest to you. This privacy policy does not cover the use of cookies by any advertisers.

Google Adsense

Some of the ads may be served by Google. Google’s use of the DART cookie enables it to serve ads to Users based on their visit to our Site and other sites on the Internet. DART uses “non personally identifiable information” and does NOT track personal information about you, such as your name, email address, physical address, etc. You may opt out of the use of the DART cookie by visiting the Google ad and content network privacy policy at http://www.google.com/privacy_ads.html

Changes to this privacy policy

IceKramBol Recipes Home of Filipino food, pulutan, soup, delicacies and more has the discretion to update this privacy policy at any time. When we do, we will post a notification on the main page of our Site. We encourage Users to frequently check this page for any changes to stay informed about how we are helping to protect the personal information we collect. You acknowledge and agree that it is your responsibility to review this privacy policy periodically and become aware of modifications.

Your acceptance of these terms

By using this Site, you signify your acceptance of this policy. If you do not agree to this policy, please do not use our Site. Your continued use of the Site following the posting of changes to this policy will be deemed your acceptance of those changes. Privacy policy created by GeneratePrivacyPolicy.com

Contacting us

If you have any questions about this Privacy Policy, the practices of this site, or your dealings with this site, please contact us.

This document was last updated on May 05, 2015

ToSiLog

 

Tosilog is a popular Filipino breakfast meal. The name tosilog was derived from the different components of the meal which are: Tocino (cured pork), Sinangag (Filipino garlic fried rice), and Sunny-side up egg. Tosilog is best eaten with a spicy vinegar dip.
Preparing or cooking tosilog means making each of its components. You can make your own homemade tocino by following our tocino recipe. I added the link in the tosilog recipe below. Sinangag or Filipino Fried rice is quick and easy to make. There is also a link below, which will guide you on how to cook sinangag. I intentionally cooked the sinangag for the second time with the residue of the tocino so that it can be tastier. As for the sunny-side-up egg, I think that this is something that you handle.

tocilog

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins

 

 

Ingredients
1 lb. uncooked tocino
3 cups sinangag
3 sunny-side up eggs
2 cups water
¼ cup cooking oil

Instructions
Boil the water in a cooking pot.
Once the water starts to boil, pour-in the cooking oil and add the uncooked tocino. Boil in medium heat until the water evaporates.

Once the water completely evaporate, the oil will be left behind. Let one side of the tocino cook in oil for 3 minutes. Flip the tocino and cook the other side for the same time.
Arrange the cooked tocino with the eggs in individual plates.
Meanwhile, remove the excess oil in the cooking pot where the tocino was cooked. Heat the same pot and put-in the sinangag. Cook the fried rice for 1 minute while tossing. The residue from the tocino will stick to the fried rice making it more tasty.

Arrange the fried rice with the tocino in individual plates.
Serve with spiced vinegar.
Share and enjoy!

Read More: http://panlasangpinoy.com/2014/09/03/tosilog-recipe/

TapSiLog


Tapa (Beef Jerky), Sinangag (Garlic Fried Rice) and Itlog(Egg)

Filipino Tapa Recipe – “Beef Slices Marinated in Lemon Juice, Soy Sauce, Sugar and Garlic”

Need an easy Filipino tapa recipe?

Beef Tapa has since been made popular by the Filipino breakfast TAPSILOG – a combination plate of TAPa, SInangag(Fried Rice) and ItLOG(Egg). It is served with a side of sliced tomato or a spicy vinegar dipping sauce.

Tapa is the term used to refer to salted, then dried meat. The meat may either be cured or uncured.

Cured tapa uses salt or saltpeter. This gives the meat’s red color. Saltpeter, a common ingredient found in commercially cured meats, is used for food preservation… not really a very appetizing additive to put in your food especially once you find out it’s other uses. See Wikipedia.com for more information on saltpeter.

Marinated for around 10 hours

So, I suggest that you make your own using this Beef Tapa recipe with no preservatives, and enjoy knowing that the meal you are serving your family is saltpeter-free.

For this recipe, I like using lemon juice and adding soy sauce for color, sugar to cut the tartness of the lemon and a whole lot of garlic. The original recipe is Calamansi juice, but it’s not readily available here in NJ. Calamansi is somewhat similar to Key Lime, which is just as hard to find around here.

