Bicol Express

Bicol Express

• 6 cups coconut milk
• 1 kg. pork, cut into strips
• ¾ cup Shrimp Paste
• 1 tbsp Garlic, minced
• 6 pieces Thai chili pepper
• ½ cup Ginger, grated
• 1 large onion, cubed
• 2 long chili pepper
• 2 tsp cooking oil
• Salt and Pepper

Cooking Instructions:

1. Sauté the garlic, onion, and ginger
2. Add the pork and continue cooking for 5 to 7 minutes
3. Place the shrimp paste in and cook for 5 minutes
4. Add the Thai and long hot pepper followed by the coconut milk
5. Mix all the ingredients well and simmer for 30 to 40 minutes
6. Add salt and pepper to taste

Pritong Manok (Fried Chicken)

Pritong Manok (Fried Chicken)

7 pieces chicken legs
flour
salt
black pepper
vegetable oil for frying

Cooking Instructions:

1. Wash chicken well.
2. Season with salt and black pepper.
3. Set aside for at least 10 minutes.
4. In a pan, heat cooking oil.
5. Dredge the chicken legs through the flour to coat, shake off any exceeds flour
6. Deep fry the chicken legs until golden brown on all sides.
7. Drain on paper towel.
8. Serve with steamed rice and banana catsup as dipping sauce.

source : magluto

Bistek

Bistek


400grams of beef fillet, thinly sliced
75ml light soy sauce
75ml dark soy sauce shopping list

250ml water
juice of 1 lemon
2 tablespoons of vegetable oil
1 large onion, sliced in rings

Cooking Instructions:

1. In a pan add the beef, along with the soy sauces, water and lemon juice. 
2. Bring to the boil and let it simmer for about 10-15 mins until the beef is tender. Taste the sauce. 
3. If it's too sour, add more soy sauce or if too salty, add more lemon juice. It should be a balance of sourness and saltiness.
    
4. Once tender, remove the liquid to a bowl and leave aside. Let any remaining liquid in the pan evaporate off then add the oil. 
5. Gently fry the beef for a couple of minutes then add the onions. 
6. Cook till the onions are translucent and still have a little crunch. 
7. Add back the liquid and let simmer for another 2 minutes.

Chicken Pork Adobo

• 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
• 3 tablespoons water

Cooking Instructions:

1. In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
2. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
3. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
4. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
5. Serve hot with the adobo gravy and plain rice.

Spicy Chicken Adobo

Spicy Chicken Adobo

3 chicken thighs
4 chicken legs
salt and pepper
cayenne pepper
cooking oil

1 small head garlic, separate cloves; crush and peel
1/3 cup soy sauce
2/3 cup vinegar
2 bay leaves
1 teaspoon whole peppercorns
1 teaspoon red chilli pepper flakes

Cooking Instructions:

1. Heat about a tablespoon of cooking oil (don’t use your expensive olive oil) in a pan.
2. Meanwile, wash and clean chicken pieces thoroughly, make sure you get that slime underneath the skin. Pat dry and season lightly with salt and pepper and sprinkle or rub cayenne pepper, if using.
3. Pan fry on medium-high heat until browned on both sides. Transfer to a platter and set aside. Discard the oil from the frying pan but reserve about a tablespoon or discard it all and use a tablespoon of olive oil instead.
4. Sauté garlic until soft and lightly brown (love the smell), add the red chilli pepper flakes (if using); add soy sauce, whole peppercorns and bay leaves and vinegar, DO NOT STIR! Cover and let it boil for a minute. Remove cover/lid, now you may stir and return the pan-fried chicken pieces.
5. Cover again and simmer for about 15 minutes; flip the chicken pieces to let the other side absorb the sauce too, cover and simmer for 15-20 minutes more. Watch the liquid, you may want to add a little water if you want it with sauce but if you just want a glaze, cook until there’s barely liquid left on the pan. Transfer to a serving dish.
6. Serve with hot steamed rice.

source:  latest recipes

Bulalo

• 1 kg beef shank
• ½ pc small cabbage, whole leaf individually detached
• 1 small bundle Pechay
• 3 pcs Corn, each cut into 3 parts
• 2 tbsp Whole pepper corn
• 1/2 cup Green onions
• 1 medium sized onion
• 4 ½ Cups water
• 2 tbsp fish sauce (optional)

Cooking Instructions:

1. In a big cooking pot, pour in water and bring to a boil
2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy!

Caramel Pork Belly

Caramel Pork Belly

For the poaching
1kg pork belly
1.5 liters chicken/vegetable stock
1 cup soy sauce
1/2 cup oyster sauce
1/2 cup fish sauce
2 onions, quartered
6 garlic cloves
1 star anise
1 cinnamon stick
2 whole chillies, split in half
1 cup sugar

For the “Caramel”
1/2 cup light soy sauce
1/2 cup ketchup manis (Indonesian sweet soy sauce)
1/3 cup oyster sauce
2 tbsp fish sauce
1/2 cup golden syrup
2 tsp dried chilli, crushed (this amount makes it quite spicy, adjust to your own taste)
salt to taste

For serving
steamed jasmine rice
steamed sugar snap peas
fresh coriander

Cooking Instructions:

