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Tuesday, December 1, 2009
Chicken Guisado
Monday, November 16, 2009
Fried Calamari
Ingredients:
* 1 kg medium sized Squid
* 2 egg whites
* 1 cup plain (all-purpose) flour
* 1 cup oil
* Juice of 5 calamansi (lime)
* Salt
* Chili Pepper
Cooking Procedures:
1. Clean the Squid, remove the head, ink sacs and tentacles
discarded, outer purple skin peeled off and do not cut squid open.
2. Slice squid into ½ inch rings. Marinate in calamansi juice for
about 25 minutes.
3. Dip squid rings in egg whites, then dredge in flour.
4. Heat oil in a wok and fry squid rings in hot oil a few pieces at a
time until they turn golden yellow, about 1 minute. Do not
overcook as this will make the squid tough.
5. Remove squid rings from the wok and drain on paper towels.
Season with salt and pepper.
6. Serve with Garlic Mayonnaise Dip as an appetizer.
* 2 egg whites
* 1 cup plain (all-purpose) flour
* 1 cup oil
* Juice of 5 calamansi (lime)
* Salt
* Chili Pepper
Cooking Procedures:
1. Clean the Squid, remove the head, ink sacs and tentacles
discarded, outer purple skin peeled off and do not cut squid open.
2. Slice squid into ½ inch rings. Marinate in calamansi juice for
about 25 minutes.
3. Dip squid rings in egg whites, then dredge in flour.
4. Heat oil in a wok and fry squid rings in hot oil a few pieces at a
time until they turn golden yellow, about 1 minute. Do not
overcook as this will make the squid tough.
5. Remove squid rings from the wok and drain on paper towels.
Season with salt and pepper.
6. Serve with Garlic Mayonnaise Dip as an appetizer.
Pancit Canton
Pancit Canton
INGREDIENTS:
100 gms chopped garlic
500 gms chopped onion
1 kilo pork fats
5 bottle crab fat
30 pcs boiled egg yolk
100 gms atsuete soaked in oil
100 gms kinchay
100 gms calamansi juice
40 gms fish sauce
1 kilo luglog noodles
60 gms baby squid
60 gms pork skin crackling
60 gms onion leeks
60 gms sliced boiled egg
60 gms shrimp
salt and pepper to taste
PROCEDURE
Boil pork fat until it produces oil. Saute garlic onion and oil colored with atsuete. Put crab fat and the rest of the oil. Add the calamansi juice, fish sauce, and egg yolk. Season with salt and pepper.
With boiling water, blanch luglog noodles until cooked. Strain. Place in mixing bowl together with the sauce. Put in a plate garnish with seafoods and spring onions.
Courtesy of Dusit Hotel
(Source: The Best of MOD Kitchen)
Rellenong Bangus
Rellenong Bangus
INGREDIENTS:
3 pieces Chorizo bilbao halved and sliced lengthwise
4 pieces vienna sausage halved and sliced lengthwise
1 small bangus (250g milk fish)
1 tbsp. soy sauce
freshly ground black pepper
1 bay leaf
1 tbsp. celery, finely chopped
1 medium onion, chopped
2 tbsp. fat packed with chorizo bilbao
2 cloves garlic, minced
1 medium tomato, skinned, seeded and chopped
3 tbsp. green peas
3 tbsp. raisins
1 small red bell pepper
1 lightly beaten egg
sea salt to taste
oil for brushing
banana leaves (optional)
PROCEDURE
With the side of a kitchen knife, gently pound the fish to loosen the meat from the skin, then break the big bone at the neck. Through the neck, insert the handle of a tablespoon and carefully scrape the meat from the skin, pushing towards the tail. Break the bone at the tail and pull out meat and set aside.
Lay the skin in a shallow dish, marinate fish skin in calamansi juice, soy sauce and pepper and set aside for 20 minutes.
