ZWARTZUUR

ZWARTZUUR
[Dutch-Indonesian (Indo) treatment of shot fowl or game, often served for holdidays in the pre-war years. Nowadays a much-degenerated rarity.]


Originally posted here:
http://atthebackofthehill.blogspot.com/2007/04/one-kosher-three-not.html


One LBS of meat, chunk cut; duck, hare, or chicken.
One onion, chopped
One teaspoon mace or ground nutmeg
Half teaspoon whole peppercorns
Two or three whole cloves
A generous pinch powdered cinnamon
One cup good stock
One cup red wine
2 tablespoons reserved blood from the animal, mixed with a squeeze of lime juice to keep it from congealing
1 tablespoon soy sauce
1 tablespoon sugar
Small squeeze of lime juice to finish


Rub the mace and cinnamon into the meat, with a little oil to facilitate.
Cook the meat and onions till fragrant and golden in a little butter or oil. Then add everything except the reserved blood, sugar, and soy sauce. Simmer on low until reduced by half. Now add the remaining ingredients, and simmer, stirring, for another ten minutes. Squeeze the lime over and serve.

Note I: one can do a whole duck breast this way, slicing it after cooking and serving with the sauce draped over.

Note II: If no blood is available, increase the soy sauce slightly.

ADOBO

ADOBO
[Philippino savoury-sour stewed pork ('adobong baboy') or chicken ('adobong manok').]

Originally posted here:
http://atthebackofthehill.blogspot.com/2007/04/one-kosher-three-not.html


1 LBS pork or chicken, chunk cut
2 cloves garlic, minced
1/2 teaspoon peppercorns
1 or 2 bay leaves
1/4 cup vinegar or enough to cover meat
2 tablespoons soy sauce


In a heavy saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer until meat is tender and the liquid is much reduced.
If meat is still tough and there is no more stock, add 2 Tablespoons hot water and continue simmering.
When the meat is tender, brown the meat slightly in its own fat.


Note: I usually add some tomato paste and coconut milk (santen) to this.

PAKSIW

PAKSIW
[Philippino sour-cooked pork ('paksiw na baboy') or fish ('paksiw na isda').]


Originally posted here:
http://atthebackofthehill.blogspot.com/2007/04/one-kosher-three-not.html



One pound fatty pork, or a nice fish, chunked.
Half a cup vinegar
One tablespoon amber fish sauce
Minced ginger and garlic
One teaspoon sugar
A mild or hot chili pepper, left whole

Mix all ingredients except the pork or fish, and bring to a boil. Turn low and simmer for five or ten minutes before adding the pork or fish. Pork will need over an hour, fish no more than ten minutes. Pork may therefore require more liquid, fish less.

Note: chunks of lechon (roast pig) are often also cooked this way.

DINUGUAN

DINUGUAN
[Philippino blood soup]


Originally posted here:
http://atthebackofthehill.blogspot.com/2007/04/one-kosher-three-not.html


1 Lbs fatty pork, diced or chunks
2 cloves garlic, minced
1 onion, chopped
1/4 Lbs pork liver, diced
1/2 cup vinegar
2 tablespoon amber fish sauce
1/2 cup stock
1 cup frozen pig blood (dugo na babuy - available at some Philippino or Vietnamese stores)
2 teaspoons Sugar


Cook pork in stock with water to cover for about half an hour. Sautee onion and garlic in a separate pan till golden and fragrant, then add the liver. When the liver is tender mash coarsely with a fork, and add to the pan with the pork chunks. Pour in the vinegar and the fish sauce, and simmer for about twenty minutes. Then add the pig blood and the sugar, and cook, stirring, for another ten to fifteen minutes.