Chicken Potato Salad with Garlic

What gives this dish a wonderful twist is the addition of garlic. For extra flavor, the peeled potatoes are cooked in chicken broth. This salad is best eaten after it has stayed at least overnight in the refrigerator.

• 8 cups potatoes, peeled, cut into cubes and cooked in salted chicken broth
• 2 chicken breasts, boiled in salted water and cubed
• 6 hard-boiled eggs, chopped
• 2 cups mayonnaise
• 2 tablespoons white onions, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon calamansi juice
• 4 tablespoon salt
• 2 teaspoons white sugar
• 2/3 teaspoon white pepper
• lettuce leaves
• parsley
• 1 hard-boiled egg, sliced

 

Procedure:

1. In a bowl, mix together the potatoes, chicken and eggs.
2. Cool before adding the other ingredients.
3. In a small bowl, mix the remaining ingredients.
4. Add to potato mixture and blend well.
5. Cover and refrigerate several hours or overnight before serving.
6. Serve on a bed of lettuce leaves. Garnish with parsley and hard-boiled sliced eggs.

Chicken Macaroni Salad

• 1 package elbow macaroni (250 g.), cooked and drained
• 2 cups chicken meat, diced
• 1 onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup pickle relish
• 2 cups cheese, grated
• salt and pepper
• 1 teaspoon calamansi juice
• 3 hard-boiled eggs, chopped
• lettuce leaves
• parsley

Procedure:

Mix the above ingredients. Garnish with lettuce leaves and parsley. Chill and serve.

Caesar Salad with Blender Dressing

Caesar Salad with Blender Dressing

• 6 pieces lettuce leaves, washed well and thoroughly dried
• 4 rashers bacon, drained and chopped
• 2 slices of bread, spread lightly with butter and garlic, cubed, toasted/fried
• parmesan cheese, grated

Dressing:

• 1/4 cup olive or canola oil
• 2 pieces anchovy fillets
• 2 garlic cloves
• 1 egg
• 1 teaspoon vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper, freshly ground
• dash of salt
• hot sauce
• Worcestershire sauce

Procedure:

1. Place anchovies, garlic, egg, vinegar, mustard, pepper and other seasonings in blender or food processor.
2. Blend until mixture is foamy and pale, about 1-1/2 minutes.
3. With the machine running, add the olive/canola oil, drop by drop, through the feed tube until mixture starts to thicken.
4. Do not stop the machine at this point or the dressing may not emulsify.
5. Add the remaining oil in a slow, steady steam.

To Assemble Salad:
Arrange lettuce leaves on salad bowl or plate. Top with bacon bits and croutons. Pour salad dressing and toss. Top with grated parmesan chees. Serve at once.

Honey Mustard Christmas Ham

Honey Mustard Christmas Ham

A fun and different way to serve left over ham that can be served as a main dish or as filling to sandwiches for media noche.

Ingredient:

1/4 cup
2 tbsp. honey
2 tbsp. mustard
1/2 kg. fully cooked, store bought smoked ham, sliced about 1 inch thick.
1/2 cup NESTLE Cream soured with
1 tbsp. calamansi juice
chopped green onion

Procedure:

1. Mix water, honey and mustard in 10 skillet. Add ham. Cover and heat until boiling; reduce heat.
2. Simmer over low heat for about 15 minutes, turning once. Remove sliced ham from sauce and set aside on platter. Stir in soured cream into the honey mustard sauce and heat for another minute.
3. Pour over prepared ham. Sprinkle with green onion.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 4

Nutritional Content Per Serving:

Calories: 327

CHO (g): 11

PRO (g): 10

Fats (g): 27

Sizzling Pork Chop

Sizzling Pork Chop Bacolod Style

One day when I was in one of the mall here in Bacolod, I have the chance to drop by in its food court thinking on what to eat. I’m not sure why that thought came into my mind then I realized that I’m craving for Sizzling Pork Chop.

Sizzling Pork Chop tastes good and is easy to prepare. The sizzling effect makes this dish more appealing. Aside from the pork chop, mixed vegetables, yellow rice, and gravy are necessary to complete this dish. For the vegetables, I used the fresh frozen mixed vegetables. I placed it in the microwave oven for 2 minutes to cook a little. I was able to come-up with great tasting yellow rice by combining steamed rice with margarine, garlic powder, salt, and a little paprika.

I want to write more about this dish but I can’t resist its inviting aroma. I better start eating while the plate is still hot. Happy cooking!

