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
Course: Snack
Cuisine: Philippine

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
Course: Main Course, Soup
Cuisine: Philippine

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.

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