Posts
PORK ADOBO
10 years ago
Crabs with Sotanghon
Ingedients:
1 kilo fresh crabs
250 grams rice vermacelli
3 cloves minced garlic
1 large chopped onion
1/4 cup sliced ginger
6 whole shitake mushroom soaked in hot water
4 tbsp dark soy sauce
2 tbsp oyster sauce
3 tbsp canola oil
2 stalks leeks cut into 1 1/2 inch
Salt and pepper to taste
2 tsp Sesame oil
Procedure:
1. Soak vermecelli noodles un water until rehydrated.
2. Wash and clean crabs. And boil in a little water and a little salt until crabs changes in color.
3. In a heated wok. Add canola oil and saute ginger, onion and garlic until fragrant. Add dark soy sauce and oyster sauce. Saute for 2 minutes and add water, wait for it to boil.
4. Add vermecelli noodles and crabs. Saute in high heat.
5. Add leeks and adjust salt and pepper according to your taste.
6. Lastly add sesame oil
Serve hot and enjoy!!
Kangkong with Tofu
Ingredients:
Kangkong with Tofu
2 squares tofu (cut into cubes)
4 cloves garlic
4 Tbsp oyster
1 bundle kangkong cut into 1 1/2 inches (leaves and stalks)
1 tsp sugar
1/4 cup water
2 tsp sesame oil
salt and pepper to taste
oil for frying
Procedure:
1. Heat oil in pan and fry tofu until brown in color. set aside.
2. in the same pan, remove oil but leave a little for sautéing. Add garlic and saute garlic until slightly browned.
3. add oyster sauce and kangkong. Sauté for about 2-3 minutes.
4. add water and sugar and cook until the kangkong leaves are wilted.
5. add the fried tofu and let boil for another 2 minutes.
6. lastly add sesame oil and adjust salt and pepper according to your liking.
Chicken with Bamboo shoots
Ingredients:
1 kilo chicken cut ups
1/2 kilo labong (bamboo shoots)
4 cloves garlic finely chopped
1 large onion finely chopped
1 tbsp thinly sliced ginger
4 cups water
salt and pepper to taste
fish sauce can also be used instead of salt.
Preparation:
In a medium size pot, heat oil and saute onion, ginger and garlic until fragrant.
Add Chicken in to the pot and fish sauce or salt, let cook for 10 minutes.
Add bamboo shoots, mix well and cover to boil.
Add water to the pot and let boil for 2o minutes or until chicken is tender and bamboo shoots are cooked.
Add more salt and pepper to taste.
Serve and Enjoy...
Fish Nuggets and Char Siu Fried Rice
Fish Nuggets
Ingredients:
2 cream dory fillet
1 cup flour
1 tsp salt
1 tsp pepper
1 egg
1/4 cup milk
1 tsp garlic powder
Ingredients:
2 cream dory fillet
1 cup flour
1 tsp salt
1 tsp pepper
1 egg
1/4 cup milk
1 tsp garlic powder
Oil for frying
Preparation:
Cut fillets in bite size pieces.
Combine egg and milk in a small bowl and whisk together.
Marinate fish in the milk mixture for 15 minutes.
Prepare breading for the the nuggets by combining all dry ingredients together.
Drain fish nuggets from marinade and dunk each pieces into the breading mix.
Prepare deep fryer or if not available heat enough oil in pan.
Deep fry fish nuggets making sure not to over crowd the pan until golden brown.
Set aside and cover with aluminum foil to keep warm..
For the Char Siu Fried Rice
Ingredients:
2 cloves garlic finely chopped
1 cup mix vegetables
2 cups cooked rice
1 tsp light soy sauce
1 egg
2 tsp sesame oil
1 Tbsp Char siu sauce
1 tbsp vegetable oil
salt and pepper to taste
Preparation:
Heat wok over high heat.
Pour vegetable oil and scramble eggs until cooked. set aside.
Add a little oil into to wok and saute garlic until fragrant.
Add mixed vegetables and stirfry for a minute.
Add in the cooked rice, light soy sauce and char siu sauce, sesame oil and toss to combine.
Add cooked egg and season with salt and pepper.
Mix well and adjust seasoning according to your taste.
Assemble rice and fish nuggets in a plate and place a nice asian dipping sauce on the side.
Serve and Enjoy..
Preparation:
Cut fillets in bite size pieces.
Combine egg and milk in a small bowl and whisk together.
Marinate fish in the milk mixture for 15 minutes.
Prepare breading for the the nuggets by combining all dry ingredients together.
Drain fish nuggets from marinade and dunk each pieces into the breading mix.
Prepare deep fryer or if not available heat enough oil in pan.
Deep fry fish nuggets making sure not to over crowd the pan until golden brown.
Set aside and cover with aluminum foil to keep warm..
For the Char Siu Fried Rice
Ingredients:
2 cloves garlic finely chopped
1 cup mix vegetables
2 cups cooked rice
1 tsp light soy sauce
1 egg
2 tsp sesame oil
1 Tbsp Char siu sauce
1 tbsp vegetable oil
salt and pepper to taste
Preparation:
Heat wok over high heat.
Pour vegetable oil and scramble eggs until cooked. set aside.
Add a little oil into to wok and saute garlic until fragrant.
Add mixed vegetables and stirfry for a minute.
Add in the cooked rice, light soy sauce and char siu sauce, sesame oil and toss to combine.
Add cooked egg and season with salt and pepper.
Mix well and adjust seasoning according to your taste.
Assemble rice and fish nuggets in a plate and place a nice asian dipping sauce on the side.
Serve and Enjoy..
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.