Try this Sizzling Pork Chop recipe and let me know what you think.

Ingredients:

• 1 piece (8 oz) pork loin chop
• 1 cup beef broth
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 3/4 cup mixed vegetables, cooked
• 3 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 cup yellow rice

Cooking procedure:

1. Rub salt, ground black pepper, and garlic powder on the pork tenderloin chop. Let it stay for at least 30 minutes.
2. Make the gravy by melting 1 tablespoon butter in a saucepan. When the butter melts, gradually add the flour and whisk until the color turns light brown. Pour-in the beef broth and stir. Add salt and pepper according to taste. Continue cooking until the texture becomes thick. Set aside.
3. Heat a skillet of frying pan then put-in 2 tablespoons of butter and let melt.
4. Pan-fry the pork loin chop in medium heat until the color of each side turns light brown (approximately 7 to 8 minutes per side). Set aside.
5. Heat a sizzling plate or fajita plate then put-in 1 tablespoon butter.
6. Distribute the butter around the plate then arrange rice, mixed vegetables, and pork loin chop.
7. Pour gravy over the pork loin chop then turn-off heat.
8. Serve. Share and enjoy!

Watch the Video on how to cook Sizzling Pork Chop here:

Sinigang na Hipon (Shrimps Sinigang) Recipe

Sinigang na Hipon

Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we'll use Shrimp for our recipe. Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

Ingredients:
- 1 Kilo Shrimp
- 1/4 kilo of Tamarind/Sampalok
- 1 Onion, diced
- 3 Tomatoes, quartered sliced
- 2 pieces Radish regular size, sliced
- 1 bundle of Sitaw
- 1 bundle Kangkong, cut into 2" long
- 3 pieces long green chilli
- Salt or Patis to taste
- Water

Cooking procedure:
1. Boil Tamarind in water to soften. Mash and extract all juices and set aside.
2. In a casserole, boil water and Tamarind juice, onions, tomatoes and Radish.
3. Lower fire then add in Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5 minutes.
4. Season with salt or patis.
5. Serve it hot on a pot or palayok.

Kalderetang Kambing (Goat Kaldereta) Recipe

Kalderetang Kambing (Goad Kaldereta)

Kalderetang Kambing Ingredients:

• 1 kg. of goats meat
• 1/2 bottle of green olives
• 1/2 can of green peas
• 2 cans of liver spread
• 1 can of tomato sauce
• salt and pepper to taste
• 1/2 cup of bread crumbs
• 1 tbsp. of Worcestershire sauce
• 1 tbsp. of Tabasco sauce
• 2 tbsp. of olive oil
• 2 tbsp. of Achuete coloring
• 1 bay leaf
• 4 potatoes cut in cubes
• 1 carrot medium sized but in cubes
• 2 sweet red pepper
• half tsp. of minced garlic

Kalderetang Kambing Cooking procedure:

1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.

2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.

3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.

4. Add the remaining ingredients and serve after simmering for five minutes.

Can serve up to 10 persons.

Lomi | Pancit Lomi

Lomi or Pancit Lomi

Lomi or Pancit Lomi is a type of noodle soup dish that makes use of thick egg noodles. Although this dish originated from the Chinese, several different regional variations became available throughout the years. The most popular among these variations would probably be the Batangas Lomi.

I always eat Lomi here in our place Silay City. You might be wondering what is in Batangas Lomi that makes this variation stand out. First, let me tell you what’s not in it -- vegetables. If there would be vegetables, it would just be onions and onion leeks or scallions (but these are not always present). As for the texture, the soup is very thick and somewhat slimy – in a good way. The bowl of soup is also like a meat stand because it is filled with different meat ingredients like pork or chicken, kikiam, ham, and meatballs, to name a few. I also remember having a generous serving of crushed chicharon on top.

This recipe that we have here is not the exact Batangas Lomi, but rather a hybrid. I mixed my own version with some of the good qualities that I like most in Batangas Lomi. Enjoy!

