Posts
PORK ADOBO
8 years ago
Palitaw Espesyal
Ingredients:
3 cups rice flour
water
1 cup grated coconut
1/2 cup sugar
1/2 cup ground peanuts
Preparation:
Fill medium pot with water and set on high heat to boil while preparing the palitaw.
Mix sugar and ground peanuts, set aside.
In a large bowl combine rice flour and water to form a dough like consistency, it should be pliable and will be ready if dough is not sticking to your palms.
Form into small balls, lay in the middle of your palm and flatten using your thumb to form oval shapes.
Drop in boiling water one by one and wait for a few second until it floats. Scoop out of the boiling water and drop to an ice bath.
Roll into the grated coconut and transfer to serving platter.
Sprinkle with the sugar and peanut mixture.
*You can also add sesame seeds into the grated coconut.
I also added pandan flavor to the dough that gave a tinge of green and a little flavor to my palitaw.
Serve and Enjoy!!
Grilled Pork Belly (liempo) in Sinigang Mix
Ingredients:
1 kilo pork Belly (liempo)
1 sachet Sinigang powder mix (Sinigang with gabi)
1 teaspoon rock salt
1 small sachet seasoning powder (any brand with do)
Preparation:
Wash liempo with clean water and drain for 10 minutes.
Combine sinigang mix powder, salt and seasoning powder.
Spread liempo and season evenly with the sinigang mixture, set aside.
Grill on hot coals until juices run clear and brown on both sides..
Serve and Enjoy!!!
Laing with Suso
Ingredients:
1 kilo gabi leaves
1 kilo suso (snail)
1 cup coconut milk (1st extraction)
2 cups coconut milk (2nd extraction)
1 medium onion sliced
4 cloves garlic crushed
1 thumb size ginger cut into strips
1 medium tomato sliced thinly
fish sauce or salt to taste
1 shrimp cube
1 sili labuyo chopped (Hot chillies)
Preparation:
Prepare suso (snail) by submerging them in water for an hour prior to cooking.
Wash several times to take off soil residues from them. Clip off tip by using a cleaver.
Saute onion, ginger and garlic in a hot pan until fragrant, add tomatoes and saute for another minute or until tomatoes are mashed.
pour fish sauce and add in the suso (snails) mix well.
Pour 2 cups of coconut milk (2nd extraction) and let boil for 3 minutes.
Add gabi leaves into the pan, 1st extraction of coconut milk, shrimp cube, sili and let boil until leaves are already wilted.
Adjust seasoning according to your taste.
Serve and enjoy!!!
Crispy Oyster Mushroom
Ingredients:
1 package oyster mushroom approx. 250 grams
1/2 cup all purpose flour
3 Tbsp cornstarch
1 egg
1 Tbsp water
salt and pepper to taste
oil for deep frying
Preparation:
Combine All purpose flour, cornstarch, egg, water and season with salt and pepper, mix thoroughly and set aside mixture.
Heat Oil until ready, coat oyster mushroom pieces in flour mixture and deep fry until golden Brown.
Serve with any sauce you like, i tried it on sweet and sour sauce.
Sweet and Sour Sauce
1/4 cup water
3 Tbsp ketchup
1 Tbsp Vinegar
1 /2 tsp soy sauce
3 Tbsp Sugar
1/4 tsp sesame oil
pinch of pepper powder
pinch of salt
Combine all ingredients and cook over low heat stirring continuously until sauce thickens.
Serve and Enjoy!!
Beef Bulalo
Ingredients:
1 kilo bone in beef shank
1 medium head cabbage
2 medium size potato quartered
1 med onion quartered
2 corn on cob cut into serving pcs
2 pcs banana saba cut in halves
1 stalk leeks
1 Tbsp pepper corns
salt/patis
water
Procedure:
Fill pot with water and drop in bone-in beef shanks, corn on cob, pepper corns, onion, white part of the leeks and boil for 2-3 hours in low fire, checking every once in a while and skim the scum.
