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.

Beef Kaldereta Recipe

Beef Kaldereta

Estimated cooking time: 1 1/2 to 2 hours


Beef Kaldereta Ingredients:

• 1 kilo beef, cut into chunks
• 1 big can (350g) liver spread or ground liver
• 5 onions, minced
• 5 cloves garlic, minced
• 6 tomatoes, sliced
• 1 cup tomato sauce
• 3 green peppers, diced
• 3 red peppers, diced
• 4 pieces hot chilli peppers, minced
• 3/4 cup grated cheese
• 2 cups beef stock or water
• 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

Add cheese and olives (optional) and continue to simmer until the sauce thickens.

Serve with plain rice


Cooking Tips:


Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

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.

Simple Chicken Curry Recipe

Ingredients

• 500g chicken breast or thigh fillets, sliced
• 1 onion, chopped
• 2 cups broccoli florets
• 1 1/2 cups mild curry sauce or marinade
• 270ml can coconut milk
• fish sauce and fresh lime juice, to taste

Method

1. Heat a large saucepan over high heat. Add a little oil. Brown the chicken fillets in batches and set aside. Add the chopped onion and cook for 2-3 min. Return the chicken to the pan.

2. Add the broccoli, curry sauce and coconut milk. Simmer for 10 min, or until chicken is cooked and broccoli tender. Season to taste with fresh lime juice or fish sauce. Serve with rice and garnish with sliced green/spring onions.

Baguio Bean and Prawn Stir-fry Recipe

Ingredients

• 2 Tbsp tamarind concentrate
• 1/4 cup palm or brown sugar
• 1 long red chilli, seeded,finely chopped
• 2cm-piece ginger, peeled, grated
• 2 garlic cloves, crushed
• 1/2 tsp dried chilli flakes
• 1/3 cup water
• 1 Tbsp vegetable oil
• 1kg green prawns, peeled, deveined, tails intact
• 4 spring onions, thinly sliced
• 200g bauio beans, trimmed, cut into 5cm lengths

Method

The tamarind in this recipe is used extensively in Indian cooking and gives a delicious sour flavour. It's available in jars and cans as a paste, concentrate or pulp, from supermarkets and Asian grocery stores.

Here's how:

1 Combine the tamarind, sugar, chilli, ginger, garlic, chilli flakes and water in a jug.

2 Heat a wok or large heavy-based pan over a high heat until hot. Add 1 teaspoon of the oil and heat for another minute. Add a quarter of the prawns

3 Add the spring onion and beans to the wok or pan, and cook for 1 minute. Return the prawns to the pan. Add the tamarind mixture and cook for 1 minute, or until prawns are heated through and well combined with the sauce.

Lemon Honey Chicken Pinoy Recipe

Ingredients

    * 1 tblsp sesame seeds
    * 1/4 cup lemon juice
    * 2 tblsps soy sauce
    * 1/2 cup honey
    * 1.5kg chicken lovely legs, skin removed

Asian Vegetable Mix

    * 1 x 125g packet baby corn
    * 2 red capsicums, thickly sliced
    * 1 bunch Chinese broccoli, coarsely chopped
    * 1 bunch baby bok choy, coarsely chopped
    * 1/4 cup oyster sauce

Method

1. Heat a medium pan. Add sesame seeds and cook, stirring, until golden. Stir in lemon juice, soy sauce and honey. Bring to boil then simmer until sauce reduces by half and thickens.

2. Place chicken in a large baking dish. Pour lemon sauce over chicken, turning chicken to coat evenly.

3. Cook in a hot oven (200C) for 25 minutes. Increase heat to very hot (240C) and cook for a further 15 minutes, or until golden brown and cooked through. Brush chicken occasionally with sauce during cooking.

4. To make Asian vegetable mix, add baby corn to a large pan of boiling salted water. Boil until corn is just tender. Add remaining vegetables to pan and boil until tender. Drain well. Transfer vegetables to a large bowl. Add oyster sauce and toss well to combine.

