Sabado, Abril 30, 2011

Lechon Paksiw


Ingredients

4 legs of pig lechon
1/2 cloves garlic, crushed
1/2 cup vinegar
1/2 cup sugar
1/4 tsp black pepper
2 cups lechon sauce
enough water to cover


METHOD
In a deep saucepan, combine all ingredients and bring to a boil. Let simmer until meat and skin are tender.
Makes 8 servings. 

Bulalo ( Beef Soup)



Ingredients

1 kg. beef shank, sliced into serving portions
2 Beef Broth Cube, dissolved in
4 cups water
2 tbsps. cooking oil
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup peanut butter
1 cup coconut milk
1/3 cup flour, dissolved in
1/4 cup water
2 tbsps. sesame seeds, toasted
Vegetables:
2 tbsps. cooking oil
3 cups string beans, sliced 2 inches long
3 pieces eggplants, sliced 2 inches long
1 Chicken Broth Cube

METHOD

1. Cook beef with broth just until fork-tender. Remove beef from broth but reserve broth for later.
2. Heat oil and saute garlic and onions until limp. Pour in 3 cups of reserved bert broth peanut butter and cocomilk. Add in tenderized beef and simmer for about 20 min. Thicken with flour mixture if necessary.
3. Heat oil and stir-fry vegetables together with Chicken Cubes just until crisp-tender. You can serve it as a side dish to the meat.

Dinuguan (Pork Blood Stew)

 

Ingredients:

  • 1/2 kilo pork (diced)
  • 1/8 kilo pork liver (diced)
  • 1 small head of garlic (minced)
  • 1 small onion (minced)
  • 2 pieces laurel leaves
  • 3 tablespoons oil
  • 1/2 cup vinegar
  • 3 tablespoons patis (fish sauce)
  • 2 cups stock
  • 1 cup pig blood (frozen)
  • 4 long green peppers
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

 Procedure:

  1. In a casserole, heat oil and saute garlic and onion for a minute.
  2. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
  3. Add in vinegar and bring up to a boil without stirring.
  4. Lower heat and allow simmering uncovered until most of the liquid has evaporated.
  5. Add in stock and allow simmering for 5 minutes.
  6. Add in blood, sugar and long green peppers.
  7. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
  8. Serve hot with puto.
 

    Bistek : Filipino Beef Steak

     

    Ingredients:

    1. 1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
      4 tbsp. of kalamansi (native lemon) juice
      1/4 c. of dark soy sauce
      freshly-ground pepper
      1 tsp. of minced garlic
      2 large onions, cut into rings
      2 tbsp. of cooking oil

    Instructions:

    1. In a glass mixing bowl, mix kalamansi or lemon juice and soy sauce. Add beef, garlic and ground pepper. Mix well. Let sit in the refrigerator for 30 minutes.
      Heat a heavy skillet. Add oil. Lightly fry the onion rings. Remove from skillet and drain on paper towels. Keep warm.
      Reheat oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the beef has been cooked, pour the marinade into the skillet and boil for 1 minute. Arrange beef slices on a plate. Place the onion rings on top. Pour the sauce over the onions and beef. Serve at once.
    Cooking time (duration): about 50 including marinating time.

    Chicken Pochero


    Ingredients:
    • 2 to 3-pound chicken
    • salt to taste
    • 2 plantain bananas
    • 1 chorizo de Bilbao or pepperoni
    • 10 peppercorns
    • 2 tablespoons vegetable oil
    • 8-ounce can chick peas
    • 1/2 cup water
    • 1/2 small green cabbage, quartered
    • 1 clove garlic, crushed
    • 1/2 small head bak choy (Chinese vegetable), cut into 2-inch slices
    • 2 small potatoes, quartered
    • 1 small onion, diced
    • 8-ounce can tomato sauce

     Procedures:
     1. Stew chicken in enough water to cook. Add sausage, peppercorns and salt and cook until done. Drain the juice and set aside.
    2. Boil plantains separately (10 minutes if green, 5 minutes if ripe). Peel after cooking and set aside.
    3. Using the drained juice of the chicken, cook potatoes until done; add the cabbage and bak choy and set aside.
    4. Saute the garlic, onion, tomato sauce, chicken and sausage in the 2 tablespoons of oil. Add 1/2 cup water and chick peas and continue to cook for about 10 minutes. Serve chicken with cabbage, bak choy, potatoes and bananas.
    5. Serves: 4 – 6

