INdulge!
VOL.5 ISSUE 73 • JUNE 14, 2012
EDGEDAVAO
FOOD
It’s not so hard!
by: Bai Fauziah Fatima Sinsuat Ambolodto, MBA
WHEN it comes to cooking or baking even, inspiration can come from the most surprising places. A favorite childhood memory, holiday destination or something that caught your eye in a magazine. It could even be a person whom you love or hate --- inspiration comes in the most unexpected form. Thus, for this week’s recipes, inspiration struck me while watching the FIFA regulated friendly football match between the Indonesia and the Philippines (kudos to the National Team for a 2-2 draw).
Yes, I love sports but I am not one to get myself dragged in the pitch. I watch games, cheer on my favorite teams and admire the skills of the players --- that is how I show my support (for those who know me, yeah I know, I do more than that). I get way too emotional whenever I am wathing a game. I feel like I am in the stands with the many other spectators --- getting irked when calls are not properly made and cards are not given, pissed whenever goals are not saved by the goalie or whenever one gets kicked and or striked and of course elated when our national team scores a goal! I love the game and I respect the players. Salute! Have a go at these hotdog variations I came up with during the 90-gut wrenching-action filled-wash board abs exhibition-minute game. Why hotdogs?
Just like our National team, a hotdog can easily adapt to different flavor variations without losing its original taste --- whatever flavor may be added, the hotdog can and will exude its flavor. To wit, a hotdog is a sausage served in a sliced bun. It is very often garnished with mustard, ketchup, onions, mayonaise, relish and/ or sauerkraut. Claims about
all Dad, you taught me to be a somebody amidst the many nobody without stepping on anybody. I love you Daddy. Happy Father’s Day! JDJ ADOBO INFUSED HOTDOG Paying homage to one of the best defensive midfielder, Filipino-Dutch born intenational footballer and current captain of the Philippines National U23 foot-
hotdog invention are difficult to asses. The term ‘dog’ has been used as a synonym for sausage since 1884. Accusations that sausage makers used dog meat date to at least 1845. The suspicion that sausages contained such was ‘occasionally justified’. (www.wikipedia.com/ hotdog). Explore the depths of the magnificent hotdog and try these recipes at home. You can add or vary the flavors depending on your liking. Your imagination is your limitation. Oh and do keep the beer nearby. Happy Cooking! Advance Happy Father’s day to my forever King and Superman, my Dad, Samel G. Ambolodto. I may not have been what you have wanted me to be but you and Mama have always been at my back, providing me with anything, everything and more. But best of
ball team, JDJ is literally on fire-- just like this recipe. I learned from his cousin, Brina, that JDJ loves adobo and so I thought of an adobo infused hotdog that could be eaten anytime and anywhere. Broil the hotdog of your choice. I do this to lessen the fat in my hotdog and the greasiness of the oil. However, broiling is just an option and thus you can fry or grill your hotdogs to your liking. In a separate pan, combine soy sauce, vinegar, minced garlic, slivered onions, bay leaf, whole peppercorns, salt, cayenne pepper and freshly ground black pepper. This would be your adobo base. You can adjust the ingredients and do your own adobo. Simmer over low heat until the sauce thickens. Season to taste. Add your broiled hotdog. Simmer for a full minute or two or until ypur hotdog
gets plumpy and dark colored. Turn off the heat and place your adobo infused hotdog in a separate plate. Assemble your hotdog. Butter and toast your bun for a crunchier and smoky taste. Next, place your hotdog in the middle of the bun, drizzle with mayonnaise, top with grated cheese and toasted garlic. For a more adobo-ish flavor, you can
drizzle some of the thickened sauce on top. CAGARA DRUNKEN DOGS This Danish born Filipino professional footballer, playing left back, represents the Philippines at International level, having played for Denmark at various youth levels before. He was the youngest debutant of the Danish Superligaen championship and the fourth youngest debutant in Brondby club history. Accordingly, I learned that he loves the taste of beer (well he is European and a Danish at that). Thus, I though of a way of marrying the rich taste of beer and the subtle flavor of hotdogs. I marinated the hotdog in beer for three (3) hours. Do not marinate the hotdog for too long, the beer may overpower the flavor of the hotdog. Keep it tightly sealed and refrigerate. Chargrill the hotdog -- do not burn them. The smoky flavor, the taste of the beer and the subtleness of the hotdog makes a fantastic explosion in the palate. Butter and toast the hotdog bun and place chargrilled hotdog in the middle. Top with mayonnaise, mustard and pickle relish. MULDERS SMOTHERED BUFFALO DOGS The Filipino-Dutch pro-
fessional footballer who plays as an attacking midfielder for the Ado Den Haag in the Netherlands and Philippine Azkals, is as silent and sneaky as an assassin on the pitch. Having the opportunity to exchange pleasantries with the guy, I learned that he likes to explore on different dishes and adores the explosion it creates in his palate. A selfconfessed foodie, he eats anything except pork. Broil your hotdog first. Get it plumped. Afte such, roll your hotdog in sifted but unflavored flour. Next, dip your coated hotdog in a batter (combine egg whites, flour, salt and pepper, cayenne pepperand safron powder) and coat with Japanese breadcrumbs. Deep-fry your hotdogs until golden brown. Toast buttered hotdog bun. Set aside. In a separate bowl, combine hot sauce, coarse chili seeds and light syrup. Mix well. Toss deep-fried hotdog and coat well. Place coated hotdog in the middle of the bun, top with garlic flavored mayonnaise and grated cheese. Tell me what you think of this recipe. Email me your questions, suggestions and comments at iamtheroyalchef@gmail.com.