Google+ August 2008 ~ Conie's Corner

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Wednesday, 13 August 2008

Pancit Bihon Recipe

Pancit Bihon Recipe

Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

  • 1 8 oz. pack pancit bihon noodles

  • 1 cooked chicken breast, shredded

  • 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

  • 1/4 cabbage, sliced into strips

  • 1 onion, pealed and sliced

  • 3 cloves of garlic, crushed and minced

  • 1/3 cup scallions, cut into pieces

  • 1 carrot, sliced into strips

  • 2 tablespoons of cooking oil

  • 3/4 cup diced celery

  • 3 tablespoons soy sauce

  • Salt and pepper to taste

  • 5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

  • Soak the pancit bihon noodles to soften for 10 minutes

  • Grease a large pan or wok with oil. Sauté garlic and onions.

  • Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

  • Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.

  • Salt and pepper to taste.

  • Serve hot with sliced calamansi on the side.

Cooking Notes:

  • Calamansi or lemon is to be squeezed into the pancit bihon before eating.




Filipino Style Spaghetti Recipe

Filipino Style Spaghetti Recipe


Estimated & preparation & cooking time: 40 minutes.

Spaghetti Ingredients:

  • 1 kg. spaghetti noodles

  • 1/2 kg. ground beef

  • 1/2 kg. ground pork

  • 1/4 kg. hotdogs, diagonally sliced

  • 1 kg. tomato sauce

  • 3 pieces laurel leaves (bay leaves)

  • 1/4 cup brown or white sugar

  • 2 green bell peppers, diced

  • 2 onions, chopped

  • 1 head garlic, minced

  • 3 tablespoons of cooking oil

  • 1 cup of water

  • Salt and pepper to taste

  • 1/2 cup grated cheese

Spaghetti Cooking Instructions:

  • Cook spaghetti noodles according to package instructions.

  • In a sauce pan or wok, sauté garlic and onions in cooking oil.

  • Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.

  • Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes

  • Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.

  • Serve with the cooked spaghetti noodles and grated cheese on top.




Mixed Seafood with Oyster Sauce Recipe

Mixed Seafood with Oyster Sauce Recipe

Estimated cooking time: 30 minutes

Seafood with Oyster Sauce Ingredients:

  • 1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood)

  • 1 large onion, diced

  • spring onions (cut 1 inch long)

  • 1 thumb sized ginger, sliced into strips

  • 1/2 teaspoon of sugar or monosodium glutamate

  • 1/3 cup of oyster sauce

  • 2 pieces green finger pepper (sili pag sigang) chopped

  • 3 table spoons of cooking oil or olive oil

  • 1/3 cup water

  • Salt and pepper to taste

Cooking Instructions:

  • Cut crabs into 2 or 4 if very big

  • Steam crabs and prawns for 5 minutes

  • Clean squid and cut into 1 inch long sections

  • On a big wok, sauté garlic until golden brown, then add ginger and onions, sauté for a minute more

  • Add water and bring to a boil

  • Add squid, clams, mussels and other uncooked seafood.

  • Boil for 5 minutes

  • Add crabs and shrimp

  • Add the oyster sauce

  • Salt and pepper to taste

  • Sprinkle the sugar or monosodium glutamate (vetsin)

  • Add the long green chili

  • Mix well and bring to a boil

  • Simmer for 3 minutes

  • Serve hot with steamed rice

Seafood with Oyster Sauce Cooking Tips:

  • Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot.

  • The above recipe can be used for just one type of seafood like crabs only or a combination of many including fish.




Beef Guisado Recipe

Beef Guisado Recipe

Estimated cooking time: 30 minutes.

Beef Guisado Ingredients:

  • 1 kilo beef tenderloin, cut into strips

  • 3 tomatoes, sliced

  • 2 onions, finely chopped

  • 1 clove of minced garlic

  • 1/4 cup soy sauce

  • 4 cups of beef broth or bouillon

  • 1 teaspoon of salt

  • 1/2 teaspoon pepper

  • 4 tablespoons of cooking oil

Guisado Cooking Instructions:

  • Heat oil in a cooking pan.

  • Sauté the garlic and onions.

  • Add the sliced tomatoes

  • Then add the beef, soy sauce, beef broth, salt and pepper.

  • Bring to a boil then simmer until beef is tender.

Cooking Tips:

  • The above beef guisado recipe can be used for vegetables and other meats.