When beef is fork tender, add in banana saba, potatoes and boil for another 15 minutes or until potatoes are tender.
Add cabbage, the rest of the leeks and salt or patis if you prefer. Adjust seasoning to your own liking.
Serve Hot.
Enjoy!!!
Passion Fruit Juice
Ingredients:
4 Ripe Passion Fruit (the yellow Kind)
1 lemon
1 lite water
1 cup sugar
Ice cubes
Preparation:
Slice passion fruit into halves and scoop out pulp into a small bowl.
Mash pulp until seeds and jelly sac separates then transfer into a pitcher.
Slice lemon and squeeze out the juice, add lemon juice into the pitcher.
Pour water and add sugar into the passion fruit and lemon mixture.
Add ice and adjust sweetness according to your taste.
Serve chilled.
* You can strain the juice if you don't like seeds on your drink.
Enjoy!!!
Steamed Halaan
Ingredients:
1 kilo halaan
3 cloves garlic crushed
1 medium onion chopped
1 thumb size ginger cut into strips
water
patis or salt to taste
pepper
2 Tbsp oil
Preparation:
Clean halaan by submerging into water for 15 minutes and remove dirt attached to it.
Heat oil in a medium pot and saute ginger, onion and garlic until fragrant, add patis and mixing well.
Drain halaan and add them into the pot, mix for 3 minutes and add enough water, Let boil until halaan shells pop open.
Add pepper and adjust seasoning according to your taste.
You may also add some chopped celery leaves or leaks for color and taste.
Serve and enjoy!!!!
Bulanglang na Bangus
Ingredients:
1 medium size bangus
2 eggplants sliced diagonally
1 medium onion
3 cloves garlic
1/2 kilo ripe guavas peeled and sliced thinly
1 stalk kangkong leaves
1 medium tomato sliced
water
2 pcs. siling haba
salt or patis to taste
2 Tbsp oil
Preparation:
Clean and slice bangus fish into serving pieces.
heat pot and pour oil, add onions, garlic and ginger, saute until fragrant. Add in the tomatoes.
Add sliced guava, mixed and mashed guava for at least 5 minutes.
Pour enough water and let boil for another 15 minutes.
Add in the bangus fish until meat color turns white.
Add in the sliced eggplants or any vegetables you like.
Add patis to taste.
Put kangkong leaves and siling haba into the pot and boil until vegetables are all cooked.
Adjust seasonings.
Serve and Enjoy!!
Crunchy Cheesy Chilies
Ingredients:
20 pcs green finger chilies
6 lumpia wrapper or wonton wrapper
20 thin sticks of cheese
oil for frying
Preparation:
Prepare lumpia wrappers by cutting each lumpia into 4 equal parts.
Cut open each finger chilies by cutting a vertical slit and a horizontal cut near the stem.
Scrape off the seed and the white lining.
Stuff each chilies with cheese and wrap each pieces with lumpia wrapper.
Deep fry until golden brown.
Serve with cold beer.
Enjoy...
Lumpiang Ubod/Sariwa
Ingredients:
4 cups shredded Ubod (coconut palm hearts)
2 cups camote cut into strips
1 1/2 cup carrots cut into strips
1 1/2 cup green beans thinly sliced
1/2 cup shrimps shelled
1/2 kilo chicken breast cut into cubes
3 squares firm tofu cut into cubes
1 large onion chopped
4 cloves garlic chopped
patis or salt to taste
2 Tbsp chicken powder
pepper
20 lumpia wrapper
For The Sauce
3 cups water
vegetable drippings
1/2 cup cornstarch
1 cup sugar
1 tsp iodized salt
1 Tbsp soy sauce
3 Tbsp fresh garlic chopped finely
1/2 cup ground peanuts
Procedure:
In a large pan, saute onion and garlic until fragrant,
Add in chicken until color changes, add in tofu and shrimp until color turns pink.
Add ubod to the pan and stirfry for a minute. Add water and boil until half cooked.
Add sliced carrots, green beans and chicken powder to the mixture and let boil until ubod and vegetables are tender.