    Pesang Manok or Boiled Chicken with Vegetables




    Ingredients :
    • 1 2 to 3 pound chicken, cut into serving pieces
    • 1 teaspoon salt
    • 1/2 onion, cut into wedges
    • 1 bunch chopped scallions
    • 1 head bak choy (Chinese vegetable)
    • 1 tablespoon peppercorns
    • 2 medium-size potatoes
    • 1/2 small green cabbage

    Method:

    1. Boil chicken in enough water to cover, with onion, potatoes, peppercorns and salt.
    2. When chicken is tender, add the cabbage, bak choy and scallions.
    3. Cook until vegetables are crisp-tender. Serve hot. Serves 4. 

     
    4. Serves 4 people

    Pininyahang ManoK or Chicken Pineapple



    Ingredients:

    2 lbs chicken (thighs and legs)
    1 teaspoon garlic minced
    1 medium can sliced pinapple Delmonte
    1 teaspoon onion chopped
    1/2 spoon soy sauce
    1 teaspoon cooking oil

     Procedures:

    Saute garlic and onion to the cooking oil. Add chicken stir for 2 minutes then add soy sauce stir and then add the sliced pinapple also add the pinapple juice. cook for 10-15 minutes.

    Kare Kare

     

    Meat Ingredients:

    • 1/2 kilo beef's oxtail; cut in 3-inch chunks
    • 1/2 kilo beef's tripe; cut in 2-inch x 3-inch
    Vegetables Ingredients:
    • 4 pieces eggplant, sliced in 1-inch thick
    • 1 bundle pechay (bok choy); cut into 2 pieces
    • 10 string beans; cut in 2-inch long
    • 1 banana heart (puso ng saging); cut in lengths
    Other Ingredients:
    2 pieces onions; chopped
    2 heads garlic; minced
    2 tablespoons annatto (atsuete) seeds
    1 cup peanut butter
    1/4 cup grounded toasted rice
    Salt and pepper to taste
    Bagoong alamang
    Cooking oil (olive oil preferred)
    Water

    Kare Kare Cooking Instructions:

    Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.
    Boil beef’s oxtail with enough water to cover until tender. Strain oxtail and save broth. Meanwhile, blanch beef's tripe with boiling water and set aside.
    Using 1 tablespoon of annato oil, sauté garlic and onion in a large saucepan. Add oxtail, saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth just enough to create a sauce. Simmer, then add the vegetables. When tender, add the grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season with salt and pepper to taste. Simmer, then serve hot with bagoong alamang. 

    Pork Binagoongan Recipe (Binagoongan na Baboy)

     

     

    Ingredients:

    1 kilo pork liempo; cut in serving pieces
    1/2 cup shrimp bagoong
    4 cloves garlic; minced
    1 small onion; chopped
    1 medium tomato; sliced in 8 pcs.
    1 teaspoon Philippine bird's eye pepper (siling labuyo)
    5 tablespoon vinegar
    1/2 tablespoon sugar
    1 eggplant; cut in slices

     

    Cooking Preparation:

    Boil pork until tender and cut into cubes. Set aside.
    Sauté garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low fire until the eggplant is done. Serve hot!

    Filipino Pata Tim

     

    Ingredients:

    1 kilo pork’s leg (pata)
    1/4 cup soy sauce
    3/4 cup pineapple juice
    3/4 cup oyster sauce
    5 cloves garlic; crushed
    1 tablespoon rice wine
    1 tablespoon pepper corns
    1 red onion; chopped
    3 bay leaves
    Lettuce (fried in 2 minutes)

     

    Instructions:

    In a stock pot with enough water, simmer the pork pata with all the ingredients until fork tender.  Add hot water if necessary to replace the evaporated liquid. Drain and cut the meat from one side and separate the bones. Save 1 cup of broth.
    Place lettuce in a platter. Put the pata over the lettuce. Set aside.

    Pata Tim Sauce Ingredients:

    1 cup broth of pata
    5 tablespoons cornstarch
    Salt to taste


    Pata Tim Sauce Cooking Instructions:
     In a skillet, combine broth, cornstarch, and salt to taste. Bring to boil until sauce becomes thick. 
    Pour the sauce on top of the pata. Serve hot!

