Compiled Recipe – Galunggong Fish and Chips

Galunggong Fish and Chips

* cooking oil (for deep-frying)
* ½ kilo potatoes, peeled and cut into the same thickness for fries
* ½ kilo sweet potatoes, peeled and cut into the same thickness for fries
* 2 cups all-purpose flour, plus more for dredging
* ½ kilo galunggong, small, around 4 inches long each, cleaned and guts removed
* 1 tsp. baking soda
* salt (to taste)
* ground black pepper (to taste)
* 1 (240 ml) bottle beer
* 2 tsps. calamansi juice

1) Heat oil in a deep fryer over medium heat. Fry potatoes for about 3 minutes just until soft but not colored. Drain, shake well and set aside.

2) Place flour on a plate. Thoroughly dredge galunggong in flour. (This step is very important as it keeps the batter from sliding off when the fish is fried). Leave the fish in the flour while you prepare the batter.

3) Mix together 2 cups flour, baking soda, salt and pepper in a large bowl. Add beer gradually, stopping once the batter becomes thick. The consistency should be the same as the pancake batter. Add calamansi juice and mix thoroughly.

4) Take one fish at a time and hold it by the tail. Dip fish in the batter until well coated. Deep fry in hot oil immediately. Cook until crisp,  about 2 to 4 minutes. Repeat with remaining galunggong.

5) Heat oil again. Deep fry potatoes until golden and crisp.

6) Serve galunggong with potatoes and a dipping sauce of soy sauce and vinegar.



Compiled Recipe – Beer Battered Calamares

Beer Battered Calamares

* 4 cups water
* 1 tsp salt
* 1 tsp white vinegar
* 1 kilo squid (pusit), sliced into bite-sized rings
* 1 piece egg
* ½ cup water
* 1 can beer
* 2 ½ cups flour
* oil (for deep frying)

1) In a pot, boil water; add salt and white vinegar. Bring to a boil. Add calamares rings and stir; blanch for no more than a minute. Take calamares out of the pot and drain. Transfer to a bowl.

2) In a small bowl, beat egg. Add in 1/2 cup water. Pour mixture onto calamares, making sure each piece is coated.

3) In a large bowl, combine beer and flour. Whisk well. Set aside.

4) In a plate, put 1 cup flour and cayenne pepper. Mix well.

5) Heat cooking oil in a deep frying pan. Using tongs, pick a piece of calamares, dip into beer batter, dredge in flour-cayenne mixture, and deep fry in oil for about a minute. Do not overcook or the calamares will be tough and rubbery.

6) Repeat for the rest of the calamares. Drain on paper towel. Serve with your choice of dip.




Compiled Recipe – Taiwanese Fried Chicken

Taiwanese Fried Chicken

* 1 ½ tbsp. light soy sauce
* 1 tbsp beer
* 1/8 tbsp five-spice powder
* 3 cloves garlic, chopped finely
* 1 egg
* 1 tsp white pepper
* 2 tbsp sugar
* 2 tsp salt
* 1 whole chicken, cut into 8 pieces
* 2/3 cup sweet potato starch
* vegetable oil (to deep fry)
* 1 tbsp white pepper
* ¼ tsp five spice powder
* 2 tsp salt
* ¼ tsp curry powder

1) Make the marinade: Mix together all ingredients. Add chicken; mix well. Marinate, covered, in the refrigerator for 30 minutes to 1 hour.

2) Remove from refrigerator and add half of the potato starch; mix well.

3) Heat oil in a deep, heavy bottomed pan until temperature reads 350◦F on a deep-fry thermometer. Place the rest of the potato starch on a plate. Dredge chicken in starch. Fry until golden brown and cooked through, about 8 to 10 minutes.

4) Drain on paper towels.

5) Make the Taiwanese seasoning: Mix white pepper, five spice powder, salt and curry powder together. Toast on a dry pan over medium low heat until fragrant. Sprinkle seasoning on fried chicken. Serve extra seasoning on the side. Serve immediately.



Compiled Recipe – Shrimp in Lemon Sauce

Shrimp in Lemon Sauce

* ½ kg shrimp, heads removed, deveined
* 4 tbsp butter
* 2 cloves garlic, peeled, chopped
* ½ cup beer, lager
* 1 medium red onion, peeled, thinly sliced
* ½ lemon, juiced
* salt (to taste)
* ground black pepper (to taste)

1) Bring steamer to a simmer according to the manufacturer’s instructions. Add suahe. Steam for 5 minutes or until shrimps are opaque and bright orange throughout.

2) Melt butter, meanwhile, in a frying pan over medium heat. Add garlic, beer, onion and lemon juice. Bring to a simmer. Season with salt and ground black pepper, to taste. Let reduce until shrimps are done cooking.

3) Transfer shrimps to the pan with the lemon sauce. Baste. Serve immediately.