  • For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.

  • Reduce the broth to 2 cups for vegetable dishes or use plain water instead.




Rellenong Bangus Recipe

Rellenong Bangus (Stuffed Milk Fish) Recipe

Estimated cooking time: 1 hour

Rellenong Bangus Ingredients:

  • 1 big bangus (milkfish)

  • 3 cloves of garlic, minced

  • 1 onion chopped

  • 2 tomatoes, diced

  • 1 egg

  • 1/4 cup lemon juice

  • 1 small carrot, finely chopped

  • 1/4 cup soy sauce

  • 4 tablespoons of cooking oil

  • ham, finely chopped

  • raisins

  • cooked peas

  • salt and pepper to taste

Rellenong Bangus Cooking Instructions:

  • Scale and remove the intestines of the bangus.

  • With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

  • Marinate the head and skin in lemon juice, soy sauce and pepper.

  • Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

  • Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

  • Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

  • Add a beaten egg to the sauté and mix well.

  • Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

  • Fry in oil until golden brown.

  • slice slightly diagonal (1 1/2 inch thick) and serve.




Bicol Express Recipe

Bicol Express Recipe

Estimated preparation time: 30 minutes

Estimated cooking time: 30 minutes

Bicol Express Ingredients:

  • 1/4 kilo pork, thinly sliced

  • 1 cup Baguio beans

  • 3 cups long chili or jalapeno peppers

  • 1 onion, minced

  • 1 head of garlic, minced

  • 1 cup coconut milk

  • 1 cup coconut cream

  • 2 tablespoons of cooking oil

  • Salt to taste

Bicol Express Cooking Instructions:

  • In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.

  • In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.

  • In another pan, sauté minced garlic and onion.

  • Add to the sauté the browned pork.

  • Then add the coconut milk, bring to a boil and simmer for 10 minutes.

  • Add the chili peppers, Baguio beans and cook until dish gets a little dry.

  • Add the coconut cream and simmer until the sauce thickens.

  • Salt to taste.




Laing Recipe

Laing Recipe

Estimated cooking time: 30 minutes.

Laing Ingredients:

  • 25 pieces gabi (taro) leaves, dried and shredded
  • 1/2 kilo pork, diced
  • 1/4 cup shrimp bagoong
  • 5 cloves garlic, minced
  • 2 red onions, chopped
  • 2 tablespoons ginger, minced
  • 5 jalapeno pepper, sliced
  • 1 cup coconut cream (katang gata)
  • 2 cups coconut milk (gata)
  • 1/2 teaspoon monosodium glutamate (MSG)
  • 2 tablespoons of oil
  • 1 teaspoon salt

Laing Cooking Instructions:

  • In a casserole, sauté garlic, ginger and onions then add the pork.

  • mix in the gabi leaves.

  • Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.

  • Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.

  • Add the coconut cream and continue to simmer until oil comes out of the cream.

  • Serve hot with plain white rice.




Adobong Kangkong (River Spinach) Recipe

Adobong Kangkong (River Spinach) 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:

  • Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

  • 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.

  • Let simmer then add the vinegar. Do not stir for 5 minutes.

  • Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.

  • 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.




Ginataang Kalabasa Recipe

Ginataang Kalabasa Recipe

(Squash Cooked in Coconut Milk)

Estimated cooking & preparation time: 1 hour

Ginataang Kalabasa Ingredients:

  • 1 kilo squash, cut into cubes (1"x1")

  • 1/4 kilo shrimp, shelled and deveined

  • 3 pieces tomatoes, diced

  • 2 onions, chopped

  • 1 head garlic, minced

  • 2 tablespoons of ginger root, crushed and minced

  • 4 tablespoons of cooking or olive oil

  • 2 pieces long chilli peppers

  • 2 tablespoons of shrimp paste (bagoong)

  • 2 cups coconut milk

  • 1 cups coconut cream (katang gata)

  • 2 cups chicken stock

  • 2 tablespoons of fish sauce (patis)

Ginataang Kalabasa Cooking Instructions:

  • On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.

  • Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.

  • Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.

  • Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:

  • This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.




Chopsuey Recipe

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:

  • 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.

  • 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.

  • Salt and pepper to taste.

  • Serve hot with rice.