YOUR FILIPINO TAPA RECIPE SHOPPING LIST:

Beef – Round or Chuck or any lean cut
Whole Lemons or Lemon Juice
IN THE PANTRY:

  • Soy Sauce
  • Sugar
  • Garlic
  • Black Pepper
  • Cooking Oil

INGREDIENTS

  • 2 pounds beef round or chuck sliced thinly against the grain
  • 1/2 cup lemon juice
  • 1/3 cup soy sauce
  • 2 tablespoons sugar
  • 1/4 teaspoon ground black pepper
  • 1 head garlic, minced
  • Canola or any cooking oil for frying

INSTRUCTIONS

  1. Mix together all the ingredients except the cooking oil. Blend well to coat beef thoroughly with the liquids and seasonings
  2. Cover and let marinate in the refrigerator for a minimum of 4 hours, or even overnight.
  3. To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its own liquid.
  4. Heat up the oil in the pan, fry the beef in batches.
  5. Serve with Fried Rice, Fried Egg and a side of cut tomatoes.

Substitute vinegar if lemon juice is not available. Use the same measure or saturate with some water. The dish will be tangier than tart.

Since this Filipino beef tapa recipe is a wet marinade, it is important to drain the liquid well before frying. Too much liquid will cause it to boil in it rather than fry.

I suggest that you do not marinate the beef for more than 24 hours. If you don’t plan to cook the whole batch of beef that you marinated, you can keep what is left over in your freezer for up to 2 weeks. Just remember to label and date it.

Read More: www.Filipino-Food-Recipes.com

Video:

Chicken Adobo Grilled Cheese

ChickenAdoboGrilledCheese

“Braised chicken thigh, white bread, American cheese”

Last week I went to downtown Los Angeles by Koreatown Area and passed by a Filipino food truck called “Belly and Snout” and ordered their Chicken Adobo Grilled Cheese.  It was the grownup version of grilled cheese and the braised chicken was tender and plenty. As a Filipino, I grew up eating adobo and wanted to try this at home. Here is my recipe of Chicken Adobo Grilled Cheese.

INGREDIENTS

SERVINGS 5-6
2 1?2 lbs chicken pieces
3 -4 cloves garlic, minced
1?3 cup white vinegar
1?4 teaspoon black peppercorns(cracked)
1 bay leaf
1 tbsp brown sugar
1?3 cup soy sauce
3?4 teaspoon salt
DIRECTIONS

Part 1 Chicken Adobo
Combine all ingredients in a deep glass or stainless steel saucepan.
Bring to a boil over medium heat, then reduce heat to medium-low.
Cover and simmer for about 30 minutes or until the meat is very tender.
Gently turn the meat occasionally during the course of cooking.
Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
Transfer to a serving platter or bowl and cover with sauce and shred the chicken meat.

Part 2 Grilled Cheese
You can make a fantastic sandwich with just great bread, fresh butter, and American cheese:
Butter bread slices on 1 side. Turn them over. Lay 2 cheese slices on 1 bread slice. Top with the other bread slice and buttered side up. Add the shredded chicken adobo meat between the sandwiches

Heat a medium frying pan over medium heat. Flick a drop of water into the pan; if it sizzles and evaporates, the pan is hot enough.

Put sandwich, buttered side down, in the pan. Let it cook 3 to 4 minutes, or until golden and crunchy underneath. Turn and let cook another 3 to 4 minutes, or until golden and crunchy.

Sisig Taco by Senor Sisig

Senor Sisig Fusion Street Food
Hosted by Guy Fieri
Senor Sisig food truck impresses Guy with Filipino-Latin fusion flavors.

Read more at: Food Network

Sisig_Tacos_1

Ingredients:
1 kilo chicken fillet (Can be replaced with Tofu for Vegetarians or Pork Meat)
300 grams chicken liver
3 gloves garlic, chopped
4 pieces green chili, chopped
2 tablespoons oyster sauce
2 onions, chopped
3 tablespoons soy sauce
1 tablespoon olive oil
Salt and pepper to taste
calamansi
3 pieces red chili pepper, chopped (optional)
1/2 tablespoon mayonnaise (optional)
1 raw egg (optional)

Direction:
Part 1
In a large bowl, season the chicken fillet and liver with salt and pepper.
Put the pan over medium heat and fry the fillet and liver until golden brown.
Set the mixture aside then chopped into small pieces.

Part 2
In a pan, saute garlic and onions.
Add the chicken fillet and liver while crushing the liver while cooking.
Add chopped chili pepper, oyster sauce, soy sauce, and ground pepper.
Stir fry until the mixture has blended well. Add mayonnaise.
Transfer to a sizzling plate and add fresh egg on top before serving with lemon.

Read more at: Food World News

Adobo Buffalo Wings by Senor Sisig


Adobo-Glazed Buffalo Wings (03:43)
Hosted by Guy Fieri
An adobo glaze makes these buffalo wings a popular draw for Senor Sisig’s.

