IOTD - Karimbuaya

IOTD

〰️

Karimbuaya

IOTD 〰️ Karimbuaya

IOTD - Karimbuaya

Once during a trip to Ilocos Sur in our family’s resort, we were so fortunate to try a crispy pork belly that was stuffed with this ingredient (along with all the other usuals). 

The karimbuaya lent this tangy, bright, and fresh flavor that just complemented the juiciness of that slow roasted pork belly. We brought a cutting home from that trip, planted it in our garden and now use it for our own dishes. 

So I wondered, what other dishes we could possible make with this plant? 

Our friend, Chef Austin, helped us create another very filipino dish using this ingredient — Chicken Adobo Karimbuaya 

Chicken Adobo Karimbuaya

INGREDIENTS

• Pork Liempo 500g (cubed)

• Chicken fillet 500g (fillet)

  Garlic cloves 8pcs (chopped)

• Shallots 3pcs (chopped)

• Karimbuaya 2 cups (1 cup minced, 1 cup finely sliced)

• White Vinegar 1⁄2 cup

• Black peppercorns 1⁄2 tsp (crushed)

• Bay leaves 2pcs

• Soy sauces 1⁄2 cup

• Whole garlic 5pcs (sliced in the middle)

• Rosemary 1 Tbsp (fresh or dried)

• Water 1⁄2 cup

• Salt (to taste)

• Pepper (to taste)

PROCEDURE

For the Pork

1. In a pot, sear the pork until it's brown, add in shallots, garlic, soy sauce, pepper, and saute them until fragrant.

2. Pour in water then let it boil until pork is tender.

3. Add in the white vinegar. Do not mix once vinegar is added.

4. Simmer this for 5 minutes.

5. Remove the pork and set aside then save 1⁄4 c of adobo sauce for the chicken.

6. Leave a little amount of adobo sauce in a pan. Then add in the sliced karimbuaya.

7. Stir for two minutes.

8. Serve with karimbuaya as toppings.

For the Chicken

1. Season the chicken with salt and pepper. Cut a slit on the side of the chicken. Insert the chopped karimbuaya in the cavity of the chicken then add in the adobo sauce inside too. Cover with foil then Bake chicken for 30 minutes at 350 degrees Fahrenheit.

2. Together with the chicken, add in oil, fresh or dried rosemary with the whole garlic. Bake this for 10 - 15 minutes.

3. In a platter, plate the chicken and pork adobo, topped with the karimbuaya adobo sauce.

4. Garnish with baked garlic and rosemary, then serve.

Gourmet Grilled Cheese a la Lucky Lucy

“Best grilled cheese I’ve ever made”

Trissy Gopez, Executive Producer, Dissident Inc.

We started this blog with the intention of just constantly churning out photo and video content to share with our potential viewers/readers. We ended up enjoying it so much that it has made us scour the www to find THE best recipes using new products available in the market. Not only does it help us get to our goal, but it also helps us spread the word and give support to these small businesses (like us!) out there.

Okay, so enough babbling and let’s get down to business!

Ingredients (serves 2)

• 4 thick slices of bread. We used milk bread in ours

• Mayonnaise for thinly spreading. We used japanese mayo

• 6oz grated Pecorino cheese

• 3oz cheddar cheese

• 2 slices cream cheese

• 1 white onion, cut into rings

• pinch of dried thyme

• pinch of dried rosemary

• 1/2 tsp brown sugar

• salt & pepper to taste

• 1 1/2 tbsp butter

• 1/2 tbsp olive oil

INSTRUCTIONS

1. Saute the onions in the olive oil and butter. Add thyme, rosemary, salt & pepper and caramelize (around 10min)

2. Add brown sugar into the onions and cook for 1min. Put in a plate and set aside

3. Put a thin layer of mayonnaise on each pc of bread

4. In the same skillet used to cook the onions, add butter pinch of rosemary & thyme and place the slices of bread, mayonnaise side down.

5. Put the cheese on top of the bread and once it starts to melt, put in the caramelized onions from earlier.

6. Check the underside of your bread to see if the bread is to your doneness and sandwich the two together.

7. Make sure to cook on low heat to avoid burning of the bread.

VOILA! serve & enjoy!

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