Chicharon nga!

Last Saturday we went to the schlacthof (slaughterhouse). It is the only place in Zürich where I can find meat as I know it. Not the aseptic, museum-type ones that are so nicely packed at the Migros and Coop. I saw the pork skin and immediately asked for it. The butcher, I think, was just happy to get rid of it that he gave it to me for free. I think he gave me enough to make a few leather jackets. =)

I remembered I saw a recipe for chicharon in Reynaldo Alejandro's cookbook. It seemed easy enough. I decided to give it a try without any expectations.

So, I cut the pork skin (the ones I had was already clean---shaved and everything) into 4 cm by 2 cm rectangles. I boiled the skin in water with salt for about 30 minutes. I didn't measure how much salt I added but probably it was about 2 tablespoons. After boiling, I laid the skin on a baking pan and baked for 3 hours at 150C . After baking, the skin looked brown, dry and leather-like. I heated oil in a pan and deep fried the rectangles one by one.

"Wow! Ang galing-galing!" I exclaimed while jumping up and down. My husband was looking at me in amazement wondering I guess if we had won the lotto. "I made chicharon!" I shouted as the pork skin started to expand and pop in my frying pan.
I think I have reached a peak in my quest for Filipino cuisine culinary expertise. Not even in my wildest dreams have I thought I could make chicharon.

After frying, I placed the chicharon on a strainer to allow the oil to drain. Of course, after draining, I immediately tried it. It tasted like "real" chicharon!
Shallow? There is a reason why chicharon is found in every street corner in the Philippines. Filipinos love chicharon. Some dishes are not complete if not laced with this cholesterol-filled wonder. La paz batchoy without chicharon? Incomplete. Palabok without chicharon? Definitely incomplete. Me eating chicharon? Happiness.

Don't forget to dip it in vinegar for best results! =)

chicharon chicharon+recipe how+to+make+chicharon Filipino+food Filipino+recipe

Vietnamese Cold Spring Rolls

This is a very simple recipe to make and always a big hit at dinner parties. You can also use a pack of pre washed salad if you are really in a hurry, omit the rice noodles and use chicken pieces instead of shrimps. It really doesn't matter so much what you put inside the rolls because the sauce is the key.

Ingredients:

12 rice paper wrappers, large, round
2 carrots cut into strips
4 oz rice noodles
1 cup bean sprouts
24 cooked shrimps
1/4 cp mint leaves
1/4 cp basil leaves
12 lettuce leaves

Spicy peanut dipping sauce:
1/4 cup vinegar
1/4 cup fish sauce
1/4 cup sugar
2 tbsps roasted peanuts
a bunch fresh coriander (cilantro)

Directions:

1. Cook the rice noodles as directed in pack. Drain, rinse with cold water and drain well. Set aside.
2. In a large plate soak the rice paper wrappers (one at a time) for about 45 sec. in warm water and then drain water.
3. Place one lettuce leaf over the surface of the rice paper. On the bottom half of the roll, place a part of the noodles, bean sprouts, carrots, cilantro, basil leaves, 2 shrimps and 2 mint leaves.
4. Fold the bottom of the rice paper over the vegetables. Tuck in the sides and continue to roll.
5. Repeat with remaining ingredients.

Dipping sauce:
Combine all ingredients in a blender. Blend until peanuts are chunky. Try not to puree the peanuts.
Technorati tags: vietnamese+spring+rolls appetizer recipes