Place bayleaf, celery and half of the onion in a saucepan, add 1 cup water and bring to boil. Reduce heat and simmer for 5 minutes, then add the fish meat and simmer for another 5 minutes and strain. Carefully remove bones, then flake the meat.
Sauté garlic, add remaining onion and tomato, cook for 3 minutes, and add peas, raisins, bell pepper, fish meat, chorizo and vienna sausage. Season to taste and cook for 5-6 minutes.
Allow the mixture to cool. Stir in egg. Stuff the mixture into the marinated skin and brush with oil. Place in a greased baking pan or lined with banana leaves and bake in a preheated oven until the skin is golden (about 20-30 minutes). Transfer to platter and serve.
Filipino mussel Soup
Filipino Mussel Soup
Ingredients:
1 1/2 pounds fresh tahong (mussels), cleaned
1 medium or 1/2 large sweet onion, sliced
3 cloves garlic, diced
1 thumb sized ginger, finely sliced
3 Roma tomatoes, chopped into chunks
1 tablespoons vegetable oil
2-3 tablespoons patis (fish sauce), add more if you want in the end
6-7 cups water
3 big handfuls of fresh spinach/kangkong
Steamed jasmine rice
Directions:
1. Heat the oil in a medium, heavy-bottomed pot over medium-high heat.
2. Add the onion, garlic, and ginger, and saute until the onion is translucent and they’re fragrant.
3. Add the chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.
4. Add half the water and fish sauce and heat to a boil.
5. Add the mussels and the remaining water, just enough to barely cover!
6. Cook till the mussels open over medium high heat. Right when they’re done, toss in the spinach (as much as you want), stir and season with pepper and more fish sauce if you want.
7. Take of the heat and serve with a small bowl of steamed jasmine rice and pour the soup onto it and slurp the rice and soup together.
1 medium or 1/2 large sweet onion, sliced
3 cloves garlic, diced
1 thumb sized ginger, finely sliced
3 Roma tomatoes, chopped into chunks
1 tablespoons vegetable oil
2-3 tablespoons patis (fish sauce), add more if you want in the end
6-7 cups water
3 big handfuls of fresh spinach/kangkong
Steamed jasmine rice
Directions:
1. Heat the oil in a medium, heavy-bottomed pot over medium-high heat.
2. Add the onion, garlic, and ginger, and saute until the onion is translucent and they’re fragrant.
3. Add the chopped tomatoes, and saute until the tomatoes begin to soften, about 2 minutes.
4. Add half the water and fish sauce and heat to a boil.
5. Add the mussels and the remaining water, just enough to barely cover!
6. Cook till the mussels open over medium high heat. Right when they’re done, toss in the spinach (as much as you want), stir and season with pepper and more fish sauce if you want.
7. Take of the heat and serve with a small bowl of steamed jasmine rice and pour the soup onto it and slurp the rice and soup together.
Menudo Garbanzos(Chick peas stew)
Menudo Garbanzos
Ingredients:
300g pork loin
300g pork liver
200g garbanzos (chick-peas)
2 brown onions
2 tomatoes
2 potatoes
1 red pepper
2 cloves garlic
50ml vegetable oil
600ml beef stock
salt to taste
freshly ground black pepper
300g pork liver
200g garbanzos (chick-peas)
2 brown onions
2 tomatoes
2 potatoes
1 red pepper
2 cloves garlic
50ml vegetable oil
600ml beef stock
salt to taste
freshly ground black pepper
Directions:
1. Cut the pork loin and liver into cubes.
2. Bring 2 saucepans of water to the boil. Blanch the pork and the liver separately.
3. Drain and allow to cool.
4. Soak the garbanzos in cold salted water for 2 hours, then drain, rinse thoroughly and cook in fresh water.
5. Drain again and allow to cool.
6. Dice the onions, tomatoes and potatoes. Crush the garlic. Finely chop the red pepper.
7. Heat the oil in a large pan. Saute the onion, tomato and garlic for 3-4 minutes, then add the pork meat and liver and continue to stir-fry for a further 3 minutes.
