Duck Meat & Chicken Liver Rillettes

By           :              Mymy Suajico-Santiago蔡马安

Rillettes are commonly prepared with Pork, where the meat is shredded, cooked in fat, salted & seasoned to form a paste. Often used in bread as spread and served in room temperature.

Making Rillettes have been known to be the most popular methods of meat preservation back in the fifteenth century in France. Nowadays, it remains to be one of the most practical recipe applications for excess meat in your coolers.

This is my version of Rillettes using the Roast duck leftover and Chicken liver for added essence and texture. Chicken liver compared to duck liver is sharper in flavor, plus it’s cheap and very much available for all seasons.

 

Ingredients:

3/4 lb.           roasted duck meat (grounded or flaked)- Any type of cooked duck will do

1/4 lb.           Chicken Liver

3 pcs.            Bay Leaf

4 pcs.            Shitake Mushrooms

1/2 pc.           White onions

1 tbsp.           garlic

1/2 tbsp.         light brown sugar

                  Oil for sautéing

1 shot            scotch/brandy/cognac (whichever is available)

1 tbsp            favorite herbs or Mrs. Dash salt free original blend (For convenience I used Mrs. Dash as it has all the blend of spices I want) 

                  http://www.mrsdash.com/products/All-Purpose-Original-Blend/1

Options for fat: (choose 1, I used drippings on mine)

¼ lb. non-fat butter

¼ cup EVOO

¼ cup Duck Drippings

To taste          red pepper flakes, salt & pepper

How to cook the Chicken Liver:

Simmer Chicken Liver, shitake in water with Bay Leaves until cooked & tender. Remove from heat, take out the bay leaves & fluid, set aside.

Caramelize onions & garlic in a pan. Add light brown sugar, continue to sauté until melted and remove from heat.

In a food processor add all the ingredients including the caramelized onions, grind & you’re done...how easy was that?

Great as pate, sandwich spread or dip

Pancit Molo 云吞面莫洛 (Molo Wonton Noodles)

by    : Mymy Suajico 蔡马安

Pancit Molo is the comfort food of the Philippines. More than just food, it holds the history of Molo in a bowl. Before the Spanish colonization of the Philippines, Iloilo was already having a flourishing trade with the Chinese through one of its districts which was Molo. Some of the Chinese traders eventually decided to settle down in the place and took local women as their wives. It was the early Chinese settlers who introduced wonton to the natives. In time, the recipe was handed down from generations to ge nerations. Reinterpreted by native Filipinos & strongly inspired by Spanish who ruled the Philippines for almost 400 years.  云吞面 “Huntun” (wonton) which was Chinese in origin eventually was Hispanicized as “Pancit Molo,” Spain being the strongest culinary influence of the Philippines. Pancit Molo therefore, strictly speaking is a fusion cuisine.

Presence of my family’s own Chinese heritage (Chua-Cua Association)

in Iloilo City,Philippines

In this photo is my late 'Ang Kong' (Grandfather): "Chua Kim Puat" (Vicente Suajico) , this is the wall in the Che Yong Cua Chua Bacolod Office honoring the past Presidents of the Clan Association

This is my own interpretation of Pancit Molo. I have added shrimp to oomph! the Asian flavor stronger. A home recipe passed down from my Filipino-Spanish maternal side (Britanico) & influenced by my paternal Chinese side (Suajico 蔡) – both incidentally, have direct roots in Iloilo, Philippines.

Pancit Molo Ingredients:

Wonton & Filling:
1 pack                    wonton wrappers
1 cup                     lean ground pork
1 cup                     roughly chopped shrimp
1/4 cup                   white onions (chopped)
1                          egg
¼ cup                     chopped jicama (optional)
Freshly ground             black pepper
To taste                   iodized salt

In a mixing bowl, combine all filling ingredients.
Fill in the wonton wrappers and chill for 3 minutes to set.

link provided for wrapping fillings into wonton:
http://justonecookbook.com/blog/how-to/how-to-wrap-a-wonton/ 

Stock:
1 lb.                      Chicken breast
2 cups                    shrimp broth*
6 cups                    chicken broth
To taste                   fish sauce
To taste                   black pepper (freshly ground)
*Shrimp broth extracted from shrimp heads using mortar & pestle and water
3 cloves                   garlic, minced
To sauté                  Canola oil
1  pc.                       small onion, chopped
Garnish:
1 tbsp                     spring onions chopped

In a pot, combine shrimp & chicken broth. Upon easy boil, add in chicken breast until cooked. Remove chicken, flake and put back into the stock. Upon boil, add in wantons and simmer for 10 to 15 minutes. Use fish sauce to salt (this gives your stock the “umami” taste.

In a separate pan, Sautee garlic & onions, brown & caramelized. Pour this all in the pot. Top with spring onions, add in pepper…serve.