5. Serve chicken on Asian vegetable mix.

Notes

Chicken lovely legs are chicken drumsticks which have the skin and about 2cm of the bone removed above the first joint. You can substitute lovely legs with drumsticks or wings. If using wings, reduce cooking time by 10 minutes. Lovely legs are available at chicken shops or butchers.

Adobong Kangkong | River Spinach | Apan-Apan Recipe

Estimated cooking time: 25 minutes


Adobong Kangkong Ingredients:

• 1 big bowl of kangkong (river spinach)
• 1/4 kilo of pork, cut into small pieces
• 1/4 cup of vinegar
• 1/4 cup soy sauce
• 5 cloves of garlic, minced
• 1 onion, diced
• 2 laurel leaves (bay leaves)
• 1/2 teaspoon of monosodium glutamate (MSG)
• 1 cup pork stock (broth) or bouillon pork cube dissolved in water
• Salt and pepper to taste

Adobong Kangkong Cooking Instructions:

1. Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
2. Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
3. Let simmer then add the vinegar. Do not stir for 5 minutes.
4. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
5. Serve hot with rice.

Cooking Note:

Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

Dinuguan Recipe

Blackened Pork Stew or Dinuguan is a favorite delicacy that has a good balance of vinegar and other ingredients.

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

Instructions:

1. In a pot, simmer pork for 30 minutes and remove scum
that rises to the surface. Keep stock.

2. In a casserole, heat oil and saute garlic and onion
for a minute.

3. Add in pork, pork liver, laurel leaves, patis, salt
& pepper and saute for another 5 minutes.

4. Add in vinegar and bring up to a boil without
stirring.

5. Lower heat and allow simmering uncovered until most of
the liquid has evaporated.

6. Add in stock and allow simmering for 5 minutes.

7. Add in blood, sugar and long green peppers.

8. Cook for 10 minutes more or until consistency
thickens, stirring occasionally to avoid
curdling.

9. Serve hot with puto.

Suman Recipe

Ibos (Visayan) or suman (Tagalog) is basically malagkit (sticky rice) wrapped in either banana leaves or coconut leaves.

Ingredients:

• 2 cups of malagkit (sticky or sweet) rice
• a can of coconut milk
• fresh ginger or maybe anise seeds or anise extract
• sugar

Directions:

1. Cook malagkit just like you cook rice in your rice cooker but instead of using water, use coconut milk - about two-thirds of the can, when cooking malagkit, you have to use a little bit less of liquid than cooking regular rice.
2. Pound ginger and add this to your rice.
3. If you don't have ginger, add a tablespoon or two of anise extract or if you have the seeds, a sprinkle will do.
4. Once the rice is cooked, you can wrap them in the banana leaves (or foil) like you wrap lumpia.
5. Take about two tablespoonsful of the rice, put them on top of your banana leaf sheet that you have cut into square pieces about 6 inches by 6 inches or so, then roll to make a log, then twist both ends and tuck under the log.
6. Note: in order for your banana leaf not to tear, you have to run the leaf over a flame.
7. You also need to wipe the leaf with a piece of damp cloth.
8. Place the rice on top of the darker side of the leaf (this side doesn't have that whitish powdery stuff that covers the underside of the banana leaf).
9. Now, after you finished wrapping your rice, put them in a casserole or a large sauce pan, then boil the hell out of it, covered, again using coconut milk just enough to cover your pile (use the remaining coconut milk diluted with water).
10. I remember my mother used to cook the wrapped malagkit overnight but i suppose you can finish this in one hour just how i did the batch above - or until the liquid evaporates.
11. Serve rolled in sugar or as a side dish for ripe manila mangoes.