8. Add the potato, red pepper and beef stock. Season to taste with salt and freshly ground black pepper and bring to the boil.
9. Lower heat and add garbanzos, then place a tightly fitting lid on the pan and simmer gently for 20-25 minutes.
1. Cut the pork loin and liver into cubes.
2. Bring 2 saucepans of water to the boil. Blanch the pork and the liver separately.
3. Drain and allow to cool.
4. Soak the garbanzos in cold salted water for 2 hours, then drain, rinse thoroughly and cook in fresh water.
5. Drain again and allow to cool.
6. Dice the onions, tomatoes and potatoes. Crush the garlic. Finely chop the red pepper.
7. Heat the oil in a large pan. Saute the onion, tomato and garlic for 3-4 minutes, then add the pork meat and liver and continue to stir-fry for a further 3 minutes.
8. Add the potato, red pepper and beef stock. Season to taste with salt and freshly ground black pepper and bring to the boil.
9. Lower heat and add garbanzos, then place a tightly fitting lid on the pan and simmer gently for 20-25 minutes.
Fried prawns with curry sauce
Fried Prawns with Curry Sauce
Ingredients:
20 large prawns, shelled
2 large eggs, beaten
3/4 cup flour
1 cup ice-cold water
salt and pepper for seasoning
1 cup mayonnaise
1 tsp curry powder
2 tsp chopped parsley
oil for deep frying
20 large prawns, shelled
2 large eggs, beaten
3/4 cup flour
1 cup ice-cold water
salt and pepper for seasoning
1 cup mayonnaise
1 tsp curry powder
2 tsp chopped parsley
oil for deep frying
Directions:
1. In a bowl, make the batter by mixing together the eggs, flour and water. Season with salt and pepper. 2. For the sauce, mix together the mayonnaise, curry powder, and chopped parsley in a small bowl. Add more curry powder, if desired.
3. Heat oil in a deep fryer. Dip prawns in the batter, then deep fry for about 2-4 minutes, until golden brown and cooked. Drain.
4. Serve with steamed rice and the curry sauce.
1. In a bowl, make the batter by mixing together the eggs, flour and water. Season with salt and pepper. 2. For the sauce, mix together the mayonnaise, curry powder, and chopped parsley in a small bowl. Add more curry powder, if desired.
3. Heat oil in a deep fryer. Dip prawns in the batter, then deep fry for about 2-4 minutes, until golden brown and cooked. Drain.
4. Serve with steamed rice and the curry sauce.
Beef Congee
Beef Congee
Ingredients :
1 cup of uncooked rice, preferably unwashed and clean
6-7 cups of meat broth
2 cups cubed ox tongue
2 cups fried and cubed tokwa (tofu)
1/4 cup coconut vinegar
1/4 cup dark soy sauce
1 teaspoon brown sugar
1 small onion, sliced thinly
1/2 head of garlic, peeled and crushed
1 chili pepper, crushed
salt and pepper
toasted garlic and finely chopped onion leaves for garnish
1 cup of uncooked rice, preferably unwashed and clean
6-7 cups of meat broth
2 cups cubed ox tongue
2 cups fried and cubed tokwa (tofu)
1/4 cup coconut vinegar
1/4 cup dark soy sauce
1 teaspoon brown sugar
1 small onion, sliced thinly
1/2 head of garlic, peeled and crushed
1 chili pepper, crushed
salt and pepper
toasted garlic and finely chopped onion leaves for garnish
Preparations:
1. Pour the unwashed rice in a casserole and set over medium heat.
2. Toast rice until slightly browned. Pour in the meat broth to rice. Stir well. Season with a little salt or patis.
3. Bring to a boil then lower the heat. Cover and simmer for forty-five minutes to an hour with occasional stirring. At the end of the cooking time, the grains should be well puffed and the mixture should be thick.