    Cooking Tip:
    Boiling the pork's leg slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

    Bicol Express

     

    Ingredients:

    1 kilo of pork meat; cut lengthwise
    1/2 cup of Philippine bird's eye pepper (siling labuyo)
    3 cups coconut milk
    1/2 cup sauted shrimp paste (bagoong alamang)
    4 cloves garlic; crushed
    1 small onion; chopped

    Preparation:
    In a saucepan, sauté garlic and onion. Drop the pork and bird’s eye pepper. Continue sauteing until pork starts to render fat and edges turn to brown. Add sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce you want). Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot!

    Pork Dinuguan (Pork Blood Stew)

     Ingredients:

    1 kilo pork meat, ear, intestine, or combinations
    3-4 cups pork’s or beef’s blood
    4 cloves garlic; minced
    1 small onion; minced
    1 tomato; chopped
    3 long peppers (siling haba)
    5 tablespoon vinegar
    Salt or fish sauce (patis) to taste
    MSG (optional)

     

    Instructions:

    Boil pork until tender and cut into desired sizes. Save the broth.
    Sauté garlic, onion, and tomato. Add the pork and continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown. Season salt to taste and stir once in a while to absorb the seasoning.
    Add vinegar, broth, and long peppers. Simmer for 10 minutes. Adjust seasoning with fish sauce according to taste. Pour pork’s blood stirring regularly for 5 minutes. Remove from fire and serve hot!

    Bopis

     

    Ingredients:

    1/2 kilo pork lungs
    1/2 kilo pork heart
    1 tablespoon garlic; minced
    1 medium carrots; cut into small cubes
    1 medium kinchay or celery
    5 Philippine bird’s eye (siling labuyo)
    5 tablespoons soy sauce
    5 tablespoons vinegar
    1 tablespoon annatto (atsuete) seeds
    *substitute:  1/4 cup catsup
    Salt and pepper to taste

    Preparation:
    Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.
    Boil again for another 10 minutes in "new" water. Strain and set aside.
    Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds.
    Sauté garlic and onion. Add lungs, heart, kinchay, and soy sauce. Saute for another 10 minutes. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with salt and pepper. Add carrots and annato water. Simmer and continue cooking until done. Serve hot! 

    Pork Afritada (Braised Pork in Tomato Sauce)


    Ingredients :
    • 1 lb. pork, cut into serving pieces
    • 1 tsp. salt
    • 1/8 tsp. pepper
    • 3 cloves garlic, minced
    • 1 onion, sliced
    • 1 tbsp. patis (fish sauce)
    • 4 potatoes, peeled and quartered
    • 1 cup water
    • 1/2 cup tomato sauce
    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 2 tbsp. fine breadcrumbs (or flour, or cornstarch)
    • vegetable oil
    Cooking Procedures :
    1. Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
    2. Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
    3. Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
    4. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
    5. Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
    6. Remove from heat. Transfer to a serving dish and serve hot.

    Adobong Manok (Chicken Adobo)



    Adobong manok, often called "chicken adobo," is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers — adobo is the Spanish word for a marinade — but Filipinos have happily adapted it as their own. The vinegar marinade makes a dish that stores very well in the Filipino heat. Endless varieties of adobo exist and each region has its own specialty. Besides chicken and pork, there is fish, squid, green bean and even eggplant adobo.

    4 to 6 servings

    Ingredients

    • Chicken, cut into serving pieces -- 2 1/2 to 3 pound
    • White vinegar -- 3/4 cup
    • Soy sauce -- 1/4 cup
    • Onion, thinly sliced -- 1/2
    • Garlic, crushed -- 4-6 cloves
    • Bay leaf -- 1-2
    • Peppercorns -- 6-8
    • Salt -- 1 teaspoon
    • Water -- 1 cup
    • Oil -- 1/4 cup

    Method

    1. Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate.
    2. Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.
    3. Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
    4. Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.
    5. Toss the browned chicken pieces with the reduced sauce and serve with rice.

