Kathryn enjoyed another show cooking with her friend and chef, Maria Dunaway.
Boiled Peanuts – Filipino Style.
Popular street food or snack on the go.Recipe provided by Marie A. Dunaway
Ingredients
- 2 lbs. raw Peanuts
- 1/4 cup salt
- Anise powder optional
Instructions
- Wash raw peanuts well.
- In a large stockpot, add raw peanuts and cover it with water and add salt and start boiling.
- When the water in on a rolling boil, add the anise and continue to boil covered for 2 hours.
- Turn off the heat after 2 hours but leave the peanuts to cool down with the salted water.
- After 3-5 hours, drain the boiled peanuts.
- Blot out extra moisture by lining wire basket or bowl with paper towels
Manila Clam Soup (Tinolang Halaan)
Recipe Provided by Marie A. Dunaway
Ingredients
- 1 lb. shell clams packaged no need to clean and brush off extra residue
- 1 bunch fresh spinach or watercress washed and drained
- 1 medium yellow onion sliced
- 1 thumb ginger julienned
- 3 cups water
- Salt and freshly ground black pepper to taste
Instructions
- Boil the water in a stockpot. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. Stir in the clams. Simmer for 5 to 10 minutes. Clams start to open by this time. (Remove any that haven’t opened)
- Add-in the spinach. Cover and cook for a minute more.
- Sprinkle some salt and freshly ground pepper. Done.
- Season with soy sauce or oyster sauce.
- Serve over rice or noodles.
FILIPINO SHORTBREAD CANDIES
Ingredients
- 1 cup all-purpose flour
- 1 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup powdered milk
- 1 Tbsp pandan, vanilla, or almond extract
Instructions
- Toast the flour in a non-stick skillet over medium heat, stir constantly to prevent burning till lightly brown, about 5 minutes. Let cool, at least 15 minutes.
- Cut waxed paper into twenty 4-inch squares. Or use colorful cellophane paper or Japanese paper.
- Stir butter, sugar, powdered milk, and choice of extract into the flour. Mix well.
- Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. (Or unto a foil-wrapped pan and freeze for easy wrapping if desired.)
- Wrap candy in the waxed paper and twist the ends. Repeat until all the candy mixture is used up.