Another Paella Recipe Pinoy Style

Ingredients:

• 1/2 cup Olive Oil
• 1 cup malagkit (glutinous) rice
• 1 cup ordinary rice
• 2 minced onions
• 1/2 k chicken , cut in serving pieces
• 4 chorizo Filipino, sliced 1/2 inch thick diagonally
• 1/2 kilo big shrimps
• 3 alimasag
• 1/4 kilo squid, sliced into rings
• 1 cup clams
• 1/2 cup tahong
• 1 hard boiled egg, sliced

Sauce
Prepare sauce before cooking procedure

• 1 can tomato paste
• 1 small can tomato juice
• 4 tablespoon sugar
• 1 tablespoon fine salt
• 1 tsp pepper
• 2 big red bell pepper , sliced 1/4 strips

Procedure:

1. Cook 1 cup rice and 1 cup malagkit rice. Set aside.
2. Saute garlic in oil . Add 2 minced onions and cook until very soft.
3. Add chicken, chorizon Filipino and cook until brown.
4. Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.
5. Continue stirring 5 minutes
6. Add prepared sauce and simmer for a while.
7. Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.
8. To the sauce, add the rice. Mix well.
If too wet, cook over low fire a few minutes more.
9. Top with chicken , shrimps, etc that you set aside in step 7.
10. Decorate with hard-boiled eggs, green peas just before serving (after baking it)
11. Bake at 350 F for 30 minutes.

Another Pinoy style Paella... Have a Happy Cooking Experience!!!

Paella Recipe Pinoy Style

Paella Recipe Pinoy Style, Paella is an internationally known Spanish rice dish originating in the Valencian region. Spaniards view it as one of their country’s national dishes. We Filipinos have created our own version paella and it differs from every region, here’s one from the Visayas region.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 4 or 5 large cloves garlic, minced
• 1 tablespoon finely minced gingerroot
• 1 teaspoon ground annatto (achiote)
• 1 cup long-grain rice
• 3 ounces cured chorizo, diced
• 2 medium tomatoes, coarsely chopped
• 2 cups chicken or fish stock
• 1 tablespoon fish sauce
• Several good grinds of black pepper
• 1/2 to 3/4 pound fresh shrimp, peeled and deveined
• 1/2 cup fresh or frozen peas
• Pimiento-stuffed olives
• sliced hard-boiled egg, for garnish (optional)

Cooking Instructions:

Heat the oil in a medium, heavy saucepan and sauté the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic.

Stir in the annatto and mix well, then add the rice and the diced chorizo and cook, stirring, for a few minutes.

Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes.

Stir in the shrimp and the peas, then cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 to 10 minutes.

Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.

How to Cook Squid Sisig | Yummy

Squid ‘sisig' is somewhat chewy because the stringy flesh is not finely chopped. Squid rings are used as garnishing.

• Clean 2 pounds of fresh large squids. Remove the round bulge inside the squid's mouth, the transparent backbone, and the innards. Wash thoroughly and drain. Marinate in calamansi juice and salt for 15 minutes; then boil for 5 minutes. Remove the skin and drain very well.

• Chop the heads and tails. Cut the body into rings but use only small-sized ones as garnishing; so chop the bigger rings into bits. Set aside to drain.
   
• Mince 1 large garlic head and a thumb-sized ginger. Chop 1 large onion, 3 long green peppers, 2 red chili peppers, and 1 large red bell pepper.
   
• In a small amount of hot oil, sauté garlic, onion, ginger, and all peppers. Add the chopped squids. Stir to avoid sticking. Sprinkle salt and ground black pepper. Drizzle a half cup of vinegar and leave to boil without stirring. Add a dash of soy sauce - just enough to add color. Let simmer for 15 minutes over very low heat. Prolong cooking time to remove excess sauce. Serve hot.

Pork Sisig

PORK SISIG INGREDIENTS

• 1/4 kilo pork cheek
• 5 onions, chopped
• 2 chicken livers, boiled
• 1/4 tbsp. ground pepper
• 1 tsp. salt
• 3 pcs. calamansi
• 1 tbsp. margarine
• 1 head garlic, chopped
• 1 red chili pepper

For the marinade: Mix

• 1/4 cup soy sauce
• 1/2 tsp ground pepper
• 3 pcs calamansi
• 1 head garlic, crushed

PORK SISIG PROCEDURES
1. Pour marinade in a bowl and marinate the pork cheek for 2 to 3 hours.
2. Remove the pork cheek, allow to drain and then grill until cooked.
3. Chop the pork cheek. Mix with the onions and set aside.
4. In another bowl, mix the juice of the calamansi with the pepper, salt, chicken liver.
5. Add the chopped pork cheek to the mixture.
6. To serve: Grease a sizzling plate with margarine. Add the sisig mixture. Top with red chili pepper.