Season with patis and pepper according to your taste.
Transfer cooked ubod mixture into a sieve and let drain, setting aside the drippings.
Make the Sauce:
Combine all ingrdients for the sauce in a pot.
Let the misture boil in low heat, mixing from time to time until sauce thickens.
Assemble lumpia individualy adding lettuce leaf or mustard leaf in each roll.
Pour sauce over lumpia, sprinkle ground peanut on top.
Serve and enjoy
Pancit Canton
Ingredients:
1 kilo pancit canton
1/4 kilo pork
1/4 kilo chicken breast
1 cup sliced squid balls
1 medium carrot sliced
1 medium red bell pepper
1/4 kilo chicharo
1 head cabbage sliced
1/4 cup soy sauce
1 cup oyster sauce
atchuete powder
4 cloves garlic chopped
1 medium onion diced
3 Tbsp chicken powder
pepper
patis or salt to taste
Procedure:
Boil chicken and pork until tender, sliced pork into cubes and shred chicken. Set aside stock.
In a Hot wok saute onion and garlic until fragrant, add sliced squid balls and saute for another minute.
Add pork, shredded chicken, add patis, a little soy sauce, a little oyster sauce and add vegetables according to their firmness and stirfry until half cooked. Transfer vegetables in a bowl leaving drippings in the wok. Set aside vegetables.
In the same wok, add pork and chicken stock, rest of soy sauce and rest of oyster sauce, chicken powder, some pepper to taste and add anatto powder until right color is achieved. Bring to a boil.
When boiling add canton noodles and stirfry until all liquid is absorbed and noodles are cooked.
Add in the half of cooked vegetables and adjust seasoning according to your likeness, mixing well until well blended.
Transfer to a serving dish and top with rest of vegetables.
Serve with calamansi
and
enjoy...
1 kilo pancit canton
1/4 kilo pork
1/4 kilo chicken breast
1 cup sliced squid balls
1 medium carrot sliced
1 medium red bell pepper
1/4 kilo chicharo
1 head cabbage sliced
1/4 cup soy sauce
1 cup oyster sauce
atchuete powder
4 cloves garlic chopped
1 medium onion diced
3 Tbsp chicken powder
pepper
patis or salt to taste
Procedure:
Boil chicken and pork until tender, sliced pork into cubes and shred chicken. Set aside stock.
In a Hot wok saute onion and garlic until fragrant, add sliced squid balls and saute for another minute.
Add pork, shredded chicken, add patis, a little soy sauce, a little oyster sauce and add vegetables according to their firmness and stirfry until half cooked. Transfer vegetables in a bowl leaving drippings in the wok. Set aside vegetables.
In the same wok, add pork and chicken stock, rest of soy sauce and rest of oyster sauce, chicken powder, some pepper to taste and add anatto powder until right color is achieved. Bring to a boil.
When boiling add canton noodles and stirfry until all liquid is absorbed and noodles are cooked.
Add in the half of cooked vegetables and adjust seasoning according to your likeness, mixing well until well blended.
Transfer to a serving dish and top with rest of vegetables.
Serve with calamansi
and
enjoy...
pork and Togue Stirfry
Ingredients:
1/2 kilo pork cut into thin pieces
2 cups togue/ mongo sprouts
1/2 cup carrots strips
1/2 cut green beans cut thinly
1/4 cup singkamas or sweet potato cut into strips
4 Tbsp oyster sauce
4 Tbsp hoisin sauce
1 Tbsp soy sauce
1 tsp ginger powder
1 Tbsp sesame oil
1 medium onion sliced
3 cloves garlic chopped
vegetable oil
salt and pepper to taste
Procedure:
Combine pork, ginger, 3 Tbsp of oyster sauce and 3 Tbsp of hoisin sauce. Mix and set aside for 15 minutes.
In a very hot wok add a little bit of vegetable oil and stir fry marinated pork in small batches until browned and tender. Set aside.
In the same wok, add more oil and saute sliced onion and garlic until fragrant.
