A simple thing like basil is an herb that grows so well in the Philippines.
I had several kinds, sweet and Italian come to mind at once, and a different
kind that I can not call to name right now. We used the basil in lots of dishes
and I could not get the natives to even try it; the herb is prized in Thailand
and used for pig feed in the islands of paradise. Go figure....
JJ
Carol Hammerslag <carol.hammerslag@
Hi JJ cooking sounds a career for you! :-) I can relate to that it's
therapeutic! In the past I make longganisa, beef tapa, and embutido made
to order. One day in our wanderings here in Ilo Ilo I found pea aubergine
it grow wild here it is use in Vietnamese cooking and kaffir lime tree. It's
amazing how those stuffs go to waste here without recognizing the use of it
in the kitchen. Pea aubergine is an eggplant family it's fruit are in
clusters a pea like fruit it's leaves and flowers are exactly look like
eggplant bush. It's really good in sea food green curry it's taste is a
little bitter a good contrast with the richness of the dish with kaffir lime
leaves. Kaffir lime is a Citrus family with knobby fruit that no use in
cooking but the leaves are highly price in Vietnamese cooking it can buy in
the oriental store in the US dried or frozen . The fresh leaves smells like
lemon grass when you crush it. Here in the Philippines there are a lot of
things that grows around that are so useful in cooking or medicinal
purposes.Just be observant when you're in the woods or on your walks. I
remember when I was growing up in the boondocks my mother use the fresh
turmeric as a medicinal purposes. She is not a quack doctor though! but
those were the days that no doctors close by. Ten of us her children grows
up without seeing a doctor she had a lot of herbs in her garden that serves
as medicine to us.
Carol H.
On Jan 8, 2008 12:17 AM, James Claire <pugoclaire@yahoo.
> Carol,
> I make a lot of Italian sausage. I mix salf, pepper and fennel into the
> large
> bowl that comes with my kitchenaid mixer. The trick is to let the mix
> season
> overnight and let the mix allow the flavors to mingle. I clean pork casing
> well and
> soak them in salt water. I then fill the casings with a sausage filler
> using the
> kitchen aid mixer. I do not try to pack the casings tight, as I found the
> natives,
> and I as well, prefer a looser texture. I have smoked a few sausages with
> the
> use of sawdust and charcoal. I will try to do more smoking in the future,
> and
> in the islands of paradise.
> The casings can be frozen and stored for months.
> I found it easier to have the market grind the pork than to do it at home.
> Cutting
> the pork in small squares make it easier for the kitchen aid to grind the
> meat.
> Another trick, I sometimes use onions and celery in sausage. Cutting the
> celery in
> short sections before grinding it, make grinding the celery very easy. I
> have also added
> parboilded carrots and potatoes to the sausage, but then this is just for
> me and usually
> just to add color or texture.
> JJ
>
>
> Carol Hammerslag <carol.hammerslag@
> wrote:
> Thank you all guys who shared your valuable recipes many have been
> benefited for your unselfish sharing of the recipes that you yourself and
> family enjoy on your table. So far the best selling on our table is the
> breakfast sausage next time I will going to share you my beef tapa which
> is
> very good with fried rice and eggs in the morning. Again thank you! please
> don't stop to share what recipes do you enjoy most. It might be invaluable
> to others but it will be a treasure to some..
>
> Carol
>
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>
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