Here is the other way to Cook Pork SISIG:

Sizzling Bangus Sisig Recipe

Pinoy Sizzling Bangus Sisig Ingredients:

• 1/3 cup finely chopped onions
• 1/4 cup vinegar
• 1/2 tbsp. cracked peppercorns
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. soy sauce
• 1/2 tsp. liquid seasoning
• 1/2 tsp. chili powder
• a pince sugar
• 1 1/2 tbsps. oyster sauce
• 1 1/2 cups deboned and diced likod ng bangus or pre-packed boneless bangus
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 tsps. oil
• 1 tsp. garlic

Pinoy Sizzling Bangus Sisig Procedures:

1. Combine onions, vinegar and peppercorns in a pan. Simmer until vinegar is reduced and onions are cooked. Set aside.
2. In a small bowl, combine Worcestershire sauce, soy sauce, liquid seasoning, chili powder, sugar and oyster sauce. Marinate bangus in mixture for a few hours. Just before cooking, season with salt and pepper.
3. In a pan, heat oil and saute garlic. Add vinegar-infused onions and marinated bangus, including the marinade. Simmer until liquid is reduced. Remove from heat and serve on a sizzling platter.

Tortang Talong Negrense Style

Tortang talong or Eggplant Omelet is a very simple Filipino dish fit for those who are always in a hurry and one of my favorite dishes. A very budget friendly meal, this recipe won’t hurt your wallet at all.

I would recommend this to beginners because it only takes few easy steps to complete and will just take you less than 15 minutes to prepare.

 Try this vegetable recipe : Tortang talong (Eggplant Omelet).

Ingredients:

• 4 pieces Chinese eggplant
• 2 pieces raw eggs
• 1 tsp salt
• 4 tbsp cooking oil

  
Cooking Procedure:

1. Grill the eggplant until the color of skin turns almost black
2. Let the eggplant cool for a while then peel off the skin. Set aside.
3. Crack the eggs and place in a bowl
4. Add salt and beat
5. Place the eggplant on a flat surface and flatten using a fork.
6. Dip the flattened eggplant in the beaten egg mixture
7. Heat the pan and pour the cooking oil
8. Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.

Tags: asian food, Asian recipe, budget friendly meal, delicious recipe, eggplant recipe, filipino dish, filipino food, food, food blog, fried vegetable, gulay, omelet recipe, panlasang pinoy, panlasangpinoy, pinoy food, talong, talong omelet, tortang talong, weblog

Maja Blanca

Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.

Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.

Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well.

Try this Maja Blanca Recipe.

Ingredients:

• 4 cups coconut milk
• 3/4 cup cornstarch
• 14 ounces condensed milk
• 3/4 cup fresh milk
• 3/4 cup granulated sugar
• 15 ounces whole sweet kernel corn
• 5 tbsp toasted grated coconut

Cooking procedure:

1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy!

Tags: asian dessert, best dessert, Christmas dessert, creamy dessert, Dessert, dessert recipe, filipino dessert, Holiday recipe, kakanin recipe, maja blanca, panlasang pinoy, pinoy recipe, sweet, sweet corn recipe, sweet dessert recipe, sweet recipe

Hot Pandesal

Pandesal or The Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. This bread is the favorite “pamahaw or agahan” (breakfast food) of most Pinoys (slang for Filipino) and can be eaten plain or with “palaman” (filling).

In the Philippines, all bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). I remember my friend who used sell Pandesal in our Baranggay with his bicycle yelling "pandesal da init pa!".  

"Hidlaw na ko magbantay kada aga around 5:30 in the morning para magbakal lang sang pandesal".

When purchasing from a neighborhood bakery, be sure to be there before 8 am because the supply runs out after that time.


Just so you know, I love eating Pandesal after dipping it in hot coffee.

Try this Filipino bread recipe : Pandesal.

