Posts
PORK ADOBO
8 years ago
Chicken Tinola
A comfort food for every filipino especially during the rainy and cold season. Chicken cut ups in a flavorful soup with chili leaves, ginger and papaya, some like using chayote instead, which ever you prefer, but in our house we love using the manibalang or the almost ripe papaya. The broth is so good, kind of sweet soup tinola. Give it try and be the verdict.
Ingredients:
1 kilo chicken cut ups
1 medium unripe papaya
1 thumb size ginger sliced into strips
2 Tbsp chicken powder
1/4 cup patis
1 medium onion chopped
3 cloves garlic
1 cup sili/chili leaves
1 liter water
2 Tbsp vegetable oil
Preparation:
heat casserole and vegetable oil, add chopped ginger, onions until translucent and add garlic.
Add chicken and patis, saute for 3 minutes, set heat to low and cover for 15 minutes mixing from time to time to avoid sticking.
Add water, chicken powder and chayote, cover until chayote is almost cook.
add chilli leaves and adjust seasoning.
Cream Dory in Black Bean Sauce
Ingredients:
2 pieces cream dory fillets
1 medium green bell pepper
1 red bell pepper
1 small carrot
3 Tbsp hoisin sauce
2 1/2 Tbsp oyster sauce
1 tsp sweet soy sauce
1 Tbsp fermented black beans mashed
1/2 cup water
1 medium onion
1 Tbsp vegetable oil
1 tsp ginger paste or grated ginger
salt and pepper to taste
Preparations:
Cut cream dory fillet into nuggets or bite size pieces and season with soy sauce and ginger.
in a hot wok pour vegetable oil and saute onion until transparent and add fish fillet and brown lightly.
When fish are already brown add carrots, red and green bell pepper and stir fry until crisp.
Add fermented black beans, hoisin sauce, oyster sauce, sweet soy sauce and water, mix well.
season with pepper and add more salt if needed.
Let boil until sauce is thickened.
enjoy..
Mantis Prawn Mantis
I went to the market today and i saw Alupihan dagat,
i really got so excited and almost shouted "ALUPIHAN DAGAT!", hahaha.
Anyway, Alupihan dagat a.k.a "mantis prawn" in English, from the crustacean family.
It tastes like shrimp and lobster.
I just boiled them with a little water and a little salt until the color changes.
yummm...
i really got so excited and almost shouted "ALUPIHAN DAGAT!", hahaha.
Anyway, Alupihan dagat a.k.a "mantis prawn" in English, from the crustacean family.
It tastes like shrimp and lobster.
I just boiled them with a little water and a little salt until the color changes.
yummm...
Spam Lumpia
Ingredients:
25 pcs lumpia wrapper
1/2 spam
1/2 block cheese quickmelt
1 large green bell pepper cut into strips
oil for frying
water to seal lumpia
Preparation:
Cut spam, quickmelt cheese, bell pepper into even pieces.
In a clean surface, place lumpia wrapper and arrange spam, green bell pepper and cheese in the center, fold envelope style and roll all the way through and lastly secure with water.
Deep fry until gold and brown.
drain in paper towels.
Pineapple Fried Rice
Ingredients:
3 cups cooked and chilled
1/4 cup peeled shrimps
1/4 cup finely chopped chorizo de bilbao
1 cup mixed vegetables
1/2 cup pineapple tidbits
1 medium onion chopped
(white onion)
3 cloves garlic finely chopped
2 egg
3 Tbsp pineapple juice
2 Tbsp light soy sauce
1 Tbsp fish sauce
1/4 tsp curry powder
1/8 tsp cayenne pepper or more
1 Tbsp sesame oil
pepper
1 Tbsp vegetable oil
Preparation:
Beat eggs, add a pinch of salt and some black pepper.
In a heated wok pour a little amout of oil and pour eggs stirring continuously until cooked. Set aside.
In the same wok add more oil and garlic, saute until golden brown, add chorizo de bilbao, shrimps and mixed vegetables, toss for 3 minutes.
