Maskara

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

To boil the maskara :

1 whole maskara (about 11/2 kilos), cleaned
1 whole garlic
1 whole onion
a thumb-sized piece of ginger
10 peppercorns
a bay leaf
water
salt

To complete the dish :

2 tbsps. of finely minced garlic
2 tbsps. of finely chopped ginger
1 onion, chopped
1 carrot, julienned
2-3 stalks of celery, cut into slivers
1 bell pepper, cut into slivers
dark soy sauce
2 tbsps. of oyster sauce
3 tbsps. of cooking oil
1 tsp. of sesame seed oil

Cooking procedure :

Place the maskara in a large saucepan or casserole. Cover with water. Add all the ingredients for boiling and a teaspoon of salt. Set over high heat and bring to a boil. Lower the heat, cover and simmer for an hour to an hour and a half or until very tender. Alternatively, pressure cook for about 40 minutes, counting from the time the valve starts to whistle. Drain and cool. Strain the broth, cool and freeze for future use.

When the maskara has cooled completely, cut into 1″ wide by 3″ long pieces.

Heat a large skillet or wok. Pour in the cooking oil and heat until smoking. Saute the garlic, ginger and onion until fragrant. Add the carrot, celery and bell pepper. Cook, stirring, for about 30 seconds. Add the cut maskara and cook over high heat for about 2 minutes. Season with soy sauce. How much soy sauce you will need depends on how much salt you used when boiling the maskara. Normally, about 1/4 cup should be enough. Cook, stirring, for another 2 to 3 minutes. Add the oyster sauce and stir a few more times. Turn off the heat, drizzle the sesame seed oil over the maskara and vegetables and stir a few times.

Serve hot.

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June 8, 2004  Print This Post   
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Comments

4 Responses to “Maskara”
  1. Rudy Bubuli says:
    March 20, 2007 at 2:14 pm

    wow sarap talaga yang maskara, my father is an expert of this recipe, I remember one time when I brought a pig head in tondo, the plan is get it roasted by bakery. But then he said he’ll just cook maskara from it. My matakaw cousin, then came and we drink beer, he ate almost half of it. After some few months he died of heart attack at the age of 39, my golly bubuly, taba kasi ng ganitong pagkain eh.

    Reply
  2. Rey Langit says:
    March 20, 2007 at 2:17 pm

    Just the same, I have a friend who likes sisig, lechon, maskara, chicharong bulaklak he did no last 39 years of his life, he died at the age of 26, wow that’s breaking the record.

    Reply
  3. Elena "libog" Picache says:
    March 20, 2007 at 2:19 pm

    hey … let’s not talk of death here. We are presenting foods here, delicious foods. If you dont want to die don’t eat, if you want to eat dont die.

    Reply
  4. Yvette says:
    March 5, 2008 at 2:53 pm

    i used to eat this “halo” during my high school days in a chinese resto inside the textile market in Divisoria (aling simang’s, if i remember it right). i dont know how to cook it to-date. gotta try ur recipe for the maskara. tnx… :-)

    Reply
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