Add togue, green beans, carrots, singkamas or sweet potato, mix and stirfry for a minute.
Add remaining oyster sauce,hoisin sauce and sesame oil, Season with pepper and some salt if needed.
Stirfry until crisp.
You may mix pork with the vegetables in the wok before serving or serve pork on top of vegetables.
1/2 kilo pork cut into thin pieces
2 cups togue/ mongo sprouts
1/2 cup carrots strips
1/2 cut green beans cut thinly
1/4 cup singkamas or sweet potato cut into strips
4 Tbsp oyster sauce
4 Tbsp hoisin sauce
1 Tbsp soy sauce
1 tsp ginger powder
1 Tbsp sesame oil
1 medium onion sliced
3 cloves garlic chopped
vegetable oil
salt and pepper to taste
Procedure:
Combine pork, ginger, 3 Tbsp of oyster sauce and 3 Tbsp of hoisin sauce. Mix and set aside for 15 minutes.
In a very hot wok add a little bit of vegetable oil and stir fry marinated pork in small batches until browned and tender. Set aside.
In the same wok, add more oil and saute sliced onion and garlic until fragrant.
Add togue, green beans, carrots, singkamas or sweet potato, mix and stirfry for a minute.
Add remaining oyster sauce,hoisin sauce and sesame oil, Season with pepper and some salt if needed.
Stirfry until crisp.
You may mix pork with the vegetables in the wok before serving or serve pork on top of vegetables.
Ginataang Asuhos
Ingredients:
1/2 Asuhos fish
1 medium tomato sliced
3 cloves garlic chopped
1 medium onion chopped
1 thumb size ginger sliced
1 can coconut milk
salt and pepper to taste
water
sili haba
sili labuyo
oil
Clean asuhos fish, remove innards and scales.
In a pan saute sliced ginger, chopped onion and garlic until fragrant and slightly browned, add in sliced tomatoes mixing thoroughly and mashing it.
Pour in some fish sauce and mix.
Pour in coconut milk and let boil until oil starts to form on the pan.
add water if needed.
Add in the asuhos, sili haba and some chopped siling labuyo and let boil for 10 minutes.
Adjust seasoning and add pepper to taste.
Serve and Enjoy!!
1 can coconut milk
salt and pepper to taste
water
sili haba
sili labuyo
oil
Preparation:
Clean asuhos fish, remove innards and scales.
In a pan saute sliced ginger, chopped onion and garlic until fragrant and slightly browned, add in sliced tomatoes mixing thoroughly and mashing it.
Pour in some fish sauce and mix.
Pour in coconut milk and let boil until oil starts to form on the pan.
add water if needed.
Add in the asuhos, sili haba and some chopped siling labuyo and let boil for 10 minutes.
Adjust seasoning and add pepper to taste.
Serve and Enjoy!!
Tortang Talong with Giniling
Ingredients:
4 medium size eggplant
4 eggs
For the meat mixture
1/2 kilo ground pork pre-boiled
1 small carrot finely chopped
1 small red bell pepper finely chopped
1 medium onion
3 cloves garlic
1 Tbsp soy sauce
patis and pepper to taste
vegetable oil
Preparation:
Prepare eggplants by grilling them until black in color, you can do this over hot coals or on your stove top.
when eggplants skin are black, immersed in a bowl with cold water and peel off skin. Set aside.
In a hot pan, pour 2 Tbsp of oil and saute chopped onion, garlic until brown.
Add chopped carrots and red bell pepper for a minute.
Add ground pork and soy sauce mixing until lightly brown.
Season with fish sauce and pepper, let boil until cooked and adding more water if needed.
Let cool.
To prepare tortang talong
Heat frying pan with a little oil.
Flatten grilled eggplant, in a bowl scramble one egg, pinch of salt,
lay flattened eggplant in the scrambled egg and finally top with 2 to 3 Tbsp of meat mixture.
Pour on hot pan and fry until edges turn brown, flip to cook the other side.
Repeat process the remaining eggplants.
Serve and Enjoy!!