Read more at: Food Network
chix-adobo-2

Ingredients
Marinade:
3/4 cup soy sauce
1/2 cup sugar cane vinegar
4 cloves minced garlic
1 bay leaf
1 teaspoon ground peppercorns
Salt
5 pieces chicken wing or drumettes

Adobo Glaze:
1 teaspoon olive oil
4 cloves garlic
2 bay leaves
1 teaspoon peppercorns
1 cup soy sauce
3/4 cup sugar cane vinegar
1/2 cup brown sugar
2 teaspoons ketchup
2 teaspoons honey
1 teaspoon cayenne
1 teaspoon red chili flakes
1 teaspoon Worcestershire
3 chipotle peppers
Salt
1/4 cup cornstarch
Vegetable oil, for frying

Directions
For the marinade: Combine the soy sauce, vinegar, garlic, bay leaf, peppercorns and some salt in a mixing bowl or container. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight.

For the adobo glaze: In a saucepan over medium heat, heat the olive oil and then saute the garlic, bay leaves and peppercorns until the garlic is golden brown. Add the soy sauce, vinegar, brown sugar, ketchup, honey, cayenne pepper, red chili flakes, Worcestershire, chipotle peppers and salt to taste. Cook for 15 to 20 minutes. Mix the cornstarch with water to make a slurry, add to the glaze and continue cooking until glaze thickens. Cool down and strain.

Preheat the oven to 375 degrees F.

Take the marinated chicken and lay them on a sheet pan and par bake for 10 to 12 minutes.

Heat vegetable oil in a deep fryer to 375 degrees F. Take the par-baked wings and deep fry for 5 to 6 minutes.

Toss the freshly deep fried wings with 3 ounces of the adobo glaze.
Back Camera
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Recipe courtesy Senor Sisig

chix-adobo-3

Read more at: http://www.foodnetwork.com/recipes/adobo-buffalo-wings.html?oc=linkback

Kogi Taco

Korean Style Tacos with Kogi BBQ Sauce Recipe

kogi-taco

This is a great way to use your leftover pulled pork or roasted chicken. The BBQ Sauce from Kogi BBQ was created by Chef Roy to be strong flavored enough to match the smokiness of BBQ’d pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have. The recipe for the quick cucumber pickle is below.

Serves 4

1 pound cooked pulled pork or cooked shredded chicken
12 corn or flour tortillas
1/4 cup Quick Cucumber Pickle (below) or prepared kimchi (Korean pickled, spicy cabbage)

For the Kogi BBQ Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

For the Quick Cucumber Pickle
I like using English cucumbers or Japanese cucumbers – the skin is thinner and they have less seeds. If you have a Mandoline Slicer it certainly will make the job much easier.

1 large English cucumber (or 2 Japanese cucumbers), sliced very thinly
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes)
generous pinch of salt

Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.

Spanish Rice

Restaurant-Style-Spanish-Rice.-The-best-and-easiest-recipe-lilluna.com-

Ingredients

  • 2 cups rice long grain
  • 3/4 cup oil
  • 1/2 cup tomato sauce
  • 6 stems cilantro (optional)
  • 1 tsp. salt
  • 1 tsp. minced garlic
  • 4 cups water
  • 1 chicken flavored bouillon cube
  • dash of cumin
  • dash of garlic pepper
  • Instructions

Heat oil in large frying pan on medium heat.
Add rice and cook until golden brown.
Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
Stir and cover pan. Let simmer for 40 minutes. to an hour.

Chicken Tinola with Papaya

tinola-1
Chicken Tinola is a chicken soup (some prefer to call it chicken stew) that every moms, grandmas, and aunts always made and prepared. Purest would insist on using green papaya, and chili pepper leaves as their veggies but of course you may always substitute papaya with chayote, and chili pepper leaves with spinach. Here in the states, you can find green papaya in Asian Supermarkets but I am having no luck finding chili pepper leaves.

INGREDIENTS:
1 Whole chicken – cut into small serving sizes
2 Tablespoon Patis or fish sauce.
2 Tablespoon thin strips of Ginger
3 Cloves minced garlic
1 small Onion – Diced
1 bunch spinach or chili pepper leaves – thoroughly washed
1 small green papaya or 3 chayote – peeled and middle part discarded.
6 cups water
2 Tablespoon vegetable oil

Preheat a large pot over medium high heat.
Add oil, garlic, onions, and ginger saute for 2 minutes
Add Chicken, and patis (fish sauce) then saute for 4 minutes until color change to opaque.
Add water , let it boil then lower the heat to medium.
Simmer chicken until chicken meat is tender
Add cubed papaya or chayote and let it simmer for 3 to 4 minutes until they are tender
Add Chili pepper leaves or spinach and simmer for another minute.

Taste and add more patis if needed.

Serve hot by itself or with rice.

ENJOY!