4. If you wash the rice, drain it well and place in the casserole with the broth.
5. While the rice cooks, prepare the topping. Mix together the vinegar, soy sauce, sugar, about 1/2 tsp. of ground black pepper, the sliced onion, crushed garlic and chili pepper. Pour the mixture over the cubed ox tongue and fried tokwa and toss well.
6. When cooked, fill the individual bowls with lugaw until about 2/3 full. Arrange the cubes of ox tongue, tokwa and sliced onions at the center.
7. Sprinkle with finely chopped onion leaves and toasted garlic.
8. Serve hot.
1. Pour the unwashed rice in a casserole and set over medium heat.
2. Toast rice until slightly browned. Pour in the meat broth to rice. Stir well. Season with a little salt or patis.
3. Bring to a boil then lower the heat. Cover and simmer for forty-five minutes to an hour with occasional stirring. At the end of the cooking time, the grains should be well puffed and the mixture should be thick.
4. If you wash the rice, drain it well and place in the casserole with the broth.
5. While the rice cooks, prepare the topping. Mix together the vinegar, soy sauce, sugar, about 1/2 tsp. of ground black pepper, the sliced onion, crushed garlic and chili pepper. Pour the mixture over the cubed ox tongue and fried tokwa and toss well.
6. When cooked, fill the individual bowls with lugaw until about 2/3 full. Arrange the cubes of ox tongue, tokwa and sliced onions at the center.
7. Sprinkle with finely chopped onion leaves and toasted garlic.
8. Serve hot.
Beef Pochero recipe
Beef Pochero
Ingredients:
1 to 2 pounds sirloin steak, sliced into small pieces
1 ripe plantain banana, cut into serving pieces
1 pepperoni or chorizo
½ medium-sized green cabbage, sliced
8 peppercorns
1/2 plantain, peeled and boiled
1 clove garlic, finely crushed
6 cups water
2 cloves garlic, crushed
6-ounce can chick peas
1 bunch green onions or scallions
1 small sweet potato or yam, peeled and boiled
1 potato, quartered
2 tablespoons oil
1/4 pound green beans
1 small onion, quartered
1 ripe plantain banana, cut into serving pieces
1 pepperoni or chorizo
½ medium-sized green cabbage, sliced
8 peppercorns
1/2 plantain, peeled and boiled
1 clove garlic, finely crushed
6 cups water
2 cloves garlic, crushed
6-ounce can chick peas
1 bunch green onions or scallions
1 small sweet potato or yam, peeled and boiled
1 potato, quartered
2 tablespoons oil
1/4 pound green beans
1 small onion, quartered
Pochero sauce:
1 medium-size eggplant
1/4 cup white vinegar
salt and pepper to taste
1 medium-size eggplant
1/4 cup white vinegar
salt and pepper to taste
Preparations:
1. Simmer beef in water until tender. Set aside broth.
2. Boil potato in beef broth and set aside. Boil plantain and set aside.
3. In a large skillet or saucepan, sautee garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste.
4. When ready to serve, garnish with banana and potato. Serve with pochero sauce.
5. To make pochero sauce, boil eggplant and remove skin. Mash with plantain and sweet potato. In a pan over heat, add the vinegar, garlic, salt and pepper. Mix well.
2. Boil potato in beef broth and set aside. Boil plantain and set aside.
3. In a large skillet or saucepan, sautee garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste.
4. When ready to serve, garnish with banana and potato. Serve with pochero sauce.
5. To make pochero sauce, boil eggplant and remove skin. Mash with plantain and sweet potato. In a pan over heat, add the vinegar, garlic, salt and pepper. Mix well.
Sunday, November 15, 2009
Bulalo (Spicy Beef Shank Soup)
Bulalo is a dish made of beef cooked and boiled until tender. It can be cooked with loads of vegetable found in this recipe or just beef garnished with lots of spices. It is a one of those spicy soup that you can’t get enough of.