Pork Bistek
Ingredients:
3/4 kilo pork meat sliced thinly
4 Tbsp calamansi juice
1/4 cup soy sauce
1/2 cup water
3 large onions cut into rings
salt and pepper to taste
oil for frying
Preparation:
In a bowl, combine soy sauce, calamansi juice, pork and pepper, marinate for 20 minutes.
In a frying pan, heat oil and fry sliced onions for 2 minutes and set aside.
In the same pan fry pork slices in batches until browned.
when all pork slices are done, add marinade to pan and let boil for 5 minutes and add pork slices back to the pan, add water and boil until tender.
add fried onions and season with salt and pepper according to your taste.
Serve and Enjoy!!
Pork Caldereta
Ingredients:
1 kilo pork buto-buto
1 large potato cut into wedges
1 large carrots cut into wedges
2 green and red bell pepper cut into wide strips
2 cups canned whole tomatoes, mashed
1 large onion chopped
6 cloves garlic chopped
1 small can liver spread
3 bay leaf
1/4 cup grated cheese
2 tsp chili powder
2 sili labuyo chopped
1 cup water
1 Tbsp tomato paste
2 Tbsp sugar
3 Tbsp vegetable oil
1/4 cup calamansi juice
1/4 cup soy sauce
2 Tbsp sugar
Preparations:
In a bowl, combine calamansi juice, vinegar, soy sauce, sugar, half of the chopped onion, half of the chopped garlic and pepper. mix well and marinate pork buto-buto in this mixture. Set aside on the fridge for 20 minutes or more.
Drain pork and set aside marinade.
Heat pan with oil and fry pork pieces until brown on all sides, set aside.
Fry potatoes and carrots until half cooked.
In the same pan saute rest of chopped onion and garlic until brown.
Add pork and chili powder mixing well.
Pour in the reserved marinade, water, tomato sauce ,tomato paste and bay leaf. Add the fried potato, carrots and bell pepper. Let boil for 20 minutes or until pork is tender.
Then add cheese, liver spread, boil for another minute.
Add chopped sili, season with patis and adjust seasoning according to your taste.
Boil until pork is tender and sauce thickens.
Chicken Barbecue
Ingredients:
1 kilo chicken wings
Barbecue Sauce
1/2 cup honey
1/4 cup soy sauce
2 Tbsp yellow mustard
1/2 cup banana ketchup
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
3 Tbsp sugar
1 tsp cayenne pepper
1 Tbsp vegetable oil
Procedure:
For the barbecue sauce:
In a Bowl combine all ingredients for the the barbecue mixing well and taste to adjust according to your taste. set aside.
Wash chicken and pat dry.
Combine chicken with the prepared barbecue sauce and marinate for 3 to 4 hours or overnight in the fridge.
Drain chicken wings and reserve marinade.
add more oil on the barbecue marinade and mix well.
Grill on medium heat basting with marinade until juices run clear.
Serve and Enjoy!!!
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.
Ukoy
Ingredients:
3/4 kilo alamang or shrimps
1 cup flour
1 cup chopped celery
1 small carrot finely chopped
1 egg
1 large onion finely chopped
1 Tbsp oyster sauce
2 tsp sweet soy sauce
1/2 cup water
salt and pepper to taste
Vinegar dipping sauce
1/2 cup vinegar
1 clove garlic finely chopped
1 small onion finely chopped
1 tsp soy sauce
1 sili labuyo chopped
1 Tbsp sugar
salt and pepper to taste
Preparation:
take off shrimp heads and pound using a mortar and pestle until fine, you may also pound rest of shrimp body but not too fine like the heads.
In a bowl mix pounded shrimps, celery, carrots, egg, onion, water, flour, soy sauce and oyster sauce. Mix well until thoroughly incorporated.
Add salt and pepper to taste.
Heat oil in wok or frying pan until hot.
Form mixture into thin patties and fry until golden brown and crispy.
drain in paper towels to dry off excess fat.
Serve with dipping sauce.