 
Ingredients:

• 1 lb miki noodles
• 3 cloves garlic, crushed and minced
• 1 medium onion, minced
• 1/4 lb cooked Kikiam (quekiam), sliced
• 1/4 lb pork, sliced into thin strips
• 6 to 8 pieces cooked meatballs
• 3 tablespoons cassava flour diluted in 3 tablespoons water
• 1/4 lb ham, chopped
• 1/4 lb pig’s liver, sliced
• 1 1/2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 6 cups pork or beef broth
• 1 cup chicharon (pork cracklings or pork rinds), pounded
• 1 piece raw egg, beaten
• 2 tablespoons onion leeks or scallions, chopped (optional)
• 2 to 3 pieces hard boiled eggs (optional)
• 2 tablespoons cooking oil

Cooking procedure:

1. Heat a cooking pot then pour-in cooking oil.

2. When the oil is hot enough, sauté the garlic and onions.

3. Put-in the sliced pork and cook until the color turns medium brown.

4. Add-in the ham and liver then cook for 2 minutes.

5. Add fish sauce and soy sauce then stir.

6. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)

7. Put-in the cooked meatballs and kikiam then simmer for 3 minutes.

8. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.

9. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

10. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.

11. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.

12. Serve hot. Share and enjoy!

Sweet Potato Pie Recipe (Kamote Pie)

Sweet Potato Pie

Sweet Potato Pie is a comfort food to most of the people I know (including myself). I’m not surprised why a lot of people love this dessert. It is nourishing; it tastes great; and it does not cost much. To top all that, did you know that making one is not that complicated?
Have the ingredients ready and grab your baking tools, I’m about to show you how to pamper yourselves in the comfort of your own homes through this Sweet Potato Pie recipe.

Ingredients:

• 1 lb sweet potatoes
• 1 unbaked pie crust
• 1/2 cup butter, softened
• 3/4 cup granulated white sugar
• 1/2 cup evaporated milk
• 2 pieces raw eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Water for boiling sweet potatoes

Cooking procedure:

1. Heat a large cooking pot and pour-in water. Bring to a boil.
2. Put-in sweet potatoes then simmer for 45 minutes in medium heat.
3. Turn-off heat and remove the sweet potatoes. Let cool.
4. Run cold water on the potatoes while gently peeling the skins off. This can easily be done using your fingers.
5. Mash the sweet potatoes using a fork, a masher, or a pastry mixer.
6. Combine the mashed sweet potato and butter then mix well. You may use an electric mixer to make things easier.
7. Put-in milk, eggs, nutmeg, cinnamon, vanilla, and sugar then mix until the texture becomes smooth.
8. Preheat oven to 350 degrees Fahrenheit.
9. Arrange the mixture on the pie crust.
10. Bake for 45 to 55 minutes or until it passes the toothpick test.
11. Remove from the oven and let cool.
12. Serve. Share and enjoy!

Sweet and Sour Pork Recipe

Sweet and Sour Pork

Estimated cooking time: 45 minutes


Sweet & Sour Pork Ingredients:

• 1/2 kilo pork loin, sliced into pieces
• 1 small can pineapple chunks
• 1 large onion, quartered
• 1 red & 1 green bell peppers, sliced into strips
• 2 tablespoons of soy sauce
• 3 tablespoons of peanut oil
• 4 tablespoons of cornstarch
• 3 tablespoons of ketchup
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions:

In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).

Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.

Fry the pork in a skillet until golden brown, set aside.

Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.

Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.

Pour over fried pork then serve with rice.

Beef Stew | Nilaga Baka Recipe

Nilagang Baka (Beef Stew)

Estimated Cooking time: 1 to 2 hours


Beef Stew Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste


Beef Stew Cooking Instructions:

In a big casserole, heat oil and sauté the garlic and onions.

Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.

Add the potatoes. Continue to simmer until potatoes are cooked.

Add the cabbage then the pechay. Do not over cook the vegetables.

Salt and pepper to taste.

Serve steaming hot in a bowl and plain white rice.


Cooking Tips:



You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Kare Kare Recipe

Kare Kare

Estimated cooking time: 2 hours


Kare Kare Ingredients:

• 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

Kare Kare Cooking Instructions:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.

In a big pan or wok, heat oil and atsuete oil.

Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

Serve with bagoong on the side and hot plain rice.

Beef Morcon Recipe Negrense Style

Beef Morcon

Estimated cooking time: 2 to 3 hours.


Beef Morcon Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
• 1/4 kilo ground beef liver
• 200 grams sliced sausages or ham
• 200 grams pork fat (cut is strips)
• 3 hard boiled eggs, sliced
• 100 grams cheddar cheese in strips
• 100 grams grated cheddar cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 teaspoon of ground black pepper
• 1/2 cup vinegar
• 2 teaspoon salt
• 2 cups of water
• 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

Spread and stretch the sliced beef on your working table.

Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

Roll the sliced beef with all the filling inside and secure with a thread or string.