Filipino Chicken Macaroni Salad

Filipino Chicken Macaroni Salad Recipe

Estimated preparation and cooking time: 1 hour

Chicken Macaroni Salad Ingredients:

  • 1/5 kilo macaroni noodles

  • 2 to 3 pieces, medium sized carrots

  • 1 big chicken breast

  • 500 ml of mayonnaise

  • 1 can (836 g) pineapple chunks or tidbits

  • 1 big white onion, finely chopped

  • 1/2 cup sweet pickle relish

  • 3 hardboiled eggs, diced

  • 1 cup diced cheddar cheese

  • 1/2 cup raisins

  • salt and pepper to taste

Macaroni Salad Cooking Instructions:

  • Cook macaroni noodles according to package cooking instructions.

  • In a pot, boil carrots in water for 15 to 20 minutes or until cooked.

  • Drain carrots and let cool. Peal skin then dice.

  • Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths

  • Drain pineapple chunks or tidbits.

  • Combine all ingredients while adding salt and pepper, to taste.

  • Refrigerate, then serve.

Chicken Potato Salad

Filipino Chicken Potato Salad Recipe

Estimated cooking & preparation time: 1 hour

Chicken Potato Salad Ingredients:

  • 1 kilo potatoes

  • 1 big chicken breast

  • 3 pieces medium sized carrots

  • 500 ml mayonnaise

  • 1 can (836 g) pineapple tidbits or chunks

  • 1/2 cup sweet pickle relish

  • 1 cup cheddar cheese, diced (optional)

  • 3 tablespoons of chopped spring onions (optional)

  • Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

  • In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).

  • Drain potatoes and carrots, let cool.

  • Once cooled, the skin can be easily be pealed by hand.

  • Dice the potatoes and carrots (about 1x1 cm)

  • Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths

  • Drain pineapple chunks or tidbits.

  • Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.

  • Refrigerate before serving.

Potato Salad Cooking Notes:

  • You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

Pakbet or Pinakbet 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.

Chicken Afritada Recipe

Chicken Afritada Recipe

Estimated cooking time: 50 minutes

Chicken Afritada Ingredients:

  • 1 kilo chicken, cut into pieces

  • 5 pieces potatoes, peeled and halved

  • 1 red onion, diced

  • 1 head garlic, minced

  • 1 green bell pepper, sliced into strips

  • 1 red bell pepper, sliced into strips

  • 2 cups pork or chicken stock (broth)

  • 1 cup tomato sauce

  • 2 tablespoons of patis (fish sauce)

  • 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

  • In a cooking pot or wok, heat oil.

  • Sauté garlic and onions.

  • Add chicken and slightly brown.

  • Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

  • Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

  • Add the green and red bell peppers, simmer for an additional minute or two.

  • Salt and pepper to taste

  • Serve hot with rice.

Tinolang Manok

Tinolang Manok (Chicken Ginger Stew) Recipe

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 slliced into strips

  • 1/2 cup dahon ng sili (chili 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 with plain rice.

Tuesday, 12 August 2008

Rellenong Manok Recipe

Rellenong Manok Recipe

Estimated cooking time: 2 hours

Rellenong Manok Ingredients:

  • 1 whole chicken, deboned with shape kept

  • 2 tablespoons calamansi juice

  • 2 tablespoons soy sauce

  • 1 1/2 tablespoons sugar

    Stuffing

  • 1/2 kilo ground pork

  • 1/2 cup bacon, diced

  • 1 cup ham, diced

  • 1 can Vienna sausage, drained and sliced

  • 1/4 cup sweet green peas

  • 1/4 cup carrots, minced

  • 1/4 cup breadcrumbs

  • 1/4 cup pickle relish

  • 1/4 cup raisins

  • 1/2 cup cheddar cheese, grated

  • 5 whole eggs, beaten

  • 1/2 cup butter

  • 2 tablespoons soy sauce

  • 1 tablespoon sugar

  • Salt and pepper to taste

Rellenong Manok Cooking Instructions:

  • Marinate chicken in calamansi juice, soy sauce and sugar.

  • In a bowl, mix all stuffing ingredients well.

  • Stuff the chicken in all parts.

  • Sew the cavity opening and truss the chicken.

  • Wrap chicken in aluminium foil.

  • Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

  • Open the foil an rub chicken with butter and put back in oven until golden brown.