In a small bowl combine all ingredients for the dipping sauce and stir well until sugar and salt are dissolved. Adjust according to your likeness.
Meat Balls
Ingredients:
1/2 kilo ground pork
1/2 kilo ground beef
1 cup carrots finely chopped
1 cup celery finely chopped
1 medium bell pepper finely chopped
2 onions finely chopped
1/2 cup grated cheese
2 eggs
1 tbsp chicken powder
1 cup Japanese bread crumbs
Seasonings:
1 Tbsp oyster sauce
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
3 tsp garlic powder
2 tsp onion powder
salt and pepper to taste
Preparation:
1/2 kilo ground pork
1/2 kilo ground beef
1 cup carrots finely chopped
1 cup celery finely chopped
1 medium bell pepper finely chopped
2 onions finely chopped
1/2 cup grated cheese
2 eggs
1 tbsp chicken powder
1 cup Japanese bread crumbs
Seasonings:
1 Tbsp oyster sauce
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
3 tsp garlic powder
2 tsp onion powder
salt and pepper to taste
Preparation:
In a mixing bowl combine ground beef, ground pork and rest of the ingredients together, mix thoroughly until well blended.
Season with oyster sauce, soy sauce, Worcestershire sauce, salt and pepper. Mix well.
The consistency of the mixture should be tacky or when formed into a ball it stays in shape,
add more bread crumbs if needed or you can also use flour.
Set aside for 30 minutes.
Form into balls and deep fry until golden brown.
The consistency of the mixture should be tacky or when formed into a ball it stays in shape,
add more bread crumbs if needed or you can also use flour.
Set aside for 30 minutes.
Form into balls and deep fry until golden brown.
Drain in paper towels.
Sinigang Na Ulo Ng Maya Maya
Ingredients:
1 kilo ulo ng Maya maya (fish head)
1 large labanos
2 egg plants
4 okra
1 cup sitaw
kagkong leaves (finger chillies)
sili panigang
1 pack sinigang mix
1 liter water
1 medium onion
1 thumb size ginger sliced
3 cloves garlic
1 medium tomato
patis or salt to taste
vegetable oil
Preparation:
Season fish heads with salt and fry until light brown. set aside.
In a pot saute onions, garlic, ginger and tomato, add patis and water. Let boil and add labanos, okra, sitaw, egg plants, okra and singang mix. Add fish heads and let boil.
Add kangkong leaves and finger chillies.
season with patis.
Season fish heads with salt and fry until light brown. set aside.
In a pot saute onions, garlic, ginger and tomato, add patis and water. Let boil and add labanos, okra, sitaw, egg plants, okra and singang mix. Add fish heads and let boil.
Add kangkong leaves and finger chillies.
season with patis.
Chicken In Sweet And Spicy Sauce
My mom asked me to cook her baon for tomorrow's picnic, they are having like a chapter gathering for Couples for Christ. It's already 9 pm and i have no more time to go to the groceries, so i rummaged the fridge for something to cook, i found chicken and i also found some vegetables and a bottle of sweet and sour sauce.
I decided to cook chicken in sweet and sour sauce, it's easy to cook and really delicious too, kind of sweet and sour sauce with a little kick of spiciness.
Ingredients:
1 kilo chicken cut into pieces
1 medium carrots sliced
1 large red bell pepper sliced
2 stalks celery sliced diagonally
1 bottle sweet and spicy sauce
1 cup water
2 Tbsp sugar
1 Tbsp soy sauce
2 tsp chicken powder
2 tsp sesame oil
oil for frying
salt
pepper
Preparation:
Salt chicken pieces and fry until golden brown. Set aside.
In a wok saute carrots, onions and bell pepper until crisp.
Add sweet and spicy sauce, water, sugar, soy sauce, chicken powder and sesame oil.
Add chicken chicken pieces and let boil for 10 minutes.
salt and pepper to taste.