Repeat the procedure for the two remaining beef slices.

On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

Cover the pot and bring to a boil. Simmer for one hour.

Add the vinegar and continue to simmer of another hour or until beef is tender.

Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.


Cooking Tips:

A spoon or two of flour can be added to water to thicken the sauce.

Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

Optional: Garnish with olives before serving.

Beef Mechado Negrense Style Recipe

Beef Mechado

Estimated cooking time: 1 hour


Beef Mechado Ingredients:

• 1 kilo of beef cut into chunks
• 1/8 kilo of pork fat cut into strips
• 4 onions, peeled and quartered
• 5 medium potatoes, quartered (optional: fried)
• 1 medium sized carrot, sliced in 1/2" sections
• 2 red bell pepper, sliced
• 2 cups beef stock or 2 bouillon cubes dissolved in water
• 3 bay leaves (laurel leaves)
• 1/4 -cup vinegar
• 2 cups tomato sauce or 1/2 cup tomato paste
• 1 cup soy sauce
• salt & pepper to taste

Beef Mechado Cooking Instructions:

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

Add the vinegar and let boil for a minute or two

Add the potatoes, onions, carrot, and bell pepper

Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

Serve hot with white rice


Beef Mechado Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time.

Fry the potatoes before adding to the casserole.

Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Crispy Pata Negrense Style Recipe

Crispy Pata

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes


Crispy Pata Ingredients:

• 1 Pata (front or hind leg of a pig including the knuckles)
• 1 bottle of soda (7Up or sprite)
• 1 tablespoon of salt
• 2 tablespoons patis (fish sauce)
• 1/2 tablespoon baking soda
• 1 tablespoon of monosodium glutamate (MSG)
• 4 tablespoons of flour
• Enough oil for deep frying
• Enough water for boiling

Crispy Pata Cooking Instructions:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

Make four to five inch cuts on the sides of the pata.

On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

After the above process, rub patis on the pata and sprinkle flour liberally.

In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.


Crispy Pata Dip Sauce:


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. Salt and pepper to taste.

Pork Steak / Beef Steak Negrense Style Recipe

Pork Steak

Estimated time to prepare and cook: 50 minutes


Pork / Beef Steak Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced
• 1 tablespoon kalamansi or lemon juice
• 5 tablespoons soy sauce
• 3 cloves of garlic
• 1 small piece ginger, crushed
• 1/2 teaspoon ground black pepper
• 1/2 cup onions, sliced in rings
• 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.

In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.

Increase heat for a minute or two to brown steaks.

Add the sliced onions and continue to cook for another minute.

Serve on a platter including the oil and sauce.

Best served with hot plain rice.

Pork Menudo Recipe

Estimated preparation & cooking time: 50 minutes


Pork Menudo Ingredients:

• 1/2 kilo pork (cut into small chunks)
• 1/4 kilo pork liver (cut into small cubes)
• 5 pieces chorizo Bilbao (also cut in small pieces)
• 4 potatoes (peeled, cut in small cubes, fried)
• 1 green and 1 red bell pepper (diced)
• 1 cup chickpeas
• 1/4 cup raisins
• 1/2 teaspoon paprika
• 1 cup pork or chicken stock
• 2 teaspoons of patis (fish sauce)
• 3 tablespoons oil
• 1 tablespoon atsuete oil (optional)
• 3 tomatoes (diced)
• 1 small head of garlic (minced)
• 1 medium size onion (diced)

Pork Menudo Cooking Instructions:

In a pan or wok, heat cooking oil and atsuete oil.

Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

Salt and pepper to taste.

Serve hot with white rice.

Sinigang na Baboy (Pork Sinigang) Recipe

Estimated cooking and preparation time: 1 hour


Pork Sinigang Ingredients:

• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger pepper)
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
• 1 liter of rice wash or water

Sinigang Cooking Instructions:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.

Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.

Serve piping hot.

Sinigang Cooking Tip:


Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Pakbet or Pinakbet Recipe

Estimated cooking time: 35 minutes


Pakbet Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
• 2 Amapalya (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

Pakbet Cooking Instructions:

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.

Pinoy Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.


Chopsuey Ingredients:

• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and halved
• 
  
• 1/4 kilo chicken liver and gizzard, sliced to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2" long pieces
• 3 stalks celery, cut into 2" long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable oil
• Salt to taste

Chopsuey Cooking Instructions:

1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
3. Salt and pepper to taste.
4. Serve hot with rice.