Ingredients:

• 2 cups all purpose flour
• 2 cups bread flour
• ½ cup white sugar
• 5 tbsp butter, melted
• 1 tsp baking powder
• 1¼ cup fresh milk, warm
• 1 pouch rapid rise yeast
• 1 tsp salt
• 1 cup bread crumbs
• 1 piece raw egg
• 1 tbsp cooking oil

Cooking procedure:

1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved
2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
4. In a flat surface, knead the dough until the texture becomes fine.
5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
7. Roll each part until it forms a cylindrical shape
8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on)
10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes
12. Put the tray with dough in the oven and bake for 15 minutes
13. Turn off the oven and remove the freshly baked pandesal.
14. Serve hot. Share and enjoy!

Filipino Street Food | Pork Barbeque

Pinoy Pork Barbeque are marinated slices of pork speared in bamboo skewers and grilled to perfection. Though this might sound like the western famed barbequed pork, this delicious Filipino version of the barbeque has a lot of difference specifically in terms of preparation and appearance.

This grilled dish can be considered as a street food because it is sold in barbeque stands on street corners along with isaw ng baboy (grilled pig’s intestine), betamax (grilled chicken blood), isaw ng manok (grilled chicken intestine) and other similar street foods.

The thing that I like most about Pork Barbeque is its rich flavor: the marinade does its job by ingesting all the flavors in the pork while the grilling process provides additional smokiness making this grilled Filipino Food stand out.

Pinoy Pork Barbeque won’t be complete without the spicy vinegar. Do you remember the tall coffee jars in barbeque stands that contain the spicy vinegar dip? I like soaking my barbeque in that vinegar dip and I intentionally scoop the floating chopped onions as I pull the stick out. “Mas sasarap ito kapag sinamahan mo pa ng malamig na softdrink” (this will taste even better with cold soda by your side) “sos kanamit!” (Delicious!)

Heat-up your griller and try this Pinoy Pork Barbeque recipe.

Ingredients:

• 2 lbs pork, sliced
• 1/2 cup soy sauce
• Lemon juice from 1 piece lemon
• 1/2 cup banana ketchup
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 tablespoons brown sugar
• 8 cloves garlic, crushed and chopped

Cooking procedure:

1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are properly distributed; using your hands in mixing the ingredients is recommended.

2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid contamination. If in case you are so eager to grill right away, allow at least 3 hours for the meat to absorb the flavors.

3. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbeque stick that we know).

4. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding a few tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting sauce.

5. Serve with spicy vinegar. Share and enjoy!

Tinolang Manok Recipe

Also known as Chicken Ginger Stew

Estimated cooking time: 45 minutes

Tinola Manok Ingredients:

• 
  1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and sliced into strips
• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)
  
  
  
  

Tinolang Manok Cooking Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.
• Add water and the chicken.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot on a bowl with plain rice on the side.
  
  
  Tags: Chicken Stew, Tinolang Manok, Chicken, Stew

Laswa Recipe Illongo Style

Category:		Side Dishes & Condiments
Special Consideration:		Vegetarian
Servings:		5 portions

Description:
Great diet food. Absolutely no fat, plenty of fiber and nutritions.

Ingredients:
2 medium onions, sliced
4 tomatoes, chopped
2 cups water
1/2 cup sitaw, sliced into 2 inch pieces
6 pieces okra, sliced into 2 inch pieces
1 cup saluyot
1 eggplant, sliced into 1 inch pieces
1 cup alugbate
1/2 cup small shrimp

Directions:
In a casserole, put together onions, tomatoes and water. Bring to a boil and simmer until vegetables are soft. Add the rest of the vegetables in order of FIRMness. Do not overcook. Add shrimps last and season with salt.