Leche Flan
Ingredients:
8 egg yolks
1 tall can evaporated milk
1 can c0ndensed milk
1 teaspoon vanilla or dayap extract
Caramel sauce
1 cup sugar
1 teaspoon calamansi juice
1/2 cup water
Preparation:
Prepare aluminum molds.
in a sauce pan pour sugar, calamansi juice and water until caramelized over medium heat.
Pour on aluminum moulds being sure to cover the bottom of moulds. Set aside and let cool.
Combine all remaining Ingredients in a mixing bowl and stir continuously using a hand mixer or a wire whisk.
Strain and pour into a pitcher.
gently pour mixture into the prepared moulds and individually cover with plastic or aluminum foil.
steam for 45 minutes in a double broiler.
To check doneness of flan, insert a toothpick and if it comes out clean its done.
Let cool and refrigerate.
8 egg yolks
1 tall can evaporated milk
1 can c0ndensed milk
1 teaspoon vanilla or dayap extract
Caramel sauce
1 cup sugar
1 teaspoon calamansi juice
1/2 cup water
Preparation:
Prepare aluminum molds.
in a sauce pan pour sugar, calamansi juice and water until caramelized over medium heat.
Pour on aluminum moulds being sure to cover the bottom of moulds. Set aside and let cool.
Combine all remaining Ingredients in a mixing bowl and stir continuously using a hand mixer or a wire whisk.
Strain and pour into a pitcher.
gently pour mixture into the prepared moulds and individually cover with plastic or aluminum foil.
steam for 45 minutes in a double broiler.
To check doneness of flan, insert a toothpick and if it comes out clean its done.
Let cool and refrigerate.
Adobong Pusit
Ingredients:
1/3 kilo pusit small sliced
1/4 cup soy sauce
3 Tbsp vinegar
4 Tbsp oyster sauce
2 Tbsp sweet soy sauce
3 cloves garlic chopped
1 medium onion chopped
1 tomato chopped
1 bay leaf
sugar
salt and pepper to taste
Preparation:
marinate squid with oyster sauce, sweet soy sauce, soy sauce and vinegar. Set Aside.
In a pan saute garlic, onions and tomatoes, add squid.
Add in the marinade, bay leaf, sugar, salt and pepper. Let boil until cooked.
Adjust seasoning to your taste.
1/3 kilo pusit small sliced
1/4 cup soy sauce
3 Tbsp vinegar
4 Tbsp oyster sauce
2 Tbsp sweet soy sauce
3 cloves garlic chopped
1 medium onion chopped
1 tomato chopped
1 bay leaf
sugar
salt and pepper to taste
Preparation:
marinate squid with oyster sauce, sweet soy sauce, soy sauce and vinegar. Set Aside.
In a pan saute garlic, onions and tomatoes, add squid.
Add in the marinade, bay leaf, sugar, salt and pepper. Let boil until cooked.
Adjust seasoning to your taste.
Menudo
Ingredients:
1 kilo pork cut into small cubes
1/4 k pork liver cut into cubes
1/2 cup hotdogs chopped
2 medium carrots diced
2 medium potatoes diced
2 red and green bell pepper diced
1 tall can tomato sauce
3 Tbsp tomato paste
1/4 cup cheese grated
1/2 cup calamansi juice
1/3 cup soy sauce
8 cloves garlic chopped
1/2 cup chopped onions
salt and pepper to taste
sugar
Preparation:
In a pot combine pork, calamansi juice, half of garlic, half of the onions, soy sauce, laurel, sugar, pinch of salt and pepper and let boil for 15 minutes, remove from the heat and separate meat from sauce.
In a separate pan fry carrots and potatoes until half cooked. Set aside.
In the same pan saute rest of onions and garlic, then add the chopped hotdogs.
Add in the pork liver and saute until its color changes and add in boiled pork without sauce, add salt and stir some more.
add fried carrots and potatoes mixed well.
pour in the sauce, cheese, tomato sauce and tomato paste and let boils until fork tender.
You may add more water if needed.
adjust seasonings according to your taste.
