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.