Bulalo (Spicy Beef Shank Soup)
Ingredients:
1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion, diced
4 stalks chopped onion leeks
¼ cup dried banana blossom
1 cob of yellow corn, sliced into 3 or 4 parts
1 cup cabbage (optional)
1cup pechay (optional)
3 string beans (optional)
Pinch of salt & pepper
Water
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi or lemon
2 pieces hot chili pepper
1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion, diced
4 stalks chopped onion leeks
¼ cup dried banana blossom
1 cob of yellow corn, sliced into 3 or 4 parts
1 cup cabbage (optional)
1cup pechay (optional)
3 string beans (optional)
Pinch of salt & pepper
Water
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi or lemon
2 pieces hot chili pepper
Preparations:
1. Boil the beef shank in a big pot, bring to boil. Throw away the water.
2. Boil beef shank once again in medium heat for about 2 hours until beef is tender and broth is flavorful.
3. Add water if necessary.
4. Add the yellow corn since it takes more time to make it tender
5. Add the onions, leeks and banana buds.
6. Add salt & pepper and patis as seasoning.
7. Serve hot with soy sauce, calamansi, and hot chili pepper.
8. You may omit the vegetable ingredients depending on your preference.
2. Boil beef shank once again in medium heat for about 2 hours until beef is tender and broth is flavorful.
3. Add water if necessary.
4. Add the yellow corn since it takes more time to make it tender
5. Add the onions, leeks and banana buds.
6. Add salt & pepper and patis as seasoning.
7. Serve hot with soy sauce, calamansi, and hot chili pepper.
8. You may omit the vegetable ingredients depending on your preference.
Bef Knucle Sinigang
Beef Knuckle Sinigang is another way to cook the famed Filipino sour soup termed as sinigang. This dish is a traditional kare-kare ingredients in sinigang.
Beef Knuckle Sinigang
Ingredients:
1 kilo beef knuckles cut into serving pieces
16 cups water
1/2 cup tomato quartered
1/2 cup onions quartered
2 cups puso ng saging sliced (250 g.)
2 cups pechay tagalog cut up (100 g.)
3 pieces long green chili
2 (25 g.) sachets Sinigang sa Sampalok Mix with Gabi
1 kilo beef knuckles cut into serving pieces
16 cups water
1/2 cup tomato quartered
1/2 cup onions quartered
2 cups puso ng saging sliced (250 g.)
2 cups pechay tagalog cut up (100 g.)
3 pieces long green chili
2 (25 g.) sachets Sinigang sa Sampalok Mix with Gabi
Preparations:
1. Combine first 4 ingredients in a pot and boil over low flame until meat is tender, adding more water if necessary.
2. Add in rest of the ingredients, cooking 2 minutes between each addition.
3. Stir in the sinigang mix of Sampalok with Gabi.
4. To remove the distinct aroma of beef knuckles, boil in enough water to cover then throw away the water.
5. Replace with fresh water.Afterwards, simmer until tender.
1. Combine first 4 ingredients in a pot and boil over low flame until meat is tender, adding more water if necessary.
2. Add in rest of the ingredients, cooking 2 minutes between each addition.
3. Stir in the sinigang mix of Sampalok with Gabi.
4. To remove the distinct aroma of beef knuckles, boil in enough water to cover then throw away the water.
5. Replace with fresh water.Afterwards, simmer until tender.
Stuffed Milkfish
Stuffed Milkifish
Ingredients:
1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying
1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying
Directions:
1. Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
2. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
3. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
4. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
5. Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. 6. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
7. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
8. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
9. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
1. Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
2. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
3. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
4. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
5. Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. 6. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
7. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
8. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
9. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
Adobong Isda
Adobong Isda
Ingredients:
3 pounds trout, bluefish or tangigue, dressed
1 tablespoon finely minced garlic
1/3 cup apple cider vinegar
1/4 cup water
1 tablespoon salt
1/4 teaspoon freshly ground pepper
1 small bay leaf (optional)
3 tablespoons vegetable or corn oil
3 pounds trout, bluefish or tangigue, dressed
1 tablespoon finely minced garlic
1/3 cup apple cider vinegar
1/4 cup water
1 tablespoon salt
1/4 teaspoon freshly ground pepper
1 small bay leaf (optional)
3 tablespoons vegetable or corn oil
Preparations:
1. Combine all ingredients in a saucepan except the oil.
2. Marinate for one hour. Bring to a boil. Cover and simmer for 5 minutes.
3. Remove fish and set aside. Reduce sauce to half and set aside.
4. Fry fish in hot oil till it is brown, and pour sauce in with fish. Simmer for 3 minutes and serve hot.
1. Combine all ingredients in a saucepan except the oil.
2. Marinate for one hour. Bring to a boil. Cover and simmer for 5 minutes.
3. Remove fish and set aside. Reduce sauce to half and set aside.
4. Fry fish in hot oil till it is brown, and pour sauce in with fish. Simmer for 3 minutes and serve hot.
Pork Sizzling Sisig
Sizzling Sisig is one of the most loved companion for beer. It is said to have originated from Angeles City in Pampanga. This hot and crunchy mixture of pig’s ears, snout, brain and other innards is a staple pulutan favorite. Sisig is served in an sizzling plate and topped with a raw egg. This Pinoy food can be eaten with a steaming plate of rice or by itself. There are other alternative of sisig available such as mixture of pork, tuna, chicken, bangus and tofu. Here is our tested pork sizzling sisig recipe.
Pork Sizzling Sisig
Ingredients:
½ kilo of pork cheeks
½ kilo of pork or beef tongue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper
½ kilo of pork cheeks
½ kilo of pork or beef tongue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper
For the marinade seasoning:
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt
Directions:
1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig. Top with chopped onion leaves.
10. Serve hot.
1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig. Top with chopped onion leaves.
10. Serve hot.
Beef Empanada
Beef Empanada
Ingredients:
1 pound ground beef
1 cup diced potatoes
½ cup seedless raisins
½ teaspoon salt
3 egg yolks (plus some egg whites to seal empanadas)
1 clove garlic, minced or ½ tsp garlic powder
1 tsp salt
1 small onion, minced
¼ tsp pepper
1 pound ground beef
1 cup diced potatoes
½ cup seedless raisins
½ teaspoon salt
3 egg yolks (plus some egg whites to seal empanadas)
1 clove garlic, minced or ½ tsp garlic powder
1 tsp salt
1 small onion, minced
¼ tsp pepper
Pastry
3 cups all-purpose flour
½ cup water
4 tablespoons sugar
1/3 cup oil
3 cups all-purpose flour
½ cup water
4 tablespoons sugar
1/3 cup oil
Preparations:
1. Heat oil in a frying pan. Add the ground beef until brown.
2. Place the meat to one side. Sauté garlic until brown then add onion. Mix the meat, garlic and onion then add potatoes.
3. stir and cook until potatoes are tender. Season with salt and pepper and mix in raisins.
1. Heat oil in a frying pan. Add the ground beef until brown.
2. Place the meat to one side. Sauté garlic until brown then add onion. Mix the meat, garlic and onion then add potatoes.
3. stir and cook until potatoes are tender. Season with salt and pepper and mix in raisins.
Pastry:
1. Mix and knead all ingredients until dough is soft. Sprinkle flour on a board, roll out 1/8 inch thick. Cut into 4 or 5 inch diameter circles. You can use a wide-mouthed jar or cup to cut circles.
2. put a spoonful of meat filling in the center of each circle. Fold to half moon shape, wet edges with egg whites, press to seal sides.
3. You can either fry or bake the pies. For frying, deep fry until golden brown. For baking, put in oven for 15 to 20 minutes 425 F until golden brown.
1. Mix and knead all ingredients until dough is soft. Sprinkle flour on a board, roll out 1/8 inch thick. Cut into 4 or 5 inch diameter circles. You can use a wide-mouthed jar or cup to cut circles.
2. put a spoonful of meat filling in the center of each circle. Fold to half moon shape, wet edges with egg whites, press to seal sides.