Add rice, cooked eggs, light sauce, pineapple juice, pineapple tidbits, chopped onion, curry powder, cayenne pepper, fish sauce and sesame oil, toss until well blended and cooked for further 10 minutes.
adjust seasoning according to your taste.
Pininyahang Manok/ Pineapple Chicken
Ingredients:
1 kilo Chicken cut ups
1 medium carrots chopped
2 medium potatoes cut into quarters
2 red and green bell pepper cut into strips
1 tall can pineapple juice
1 small can pineapple chunks
1 medium onion chopped
3 cloves garlic chopped
3 Tbsp sugar
4 Tbsp soy sauce
fish sauce or salt to taste
pepper
3 Tbsp oil
Procedure:
Marinate chicken with half of the pineapple juice for 15 minutes.
Heat pan with oil and fry carrots and potatoes. Set aside.
In the same pan saute onion and garlic until brown, add chicken pieces reserving the marinate for later use. Add soy sauce Fish sauce, or salt and stir.
Cover and cook for 15 minutes, stirring occasionally to avoid burning the chicken.
Add marinate, the remaining pineapple juice, pineapple chunks, sugar and cover and boil for further 15 minutes.
Add Carrots, potatoes and bell pepper cover until all vegetables are cooked and sauce is reduced.
Add black pepper and salt if needed.
You can also add milk if you prefer.
Suam Mais
Ingredients:
9 pieces corn the native white one
1 package 0r 2 cups crushed chicharon
1/2 cup shrimps or hibe
1 cup sili leaves
1 medium onion sliced
4 cloves garlic chopped
2 medium eggplant sliced
1 L water
salt or fish sauce to taste
Preparation:
Prepare corns by using a cheese grater, i like the texture it's more creamy when cooked.
Wash the remainder of the cob in the water and scraping with the back of knife to take out all starches. Set aside.
In a heated pan add oil and saute onions and garlic until slightly brown, add hibe and the grated corn stir continuously to avoid lumps until the color lightens and consistency is somewhat sticky. Add the corn water, stir well and let boil for 15 minutes. Add the sliced eggplant and cover to cook, stirring occasionally to avoid lumps. When eggplants are cooked add chicharon, sili leaves and add patis, adjust to your taste and boil for another 5 minutes.
Serve Hot
Laing
I am at the supermarket today and saw packs of dried gabi leaves and decided to cook this for tonight's dinner, I love laing, anything with coconut milk actually, i seldom cook laing at home coz my parents and other siblings are not a fan of laing like me. The only chance that i can eat this spicy, rich and creamy viand is when i eat out.It came out just right, not so spicy for me and really creamy, even my dad and brother liked it.
Ingredients:
500 mg gabi stem and leaves
2-3 cups coconut milk
1 cup shrimps
1 cup minced pork
1/4 daing tuyo or dilis
3 cloves garlic chopped
1 medium onion chopped
1 thumb size ginger sliced into strips
2 Tbsp oil
patis
2 siling haba
2 siling labuyo or more chopped
Preparation:
wash and prepare gabi or taro leaves, you can buy pre-dried gabi leaves in the market or dry your own in the sun until wilted. when ready wash chop thinly.
In a pan heat oil and brown pork, set aside.
In the same pan saute chopped onions, ginger and garlic until brown, add shrimps, dilis or daing tuyo
(if using tuyo remove bones and shred meat),
Add in patis and pork in the mixture again.
Add coconut milk and let boil until reduced and oil starts to appear on top.
Gradually add leaves and stem and boil until desired consistency is achieved and leaves looks mushy and cook.
add sili haba and and chopped siling labuyo, add more if you prefer.
Adjust seasoning and boil for further 5 minutes and serve hot.
500 mg gabi stem and leaves
2-3 cups coconut milk
1 cup shrimps
1 cup minced pork
1/4 daing tuyo or dilis
3 cloves garlic chopped
1 medium onion chopped
1 thumb size ginger sliced into strips
2 Tbsp oil
patis
2 siling haba
2 siling labuyo or more chopped
Preparation:
wash and prepare gabi or taro leaves, you can buy pre-dried gabi leaves in the market or dry your own in the sun until wilted. when ready wash chop thinly.