World's Famous Bacolod Chicken Inasal Recipe

Also known as Inasal na Manok
Chicken Inasal Ingredients:

• 2 Chickens (free range if available)
• 3/4 cup Filipino vinegar
• 1/4 cup Garlic finely minced
• 2 stalks Lemon grass optional
• Salt
• Annatto oil (see notes below)
• Wooden skewers
• Spiced vinegar

Additional Ingredients Instructions:

• 2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
• 3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
• 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
• achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
• thick wooden skewers, soaked for 1 hour in water prior to cooking
• Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers

Chicken Inasal Cooking Instructions:

1. Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
2. Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
3. Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
4. Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

Variations:

• Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using) together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as you risk botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard any toxins from developing.
• If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this orange concoction.

Preparation & marinating: 6 hours to overnight

Estimated cooking time: 40 minutes

Tags: Chicken, Grill, Bacolod Inasal, Bacolod Inasal Recipe, Bacolod Chicken Inasal

Pork Kilawin

Pork Kilawin Ingredients:

• 1 kilo pork
• 1/3 cup soy sauce
• 1/2 cup Vinegar
• 2 medium onions, chopped
• 4 cups of water
• 1 teaspoon salt

Pork Kilawin Cooking Instructions:

• In a casserole, put pork in water and some salt.
• Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
• Remove pork from water.
• Slice the pork into bite sized pieces while still hot.
• Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
• Serve immediately!

Lengua Blanco

by Chef Toby Libarnes
Serves: 10

Ingredients:

• 1 kg ox tongue
• 12 cups water
• 1 tbsp black peppercorn
• 1 pc dried bay leaf
• 1/2 cup white wine
• 2 pcs MAGGI Chicken Broth cubes diluted in
• 3 cups water
• 3 cups CARNATION Evap
• 4 packs MAGGI Feel Good Mushroom Soup
• 2 packs 50 g NESTLE All Purpose Cream
• 2 tbsp cooking oil
• 1 tbsp garlic slivers salt & white pepper to taste
• 2 tbsp parmesan cheese
• 1/2 cup mozzarella cheese

Procedure:

1. In a stock pot, add the water and ox tongue together. Boil and simmer for 2 hours (until tongue is slightly tender). Discard the water. Prepare the stock pot for second boiling by adding chicken stock, CARNATION Evap, bay leaf and peppercorn together.
2. Add in ox tongue and boil until tongue is fork tender (usually 40 min to one hour).
3. Take out the tongue and peel-off the skin. Slice lengthwise. To allow easier slicing, cool the tongue completely.
4. Using a heavy saute pan, saute tongue and garlic in oil until slightly browned. Add white wine and reduce by half.
5. Combine 6 cups of ox stock and MAGGI Mushroom Soup together and add mixture to saute pan. Cook until thick. Note: If ox stock is lacking in volume, dilute with more water to achieve 1 1/2 liters of liquid.
6. Turn off the heat and stir in the cream, Season according to taste.

PIE CRUST

Ingredients:

• 2 cups All-purpose flour
• 1 tbsp salt
• 1 tsp white sugar
• 1 pc whole egg
• 1/2 CARNATION Evap
• 2/3 cup Unsalted butter

Procedure:

1. In a food processor, combine flour, salt, sugar and butter together. Blitz until mixture resembles sand.
2. Pour in egg yolks and CARNATION Evap until, process just until mixture becomes a crumby dough.
3. Wrap dough in plastic wrap, allow to rest and chill for at least 1 hour before rolling.

To Assemble:

1. Pre-heat oven to 375 degrees F. Fill a casserole dish with the cooked lengua. Sprinkle with grated mozzarella and parmesan cheese.
2. Place rolled out dough on top of cheese. Using a knife, cut thru the dough to allow steam of filling to escape.
3. Brush dough with beaten egg, place in the oven and bake until golden brown. Around 40 minutes.