    Nilagang Baka (“Boiled Beef“)


    Beef Nilaga or Nilagang Baka is literally translated as “Boiled Beef“. This is a simple soup dish best served during rainy and cold weather. Have you noticed the similarity of this dish to that of the Bulalo and Beef Putchero
    I highly recommend this dish to those who are learning how to cook because it takes almost no effort at all to prepare (just have patience in tenderizing the meat). This was actually the first dish that I’ve tried after fried egg 

    Ingredients:
    2 lbs beef brisket, cubed
    1 big potato, cubed
    1 bok choy or pechay
    1 large onion, chopped
    2 medium sized carrots, chopped crosswise (w/ length of about 2 inches)
    1 tbsp whole pepper corn
    3 tbsp fish sauce (patis)


    Cooking Procedure:
    1. Saute the onion until texture becomes soft
    2. Add-in the beef brisket and cook for about 5 minutes
    3. Add the fish sauce and whole pepper corn then mix well
    4. Pour-in the water and bring to a boil. Simmer for 1 to 2 hours (or 30 minutes if using pressure cooker)
    5. Put-in the vegetables starting with the potato and the carrots. Simmer for 5 to 7 minutes
    6. Add the bok choy (Pechay). Cover the pot and turn off the heat. Let it stay for 5 minutes.
    7. Serve hot. Share and Enjoy!

    Chicken Curry

    This curry recipe is one of my favorite Filipino chicken recipes in the database. In my family, chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. But here in Canada, I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recippes that my family and friends loves. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious.

    Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best.

    Ingredients :



    • 2-3 tbsp. oil
    • 3 potatoes, peeled, quartered and fried
    • 1 lb. chicken, cut into serving pieces
    • 3 cloves garlic, minced
    • 1 large onion, quartered
    • 1 tbsp. patis (fish sauce)
    • 3 tbsp. curry powder
    • salt and pepper
    • 1 cup water
    • 1 red bell pepper, cut into big squares
    • 1 green bell pepper, cut into big squares
    • 3 celery stalks, cut into 1-1/2” long
    • 1 cup coconut milk or evaporated milk

    Cooking Procedures :

    1. Pan fry potatoes. Set aside.
    2. In the same pan, fry chicken pieces and brown a little.
    3. Add garlic and onion. Sauté for a few minutes until soft.
    4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
    5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
    6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
    7. Remove from heat. Serve hot.

    Humba Recipe (Braised Pork Belly)




    Humba Recipe (Braised Pork Belly) is one of the comfort foods of every Filipino household.  It's a popular filipino food dish somewhere in the Visayas and Mindanao regions (I knew it because I used to lived from this two areas).  I don't know how they called it in the Luzon region, but I knew they have a version of humba too.

    Ingredients :
    • 1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
    • 1 cup water
    • 3 cloves garlic, crushed
    • 1/3 cup vinegar
    • 1/4 cup packed brown sugar
    • 1/4 cup soy sauce
    • 1 bay leaf
    • 1/4 tsp. pepper or 1 tsp. peppercorns
    • 1 tsp. oil
    • salt to taste
    • 3 potatoes, peeled and quartered (optional)
    • hard-boiled eggs (optional)
    Cooking Procedures :
    1. Combine all ingredients in a big pot and bring to a boil.  Lower heat and simmer for about an hour or until pork belly or hocks is tender.  You may wish to adjust the taste according to your style and liking.
    2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes.  It's up to you whether you like it very soft or just tender to bite.  You may add it halfway of the cooking time or later.  As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
    3. Remove bay leaf and peppercorns (if used) just before serving.  Serve hot.


    Ingredients :
    • 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
    • 1 thumb-sized fresh ginger root, cut into strips
    • 2 cloves garlic, crushed
    • 1 onion, chopped
    • 2 tbsp. patis (fish sauce)
    • salt, to taste
    • 4 to 5 cups water (or rice water – 2nd washing)
    • 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
    • 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
    • vegetable oil
    Cooking Procedures :
    1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
    2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
    3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
    4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

    Lechon Kawali (Pan-Roasted Pork)



    Lechon Kawali (Pan-Roasted Pork) is my mom's favorite Filipino food dish. When I have a time to cook back then, she'll request me to make some. She even asked the recipe so that whenever she craves for it, she can cook lechon kawali (pan-roasted pork) by herself.

    Ingredients :
    Pork
    • 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
    • 4 cloves garlic, crushed
    • 1/4 tsp. pepper or 1 tsp. peppercorns
    • 2 tbsp. salt
    • water, for boiling
    • oil, for frying
    Sauce
    • 1 tbsp. soy sauce
    • 2-1/2 tbsp. vinegar
    • 1 clove garlic, minced
    • chili peppers (optional)
    Cooking Procedures :
    1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
    2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
    3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
    4. Drain on paper towels.
    5. Mix together all ingredients for the sauce.
    6. Serve with chopped lechon kawali.