3. You can either fry or bake the pies. For frying, deep fry until golden brown. For baking, put in oven for 15 to 20 minutes 425 F until golden brown.
Crispy Pata
Crispy Pata
1 Pata, front or hind leg of a pig with knuckles
1 bottle of soda, Sprite or 7-up
1 tablespoon of salt
2 tablespoons fish sauce or patis
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate or MSG
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
1 bottle of soda, Sprite or 7-up
1 tablespoon of salt
2 tablespoons fish sauce or patis
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate or MSG
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
Preparation:
1. Clean the pork pata by removing all hairs then scraping the skin with a knife. Wash thoroughly.
2. Make four to five inch cuts on the sides of the pata.
3. Place the pata in a deep stock pot. Add soda and salt to the water.
4. Bring to a boil and simmer for 20 minutes.
5. Add the baking soda and continue to simmer for another 10 minutes.
6. Remove the pata from the pot.
7. Hang and allow to drip dry for 24 hours or you can thoroughly drain the pork pata and refrigerate for a few hours.
8. After which, rub patis on the pata and sprinkle flour liberally.
9. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
1. Clean the pork pata by removing all hairs then scraping the skin with a knife. Wash thoroughly.
2. Make four to five inch cuts on the sides of the pata.
3. Place the pata in a deep stock pot. Add soda and salt to the water.
4. Bring to a boil and simmer for 20 minutes.
5. Add the baking soda and continue to simmer for another 10 minutes.
6. Remove the pata from the pot.
7. Hang and allow to drip dry for 24 hours or you can thoroughly drain the pork pata and refrigerate for a few hours.
8. After which, rub patis on the pata and sprinkle flour liberally.
9. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
Sauce:
1. In a bowl, mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper.
2. Add salt and pepper to taste.
1. In a bowl, mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper.
2. Add salt and pepper to taste.
Pork Menudo (Pinoy Style)
Pork Menudo (Pinoy style)
Ingredients:
2-1/2 cups diced pork
2 cups water
2 tablespoons vegetable or corn oil
2 tablespoons minced garlic
1/4 cup chopped onion
1/2 cup cubed red ripe tomatoes
1 cup diced pork liver
1/2 cup pimento
2 cups diced potatoes
1/3 cup chick peas, boiled and peeled
salt to taste
2 cups water
2 tablespoons vegetable or corn oil
2 tablespoons minced garlic
1/4 cup chopped onion
1/2 cup cubed red ripe tomatoes
1 cup diced pork liver
1/2 cup pimento
2 cups diced potatoes
1/3 cup chick peas, boiled and peeled
salt to taste
Preparations:
1. In a medium pot, cook the pork in water until tender.
2. Serve 1/2 cup broth. In a medium skillet, heat oil and saute garlic, onion and tomatoes until garlic is brown, onion is transparent and tomatoes are soft.
3. Add diced pork and liver. Saute for 5 minutes.
4. Add 1/2 cup pork broth. Season with salt. Add pimento for color.
5. Add potatoes and chick peas.
6. Simmer for 10 minutes longer.
7. Serve hot.
1. In a medium pot, cook the pork in water until tender.
2. Serve 1/2 cup broth. In a medium skillet, heat oil and saute garlic, onion and tomatoes until garlic is brown, onion is transparent and tomatoes are soft.
3. Add diced pork and liver. Saute for 5 minutes.
4. Add 1/2 cup pork broth. Season with salt. Add pimento for color.
5. Add potatoes and chick peas.
6. Simmer for 10 minutes longer.
7. Serve hot.
Pinakbet
Pinakbet
Estimated cooking time: 35 minutes
Ingredients:
1/4 kilo pork with fat, cut into small pieces
2 Ampalaya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, sliced
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste
Cooking Instruction:
In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.On the same pan, saute garlic, onion, ginger and tomatoes.
In a casserole, boil water and add bagoong.
Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
Salt and pepper to taste.
Serve hot with plain rice.
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