Compiled Recipe – Beer Boiled Shrimp

Beer-Boiled Shrimp

* 4 tbsp butter, unsalted
* 2 cloves garlic, chopped
* 1 cup beer
* 1 kilo shrimp, medium sized, cleaned
* ½ tsp cayenne pepper
* ½ tsp hot sauce
* ½ tsp Worcestershire sauce
* salt and pepper
* 1 small lemon, sliced into wedges
* 1 tbsp chopped flat-leaf parsley

1) Melt butter in a large pot over medium heat. Sauté garlic. Add beer and bring to a boil.

2) Add shrimps, cayenne pepper, paprika , hot sauce, Worcestershire sauce, salt and pepper. Cook for about 4 to 6 minutes. Stir to make sure shrimps are cooked evenly. Remove shrimps using a slotted spoon.

3) Let sauce reduce to half. Squeeze some lemon juice into the sauce and sprinkle with parsley. Pour over shrimps and serve on the side. Serve with lemon wedges.



Compiled Recipe – Beer Battered Fish and Onion Rings

Beer Battered Fish and Onion Rings

* vegetable oil (to deep fry)
* 1/3 cup cornstarch
* 1 tsp baking powder
* ½ tsp salt, salted pasta water
* ½ tsp cayenne pepper
* ½ tsp paprika
* 1/8 tsp black pepper
* 1 cup beer, chilled until very cold
* 2 large white onions, sliced into 1/3-inch thick rings
* 300 grams white fish fillets, sliced into 3 to 4 portions, patted dry with paper towels
* 2 tsp barbecue powder
* 2 tsp chicken powder
* ½ tsp sugar
* ¼ tsp paprika
* ¼ tsp salt
* 1/8 tsp pepper

1) Heat oil in a large heavy bottomed pan until it reads 350˚F to 375˚F on a deep fry thermometer.

2) Meanwhile make the beer batter: Mix together dry ingredients in a bowl. Transfer 1 cup of mixture to a medium bowl. Add beer. Stir slowly until just combined.

3) When the oil is ready, dip onion rings in batter. Fry in batches until golden and crisp, about 2 to 3 minutes. Remove using a slotted spoon. Drain on a wire rack, not on paper towels, to keep rings crisp.

4) Dip fish in batter and fry in batches until golden and crisp, about 4 to 5 minutes. Drain on a wire rack.

5) Make the spice mix: Combine all ingredients in a small bowl.

6) Transfer onion rings to a large bowl and sprinkle with the spice mix, a pinch at a time. Toss to coat evenly.

7) Sprinkle spice mix on both sides of fish fillets. Serve onion rings and fish fingers immediately.


Compiled Recipe -Beer Braised Beef

Beer Braised Beef

*1 kilo boneless beef shin, sliced into 3-inch pieces
* salt and pepper (to season)
* 4 tbsp olive oil, divided
* 2 cups white onions, diced
* 1 cup carrots, diced into 1 ½-inch cubes
* 1 cup celery, diced (sliced into 1-inch cubes)
* 4 cups beef stock, divided
* 2 cups beer, San Miguel pale pilsen or cerveza negra
* ¼ cup all purpose flour
* 1/3 cup water
* sweet potato mash , to serve (optional)

1) Pre-heat oven to 350˚F.

2) Season beef with salt and pepper on all sides. Heat 2 tablespoons olive oil in a large, heavy bottomed casserole over high heat. When almost smoking, add meat; sear until browned, about 2 to 3 minutes per side. Transfer beef to a plate; set aside.

3) Heat remaining olive oil in the same pot over medium heat. Add onions, carrots and celery; cook for 5 minutes or until tender and fragrant. Add 1 cup beef stock; simmer for 2 minutes, scraping the bottom to loosen the brown bits. Add remaining stock and beer.

4) Add beef back to the pan. (Note: Make sure beef is fully submerged.) Cover with a lid or foil. Place pot in the pre-heated oven; cook for 2 ½ to 3 hours or until fork tender.

5) Combine flour and water in a small bowl; stir well to form a smooth paste. Transfer pot to the stove over medium heat. Gradually add flour mixture into pot; simmer gently until sauce is slightly thickened. Season to taste. Set aside 2 to 3 cups beef and stored in a covered container in the refrigerator. Serve with sweet potato mash, if desired.

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Compiled Recipe- Ginger Beer

Ginger Beer

* 15 grams yeast
* Lime (x2)
*3  7/10 L water
*Fresh ginger
* 12 cloves
* 400 grams sugar

1) Grate the skin off of the ginger, chop it into five millimeter pieces, grind it with a mortar and pestle and crush it.

2) Pour sugar into a large bowl and add the ground ginger. Remove a thin layer of rind from the lime and add it to the bowl. Squeeze the juice from the remaining lime. Boil water. Pour it into a bowl with the ingredients and mix everything with a wooden spoon so the sugar melts. Let the mixture cool to room temperature.

3) Add yeast, lime juice and cloves to the bowl. Stir, cover with plastic wrap, and put it in the refrigerator overnight to let it ferment. Pour it into bottles and cork them.

4) Two days later, serve the ginger beer cold in mugs or in tall glasses with ice.

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