Lechon Kawali
Ingredients:
1 kilo pork liempo/belly
(preferably 1 whole block)
1 bay leaf
freshly cracked pepper
3 cloves garlic crushed
salt
oil for frying
Preparation:
Cut pork liempo into 4 inches square pieces.
In a pot cover pork belly with water and add in bay leaf, freshly cracked pepper, crushed garlic and salt.
Bring to a boil and cook until tender.
Drain and air dry until cool.
Heat oil and fry pork pieces until golden brown and blisters appear on the skin.
chop into bite size pieces and and serve with your favorite sauce.
1 kilo pork liempo/belly
(preferably 1 whole block)
1 bay leaf
freshly cracked pepper
3 cloves garlic crushed
salt
oil for frying
Preparation:
Cut pork liempo into 4 inches square pieces.
In a pot cover pork belly with water and add in bay leaf, freshly cracked pepper, crushed garlic and salt.
Bring to a boil and cook until tender.
Drain and air dry until cool.
Heat oil and fry pork pieces until golden brown and blisters appear on the skin.
chop into bite size pieces and and serve with your favorite sauce.
Sinigang na Tambakol
Ingredients
1 kilo tambakol sliced then fried
1 medium tomato sliced
1 medium onion sliced
3 cloves garlic chopped
2 medium gabi chopped into small pieces
1 liter water
1/4 kilo sampalok or you can use 1 pack sinigang mix
1 small puso ng saging
okra
talong
sitaw
kangkong leaves
sili
salt/patis
Preparation:
Saute onions, garlic and tomotoes in a pot, add patis and water and bring to a boil.
Add in gabi and rest of the vegetables according to cooking time except kangkong and sili.
Add in sinigang mix and tambakol in the pot, let boil for 15 minutes and add in the remaining vegetables.
Adjust seasoning according to your taste.
grilled Pork Liempo
Ingredients:
1 kilo liempo
1 cup soy sauce
1/2 cup calamansi juice
3 cloves garlic crushed
2 Tbsp vegetable oil
1 Tbsp sugar
pepper
preparation:
add all ingredients together and marinate for 2 to 3 hours. Grill 15 minutes on each side and basting with the marinade from time to time until cooked.
ceasar salad
ingredients
1 head romaine lettuce
1 medium carrots
1 medium tomatoes
1 small cucumber
1 small zucchini
1 stalk celery
Parmesan cheese
bacon bits or grilled chicken
croutons
your favorite brand of Caesar salad dressing
Preparation:
tossed all vegetables in a serving bowl or any serving dish, top with croutons, bacon bits or grilled chicken and Caesar salad dressing.
1 head romaine lettuce
1 medium carrots
1 medium tomatoes
1 small cucumber
1 small zucchini
1 stalk celery
Parmesan cheese
bacon bits or grilled chicken
croutons
your favorite brand of Caesar salad dressing
Preparation:
tossed all vegetables in a serving bowl or any serving dish, top with croutons, bacon bits or grilled chicken and Caesar salad dressing.
Fried Rice
Ingredients
4 cups cold cooked rice
1 cup mixed vegetables
1/2 cup ham diced
2 eggs
2 Tbsp soy sauce
garlic
green onions
butter
salt and pepper to taste
preparation:
Lightly beat eggs with pinch of salt and some pepper,
In a hot wok or pan heat butter and add garlic, when brown add in ham and saute until cooked, set on the side of pan, then add eggs and stirring continuously until scrambled and egg breaks into small pieces. Add in the rice and the remaining ingredients, stir well until well blended and adjust seasoning according to your own taste.
4 cups cold cooked rice
1 cup mixed vegetables
1/2 cup ham diced
2 eggs
2 Tbsp soy sauce
garlic
green onions
butter
salt and pepper to taste
preparation:
Lightly beat eggs with pinch of salt and some pepper,
In a hot wok or pan heat butter and add garlic, when brown add in ham and saute until cooked, set on the side of pan, then add eggs and stirring continuously until scrambled and egg breaks into small pieces. Add in the rice and the remaining ingredients, stir well until well blended and adjust seasoning according to your own taste.