Roasted Chicken Recipe

Roasted Chicken Recipe

Estimated cooking time: 1 1/2 to 2 hours

Roasted Chicken Ingredients:

  • 2 kilo dressed chicken (broiler)

  • 2 cups of lemon grass (tanlad)

  • 3 tablespoons of cooking oil

  • 2 tablespoons of salt

Cooking Instructions:

  • Make sure the chicken is clean with no remaining small feathers and no insides.

  • Wash thoroughly and pat dry with a paper towel

  • Rub the whole chicken with cooking oil as well as the inside cavity.

  • Next apply salt all over, again, including the insides.

  • Fill the cavity with lemon grass

  • Pre-heat oven to 400 degrees Fahrenheit

  • Place the chicken on an oven rotisserie.

  • If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

  • Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

  • Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Note:

  • If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

Chicken Pastel Recipe

Chicken Pastel Recipe

Estimated cooking time: 1 hour

Chicken Pastel Ingredients:

  • One 1 1/2 kilo chicken, cut in pieces

  • One can (14 ounces) Vienna sausage, sliced

  • 3 potatoes, diced

  • 1 carrot, diced

  • 1 up mushrooms, cut in half

  • 1 green bell pepper, sliced in strips

  • 1/2 cup sweet peas

  • 1 onion, minced

  • 1/4 cup grated cheese

  • 1 cup margarine

  • 2 cups chicken stock (broth)

  • 4 tablespoons soy sauce

  • 1 lemon extract (juice)

  • 1 egg, beaten

  • Salt and pepper to taste

Pie Crust

  • 2 cups flour

  • 1/2 cup corn oil or vegetable oil

  • 1 teaspoon salt

  • 1/4 cup of water

Chicken Pastel Cooking Instructions:

  • In a bowl, marinate chicken lemon juice and soy sauce for an hour.

  • In a skillet, melt margarine and brown chicken, set aside.

  • Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Salt to taste.

  • Transfer to a baking dish.

  • Pre-heat oven to 450 degrees Fahrenheit.

  • On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

  • On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

  • Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

  • Bake until golden brown (about 15 minutes).

Fried Chicken Recipe

Fried Chicken Recipe

Estimated cooking time: 45 minutes

Fried Chicken Ingredients:

  • 1 1/2 kilo chicken, cut into pieces

  • 1/4 cup of white vinegar

  • 5 cloves of garlic, crushed

  • 1 cup of water

  • 2 cups cooking oil

  • Salt and pepper to taste

Fried Chicken Cooking Instructions:

  • In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.

  • Remove just before the chicken is fully cooked.

  • Strain off liquid.

  • In a frying pan or wok, heat oil and deep fry the chicken until golden brown

  • Place on paper towel to remove excess oil

  • Serve hot with rice and sliced cucumber or atchara on the side.

Sweet and Sour Pork

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) Recipe

Beef Stew (Nilaga) Recipe

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 Mechado Recipe

Beef Mechado Recipe

Estimated cooking time: 1 hour

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

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.

Kaldereta Recipe

Kaldereta Recipe

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 Recipe

Estimated cooking time: 2 hours

Kare Kare Ingredients:

  • 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

  • 1/2 kilo oxtail, cut 2 inch long

  • 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 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

Beef Morcon Recipe

Estimated cooking time: 2 to 3 hours.

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.

Pork Menudo Recipe

Pork Menudo Recipe

Estimated preparation & cooking time: 50 minutes

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)

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.

Pork Steak / Beef Steak Filipino Style Recipe

Pork Steak / Beef Steak Filipino Style Recipe

Estimated time to prepare and cook: 50 minutes

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 / Chicken Adobo Recipe

Pork / Chicken Adobo Recipe

Estimated cooking time: 50 minutes

Adobo Ingredients:

  • 1/2 kilo pork, cut in cubes

  • 1/2 kilo chicken, cut into pieces

  • 1 head garlic, minced

  • 1/2 yellow onion, diced

  • 1/2 cup soy sauce

  • 1 cup vinegar

  • 2 cups of water

  • 1 teaspoon paprika

  • 5 laurel leaves (bay leaves)

  • 4 tablespoons of cooking oil or olive oil

  • 2 tablespoons cornstarch

  • Salt and pepper to taste

  • 3 tablespoons water

Adobo Cooking Instructions:

  • In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

  • 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.

  • 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.

  • Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

  • Add salt and/or pepper if desired

  • Bring to a boil then simmer for an additional 5 minutes.

  • Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

  • You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.



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Crispy Pata Recipe

Crispy Pata Recipe

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.




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