I went to Venlo, Netherland last week and bought some grocery goods that are expensive in Germany. I also bought 2 kilos of ribs (Hohe Rippe). Akala ko kasi pwede pa kaming mag grill for the last time bago mag Herbst (autumn). Well, hindi natuloy ang plano ko dahil naging busy kami so I decided to keep the meat in the freezer. Now that we have time, umuulan naman at talagang malamig na sa labas. So wala ng pag-asa pang makapag grill. What am I going to do with the meat? I decided to marinate it and bake it ala…Thai Spareribs. The result was amazing. My hubby who normally doesn’t like ribs nearly eat everything .

Now here is the recipe if you are interested.

Thai Spareribs.

6 servings:

Ingredients:

*Please take note, you have to marinate the meat for 12 hours.

1 ½ kilo spareribs (please buy hohe Rippe and not the Rippchen)
2 lemon (Limetten) sliced (for decoration)

Marinade:
4 cloves garlic
1 tsp. salt
1 tsp. white pepper (weisser Pfeffer)
2 to 3 tablespoons chili sauce (Chilisauce)
4 tablespoons fish sause (Fischsauce) or known as Patis
2 tablespoons cooking oil (Öl)
1 tablespoon honey (Honig)
2 tablespoons sesame oil (Sesamöl)

Procedure:

Mix ingredients for the marinade in large bowl and place meat in it. Cover and marinate for 12 hours or more. Turn the meat several times. Drain liquid from the meat and save for basting. Place meat in a pan and roast for 45 minutes or until meat is cooked. Baste frequently with marinade. Smell is wonderful!!! Guten Appetit

Buko Pandan

Servings: 8

Ingredients: (you can buy all ingredients in any asian store / alle Zutaten sind im Asia Laden erhältlich)

4 packs frozen young coconut (buko - junge Kokosnuss)
1 packet green Agar-Agar powder or gelatine
2 tsps. pandan flavouring
2 tsps. Lye Water
1 can sweetened milk
1 cup whip cream (1 Becher frische Schlagsahne)
250 gram sugar

Procedure:

First of all, you have to defrost buko before you start preparing the rest of the recipe. Dissolve Agar-Agar powder in 1 ½ litre of water. Add 250g sugar, stir and bring to boil over low heat. Add lye water and pandan flavour and stir well. Pour into a shallow pan and allow to cool.

Pour sweetened milk and whip cream into a large deep bowl and toss to blend well. Cut chilled Agar-Agar into cubes. Then add buko and Agar-Agar cubes into the mixture and chill before serving.

P.S

To those who are having difficulties finding frozen young coconut, here’s the picture of the said product. Meron ding nasa nasa lata but it taste nothing so you’d better ask the store owner if they can order the frozen one for you. It’s imported from Thailand.

Hello and welcome everyone! I would like to introduce to you my new blog…err…food blog of course. Matagal ko ring pinag-iisipan kong ito ba ay aking gagawin o hindi. Now I finally made up my mind, kaya ito at binuo ko na nang tutuhanan ang aking "What’s to eat Mom?" food blog. Ito ay handog ko para sa aking mga kababayan na gustong matutong magluto o naghahanap ng panibagong lutuin. Ito ay taos puso ko ring inihahandog para sa aking mga kaibigan na nandito sa Germany.

Ladies, alam na alam ko kong gaano kahirap ang mag-isip kong ano ang lulutuin araw-araw. At alam ko rin kong gaano kahirap para sa mga baguhan dito sa Germany ang maghanap ng mga sangkap para sa isang lutuing (Pilipino o Aleman) ihahanda dahil sa lengguwahe. Len, a friend of mine who live in Stuttgart once told me…siya daw ay pinawisan ng husto noong siya ay unang magluto. She was holding two books, her recipe book in german and german-english dictionary. It took her long to finish the meal she wanted to serve for dinner that day. Kaya naisipan ko, na kong gagawa rin lang ako ng food blog it should also have a purpose. So here you go. I promise I’m going to add the german term (if needed) of every single ingredients of the recipes you are going to find here.

Now let me add my primary recipe, Buko-Pandan. Honestly speaking natikman ko ito nang unang beses noong umuwi ako sa Davao last Feb 2005. Mula noon, hinding-hindi ko na makakalimutan ang amoy at lasa nito. I was about to ask the cook for the recipe, but well…nahiya ako. So when I came back home, I started googling for it and voila I found one from Pinoy Cook. I modified her original recipe a bit dahil ang mga sangkap na nakalista ay hindi na dito mabibili ng presko katulad ng buko. I prepared Buko Pandan for the first time last 3 weeks ago when we had a small party. Nagustuhan ito ng mga bisita. Kaya noong nagkaroon ako ng time para kumain na sana ng dessert, eh ito pala ay ubos na. So I went to the Asia Shop again last Saturday to buy the ingredients and made a portion just for us. Hmmm, it’s really delicious! If you like to get my recipe version please gohere.

Agar-agar is a hydrocolloid extracted from red seaweeds that is widely used in the food industry.

In its gelling power, agar is outstanding among the hydrocolloids. Among its major properties one can mention its high gel strength at low concentrations, low viscosity in solution, high transparency in solution, thermo-reversible gel and sharp melting/setting temperatures. Agar-agar is also used on a lesser scale in other industrial applications.

RAW MATERIAL
Agar-agar is extracted from several types and species of red seaweeds belonging to the Rhodophyceae class. These agar-containing seaweeds are called agarophytes and the major commercial species are Gracilaria, Gelidium and Pterocladia. The agar content of seaweeds varies according to the conditions of seawater. Carbon dioxide concentration, oxygen tension, water temperature and intensity of solar radiation can have significant influence.
Seaweeds are usually harvested manually by fishermen in low depths at low tides or by diving using appropriate equipment. After being harvested, seaweeds are placed under the sun to dry until they reach a humidity level that is ideal for processing.

FUNCTIONALITY AND APPLICATIONS
FOOD INDUSTRY

An agar-agar solution in hot water forms a characteristic gel after setting, with a melting point between 85º to 95º C, and a gelling point between 32º a 45º C. This physical property makes the gel very useful as an additive when used in many applications in the food industry.

Milk Products
Ice Creams, Puddings, Flans, Yogurts, Fermented Milk, Sorbets, Gelled Milk

Sweets and Confectionary
Gum drops, Candy bars, Jelly candies, Jams, Marmalades, Comfitures, Dessert Gel, Meringues

Meat Products
Pureed Meats, Canned fish, Poultry

Beverages
Clarifying and refining of juices, beers, wines and vinegars

Bakery
Cake icings, Pie fillings, Bread dough, Chiffon pies

OTHER INDUSTRIAL APPLICATIONS
Agar-agar gel has the interesting property of inhibiting the characteristic liquefying that occurs in the enzyme action of microorganisms. This property finds a wide variety of applications in the medical and pharmaceutical industries. Agar-agar is used as a substratum in preparing bacteria cultures in microbiology, as laxatives and therapeutic agents in the treatment of malfunctions of the digestive tract, as a retarding agent and carrier in the management of medicines, antibiotics, vitamins, as a barium sulfate suspension agent in radiology, as a stabilizer in cholesterol solutions, and as a suspension agent in several types of emulsions. Agar-agar has other industrial applications as well where a gelling agent is needed, such as in dental prosthetics, photographic emulsions, differentiation of proteins through electrophoresis, chromatography through exclusion of sizes, molding of materials and as plant culture tissues in biotechnology.