Fresh Fruit Salad Gateu

Ingredients:

For the genoise or sponge cake:

• 6 tablespoon butter, melted
• 6 pcs eggs
• 1 cup white sugar
• 1 1/4 cups all purpose four
• 2 tablespoons cornstarch

For the fruit salad filling:

• 2 pcs ripe mango, peeled and cut into chunks
• 6 pcs fresh lychees, peeled and diced

Procedure:

For the genoise or sponge cake:

1. Grease and line a 9 inch springform or round baking pan.
2. Put eggs and sugar in a bowl and whisk over a pan of hot water. Whisk until pale and creamy. Remove from the heat and whisk until mixture has cooled.
3. Sift the all purpose flour and cornstarch together into a bowl. Fold half of the flour into the egg mixture with a spatula.
4. Pour half of the melted butter into the mixture and fold gently. Gradually fold in the remaining flour and melted butter alternately. Pour the mixture into the prepared baking pan. Note: Fold ingredients lightly or else cake will be heavy.
5. Bake in a pre-heated oven at 350 degrees Fahrenheit for 35 to 40 minutes well risen and firm to the touch. The sides should begin to shrink away from the pan at this point. Remove from the oven and cool on the rack. Note: Prepare the fresh fruit salad filling while the cake is cooling.

For the fresh fruit salad filling:

Combine all ingredients in a bowl. Taste and adjust flavor. Chill.

To assemble Gateau:

1. Using a serrated knife, make a cut around the cake about 1 inch from the edge and about 1 1/2 inches deep.
2. Holding the knife almost horizontal and following the first cut, cut through the center to remove a thin layer of cake. This will be the top or the "lid".
3. Scoop out the sponge cake in the center of the cake, being careful not to cut through the bottom.
4. Spoon the chilled fresh fruit salad into the sponge case. Replace the top of the cake and press down gently to even out.
5. Spread the whipped cream over the top and around the sides of the cake. Press the chopped nuts on to the sides of the cake and garnish the top with the extra fresh fruits. Chill the cake for at least 2 hours before serving.

The Mongolian Grill

The Mongolian Grill is a breeze to prepare. Purchase the ingredients fresh, cut them up in prescribed or desired pieces and lay them out in complimentary containers on a buffet table. Mix the sauces and get your griddles or pans, or ideally, the teppanyaki grill, out and you're ready in a jiffy. The guests help themselves from the selection of meats, seafoods, veggies and sauces... hot, sweet or spicy. They can stir-fry their own mixture themselves; or you may designate a maid or waiter to cook the dishes for them. The choice of vegetables and meats is flexible, depending on how much you are prepared to spend.

The key to the Mongolian buffet is the freshness of the ingredients so prepare them last and keep them refrigerated until everyone is ready to eat. You can prepare the sauces in advance however; the rice too. A fruit platter for dessert is all it takes to complete the meal.

CAUTION: have as may bowls and plates as you can make available to your guest; and DO NOT put the cooked food on the plate or bowl where you've put raw ingredients. This could be a source of food poisoning.

The idea is for each guest to help him/herself from a selection of ingredients in a bowl and stir-fry the combination all at once on a hot grill.

Three or more vegetable choices (Allot approximately 100 g. vegetable combinations per person)

• Cabbage, cut into 1/2 inch thick slices
• Baguio pechay, cut into 1/2 inch thick slices
• Kangkong leaves
• Broccoli florets
• Carrots, cut into julienne strips
• Turnips, cut into julienne strips
• Red and green bell peppers, cut into julienne strips
• Sayote, cut into julienne strips
• Chicharo, sliced in half
• Leeks, sliced thinly, diagonally
• Long-stemmed tounge

Must Haves (Vegetables)

Minced spring onions, celery stalks, ginger, garlic, finger chili (sili habe); Toasted, ground; sesame seeds

Choice of three or more meats and seafoods (Allot about 150 g. of meat/seafood combination per person)

• Pork, sukiyaki cut and cut into 1"x3" strips
• Beef sirloin, sukiyaki cut and cut into 1"x3" strips
• Chicken breast fillet, cut into 1"x3" strips
• Fish fillet (e.g. lapu-lapu), cut into cubes
• Medium shrimps, peeled and deveined
• Squid rings
• Chicken liver, cut into strips
• Squid balls, cut in half
• Fishballs, cut in half
• Choice of Rice-Noodles Combination Sotanghon, soaked and drained or,
• Fresh miki noodles, blanched and drained, with
• Cooked rice

Sauces (Allot 1/4 cup per person)

Chili Sauce

Combine:

• 1/3 cup MAGGI Chili Sauce
• 1 MAGGI Pork Broth Cube, dissolved in
• 1 cup hot water
• 1/3 cup rice wine
• 2 tablespoon MAGGI Savor, Chili Flavor

Makes 1-2/3 cups

Teriyaki Sauce

Combine:

• 1/2 cup soy sauce
• 1-1/2 cups of water
• 2 tablespoons grated ginger
• 1/3 cup brown sugar

Makes 2-1/2 cups

Mongolian Sauce

Makes 2 cups

Combine and mix thoroughly:

• 1/3 cup MAGGI Oyster Sauce
• 1 cup water
• 1/3 cup rice wine
• 3 tablespoons MAGGI Savor, Chili Flavor

Saté Sauce

Combine and mix thoroughly:

• 1/3 cup peanut butter
• 1 cup water
• 3 tablespoons MAGGI Savor

Makes 1-2/3 cups

To serve: Place ingredients in separate serving dishes and arrange on buffet table. Set griddle pans and teppanyaki grill at the end of the table. Guest will fill up their bowls with their choice of vegetables, meats and sauces and cook them together in hot teppanyaki grill or individual skillet or work.

Tags: Mongolian Grill, Meat Grill, Vegetables Grill, Grill, Vegetables, Sauces, Sate, Seafoods

Chicken Pork Adobo | Pinoy's National Dish

Chicken Pork Adobo is pork and chicken cooked in soy sauce, vinegar, and garlic. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to pork and chicken, other meats, seafoods, and vegetables (such as squid (pusit), goat meat, veal, beef, shrimp (hipon), river spinach(kang-kong)) can also be cooked this way.

There are different variations in cooking this dish (sometimes called regional versions). This recipe is the most common and simplest of them all. I’ll try to feature other Adobo variations such as the Batangas Adobo and the Ginataang Adobo (Adobo with Coconut Milk) in our future posts.


Try this simple yet satisfying Filipino Food: Chicken Pork Adobo.

Ingredients for Chicken Pork Adobo

• 1 head garlic, minced Chicken Pork Adobo - Pinoy Ideas
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
• choice of either 1 kilo of pork or 1 kilo of chicken
• 1 cup vinegar
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 3 tablespoons water
• 2 cups of water
• 1 teaspoon paprika

Procedure on How to Cook Chicken Pork Adobo

1. In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
2. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
3. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

How to Make Pork Tocino

Tocino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat.

Ingredients:

2 lbs pork ham

¼ tsp Prague powder

1 tsp phosphate

2 tbsp coarse salt

7-10 tbsp sugar

2 tbsp Anisado wine (or ground star anise and/or anisette)

½ tablet ascorbic acid (250 mg)

Uncommon ingredients explained:

( If you know for the substitution of these said ingredients fell free to post your comment, T.Y.)
 
Coarse Salt or Kosher salt is a term that describes one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives


Prague Powder also known as Curing salt, is a combination that mostly composed of salt and a little sodium nitrate. Its use is mainly in curing meats for preservation. The nitrate component hinders the growth of botulism, a bacteria, that helps preserve the color of cured meat. Sodium nitrate breaks down more slowly and will preserve meats for longer periods of time. Some brands are dyed a pink color to blend better with meat and to help differentiate its appearance from other salts.

Anise Wine is basically a wine with Anise seed. Anise seed is sweet and very aromatic. It is distinguished by its licorice-like flavor. It is used in a wide variety of regional and ethnic confectioneries. This is not a usual product that you can buy anywhere but producing this isn’t that hard at all. There are some procedures that I have stumbled upon in the net that could be of interest to you.

Phosphate is a source of Phosphorus, a nutrient vital to humans and is one of the most common substances in our environment, naturally occurring in our food and water. A single phosphorus compound can have a broad range of applications, one of them is to preserve the moisture and flavor in meat.


 
Procedure:

1. Slice the pork ham to about ¼ inch thickness

2. Except for the meat, combine all ingredients in a container and mix well

3. Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat

4. Place the mixed ingredients in a covered container

5. Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete.