#PugadBaboy: Culinary arts

 

Pinoy Carabeef Carpaccio

Note: this dish has more in common with Korean “yukhoe” than it has with Italian “Carpaccio” or British “Tartare.” It is served cold and should be eaten immediately after plating.  It can not be prepared in advance. To avoid cross-contamination, wash your hands in cold water. Do not handle other fresh meat while making Carpaccio. Also, always have a pasta spoon within reach. It will come in handy in case you get the sudden urge to scratch your balls.

Ingredients

• 300 grams fresh carabeef tenderloin (can be sourced from Tagaytay’s Mahogany Market.) 
• 1 fist-sized singkamas (turnip)
• 2 tablespoons coconut (Coco Natura) or muscovado sugar
• Juice of 4 kalamansi (Philippine Lime)
• 6 whole Ilocos garlic bulbs minced (you read it right—six!)
• 3 sweet shallots (lasuna) including stalks, chopped
• 1 tablespoon patis (fish sauce) 
• 1 tablespoon of honey 
• 2 tablespoons sesame oil
• 1/4 cup siling labuyo (bird’s eye chilies)
• a pinch of ground black pepper
• 1 tablespoon toasted sesame seeds
• 1’2 cup toasted peanuts
• 1 ripe balimbing (Carambola or Starfruit)
• 1/4 cup peanut oil
• 3 tablespoons sesame oil

Directions

Make the chili-infused sesame oil

1. Chop the siling labuyo and place in a ceramic cup.
2. Heat peanut oil until smoke appears.
3. Pour hot peanut oil on the siling labuyo in the ceramic cup (the chili seeds should crackle.)
4. Wait 20 minutes for it to cool down then pour in sesame oil and mix vigorously.

Prep the Carpaccio

1. Freeze the fresh carabeef for 30 minutes to firm up the meat.
2. Make the seasoning sauce by combining garlic, shallots, fish sauce, honey, ground black pepper, and sesame seeds in a bowl. Mix well.

Prep the Turnip and Starfruit

1. Peel the singkamas and cut into matchsticks. 
2. Wash the wax off the Starfruit, trim the edges and cut into 1/8″ slices
3. Arrange them on a chilled plate.
4. Stare at a picture of Pacquiao and yell, “Balimbing!!”

Make the Pinoy Carabeef Carpaccio

1. Take the carabeef out from the freezer and rinse it in cold running water. Pat dry with paper towels.
2. Using a sharp cleaver, slice as thin as possible then flatten out on the board with the knife (when using other cuts of carabeef like flank steak, spread cling wrap over the thinly-sliced meat and pound with a mallet) This part of the procedure should be easy for soldiers under Jovito Palparan’s command.
3. Cut the slices into matchsticks
4. Place the Carpaccio on top of the bed of turnip and starfruit.
5. Sprinkle with peanuts.
6. Use chili-sesame oil as dipping sauce or pour over the Carpaccio before serving.
7. Serve immediately. Make sure you eat the same amount of Carpaccio as your drinking buddy–if he talks to you up close, you’ll need garlic breath too, as self-defense.

Serves 4 polite drinkers or one Pugad Baboy resident and his dog.

 

Pinoy Caipirinha

• Juice of 20 kalamansi (Philippine lime) 
• 3 cups fresh sugar cane juice
• 3 tbsp salabat (ginger juice)
• 1 kg crushed ice
• 1/2 liter twice-distilled, 166-proof Lambanog (can be sourced in Tayabas, Quezon province)
• 3 kamias fruit (averrhoa belimbi) cut into 1/8″ slices.
• coconut sugar (Coco Natura) as needed.

Directions 

Mix everything together except the kamias and ice. Tweak the sweetness with coconut sugar. Plop kamias in to steep. Fill tall glasses with crushed ice. Pour the Caipirinha and drink immediately before the ice waters it down.  

Serves 4 social drinkers or 1 “casual” drinker and his alcoholic dog. –Rappler.com