In a pan heat oil and brown pork, set aside.
In the same pan saute chopped onions, ginger and garlic until brown, add shrimps, dilis or daing tuyo
(if using tuyo remove bones and shred meat),
Add in patis and pork in the mixture again.
Add coconut milk and let boil until reduced and oil starts to appear on top.
Gradually add leaves and stem and boil until desired consistency is achieved and leaves looks mushy and cook.
add sili haba and and chopped siling labuyo, add more if you prefer.
Adjust seasoning and boil for further 5 minutes and serve hot.
Sweet and Sour Fish
Ingredients:
1 medium size fish, dalagang bukid or lapu lapu
1 medium size fish, dalagang bukid or lapu lapu
1 small carrots julienned
1 small red bell pepper julienned
1 medium onion sliced thinly
1 stalk celery cut diagonally
leeks for garnishing
salt
oil for frying
Sweet and Sour Sauce
1 cup water
1/4 cup banana ketchup
3 Tbsp white vinegar
4 Tbsp Sugar
1 Tbsp sesame oil
2 tsp sweet soy sauce
1 Tbsp Oyster sauce
3 tsp cornstarch disolved in 4 Tbsp of water
salt and pepper to taste
Preparation:
Rinse Fish and pat dry, season the inside and skin of the fish.
deep fry until golden brown and drain in paper towel.
Prepare Sweet and Sour Sauce
In a small bowl mix water, banana ketchup, soy sauce, oyster sauce, sugar, white vinegar.
Heat sesame oil in hot wok and stir fry julienned carrots, red bell pepper, onions and celery toss until half cooked.
pour in sauce mixture and let boil.
Add in the fish, flipping from time to time to make sure it is covered by the sauce.
Pour in cornstarch mixture and boil until sauce thickens.
season with salt and pepper according to your taste.
garnish with julienned leeks .
1 small red bell pepper julienned
1 medium onion sliced thinly
1 stalk celery cut diagonally
leeks for garnishing
salt
oil for frying
Sweet and Sour Sauce
1 cup water
1/4 cup banana ketchup
3 Tbsp white vinegar
4 Tbsp Sugar
1 Tbsp sesame oil
2 tsp sweet soy sauce
1 Tbsp Oyster sauce
3 tsp cornstarch disolved in 4 Tbsp of water
salt and pepper to taste
Preparation:
Rinse Fish and pat dry, season the inside and skin of the fish.
deep fry until golden brown and drain in paper towel.
Prepare Sweet and Sour Sauce
In a small bowl mix water, banana ketchup, soy sauce, oyster sauce, sugar, white vinegar.
Heat sesame oil in hot wok and stir fry julienned carrots, red bell pepper, onions and celery toss until half cooked.
pour in sauce mixture and let boil.
Add in the fish, flipping from time to time to make sure it is covered by the sauce.
Pour in cornstarch mixture and boil until sauce thickens.
season with salt and pepper according to your taste.
garnish with julienned leeks .
Chicken Adobo
Dont you love adobo? I do... it's a family favorite at home especially chicken adobo. The right blend of sourness, saltynes and sweetness that burst in my mouth, aghh.. making my mouth water just thinking about it. I like it a little dry and eat it with ketchup.. yummy..
Ingredients:
Ingredients:
1 kilo chicken adobo cut
1/4 cup calamansi juice
3 Tbsp vinegar
1/4 cup water
1/2 cup soy sauce
3 Tbsp sugar
2 pcs bay leaf
salt and pepper corns
Preparation:
In a pot add all ingredients together and cook in low heat. let boil until sauce is reduced and chicken is tender. Adjust to your taste.
1/4 cup calamansi juice
3 Tbsp vinegar
1/4 cup water
1/2 cup soy sauce
3 Tbsp sugar
2 pcs bay leaf
salt and pepper corns
Preparation:
In a pot add all ingredients together and cook in low heat. let boil until sauce is reduced and chicken is tender. Adjust to your taste.