1. Combine all the poaching ingredients in a large pot and allow to simmer gently for 2-3 hours until the pork is soft but not falling apart.
2. Drain the pork and keep 2 cups of the broth. Cut the pork into bite sized cubes.
3. In a wok, fry the pork in canola oil/peanut oil for 5 minutes. (be careful at this stage, the pork has a tendency to pop and hiss at you)
4. Add the reserved broth and all the ‘caramel’ ingredients and allow to simmer for 10 minutes until the sauce has thickened. Season to taste.
5. Serve with jasmine rice, sugar snap peas and fresh coriander.

source :  simply-delicious-food

Bibingka

Bibingka

• 1 cup rice flour
• 1/8 teaspoon salt
• 2 1/2 teaspoon baking powder
• 3 tablespoons butter
• 1 cup granulated sugar
• 1 cup coconut milk
• 1/4 cup fresh milk
• 1 piece salted duck egg, sliced
• 1/2 cup grated cheese
• 3 pieces raw eggs
• Pre-cut banana leaf

Cooking Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Combine rice flour, baking powder, and salt then mix well. Set aside.
3. Cream butter then gradually put-in sugar while whisking.
4. Add the eggs then whisk until every ingredient is well incorporated.
5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
8. Pour the mixture on the pan.
9. Bake for 15 minutes.
10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
12. Remove from the oven and let cool.
13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
14. Serve. Share and enjoy!

source : panlasang Pinoy

Tortang Talong

Tortang Talong

250 g. of ground lean pork
1 tbsp. of finely minced garlic
1/2 c. of finely chopped onions
3/4 c. of coarsely chopped tomatoes
1 bell pepper, finely chopped
4 eggs, beaten
1 tbsp. of flour
4-5 talong (eggplants)
salt and pepper
cooking oil

Cooking Instructions :

Mix together all the ingredients except the eggplants and the cooking oil.

Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. Using a fork, flatten the meat of the eggplants. Divide the pork mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.

Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. Carefully slide one stuffed eggplant onto the hot oil. Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. Add more cooking oil as you cook a new eggplant.

Serve with catsup.

If you want a really special tortang talong, lay a slice of cheese on the flattened eggplant before adding the pork mixture on top.

source : http://casaveneracion.com/

Arroz Caldo with Goto (Rice Porridge with Beef Tripe)

Arroz Caldo with Goto (Rice Porridge with Beef Tripe)

1/2 kg. goto or tripe, boiled till tender 3 tbs. cooking oil. 3 cloves of garlic, minced 1 onion, chopped 2 tbs. patis (fish sauce) 1 & 1/2 c. rice, washed 6 c. broth from goto 6 cloves of garlic, fried until golden brown 2 stalks spring onion, chopped 2 calamansi or lemons, cut into wedges patis and pepper to taste Cooking Instructions: Clean the tripe well and boil in water, until tender.  Cut tripe into serving pieces and set aside.  Saute chopped onion and garlic, add rice, broth and patis (fish sauce).  Stir occasionally until it looks like porridge.  Add tripe and season to taste.  Top with fried garlic, spring onions, and pepper.  Serve hot with calamansi and patis.

source : filipino village

Pancit Molo (Wonton Soup)

Pancit Molo (Wonton Soup)

Ingredients (Wonton)

250g ground pork
250g shrimps, chopped
1 tsp sesame oil
1 pc large egg
1 tbsp cornstarch
1 package Wonton Wrappers
25g chives, chopped
freshly ground black pepper
salt

Ingredients (Molo Soup)

1 chicken breast, boiled and flaked
6 cups chicken broth
1 bunch spring onions, chopped
4 cloves garlic, minced
1 small onion, finely chopped
fish sauce
pepper
fried garlic
Leftover Wonton Wrappers
Sesame oil

Method (Wonton)

1. In a bowl combine all the ingredients except for the molo wrapper.
2. Put some filling on the middle of the molo wrapper then fold and pinch and close the sides to seal. 
3. Set aside.

Method (Molo Soup)

1. In a pot heat oil then sauté garlic and onions.
2. Add chicken then stir fry for a bit.
3. Pour in the broth, and then bring to a boil.
4. Once boiling add the prepared wontons.
5. Simmer for 3 minutes then add the leftover wonton wrappers then simmer for additional 2 minutes.
6. Season with fish sauce and freshly ground black pepper
7. Top with spring onions, fried garlic and drizzle with sesame oil

source :  ang sarap

Kinilaw na Tanigue

Kinilaw na Tanigue

750 grams Tanigue meat fillet, diced or cut into small cubes
1/4 cup vinegar for washing fish meat
1/4 cup vinegar for cooking
rock salt (iodised)
2 tbsp ginger, finely minced
1 medium onion, minced
cucumber, cubed
green chili, thinly sliced (optional)
lemon or calamansi
pepper to taste

Cooking Instructions:

1. Dice tanigue meat or chop into cubes. Wash it thoroughly in running water then marinate it with vinegar for at least 30 to 45 minutes until the fish are opaque. Add rock salt and mix thoroughly to remove and wash away the strong fish odor. Drain the vinegar afterwards.
2. When the fish is well drained, mix all the ingredients in a bowl, sprinkle salt and pepper to taste, pour in vinegar and squeeze the lemon or calamansi juice.
3. Toss until well blended.
4. Chill before serving.

source: http://www.delectableideas.com

Chicken Afritada

Chicken Afritada

• 1 kilo chicken, cut into serving pieces
• 2-3 pieces potatoes, peeled and quartered
• 1 large carrot, sliced
• 1 red onion, diced
• 1 head garlic, minced
• 1 cup green peas (canned or frozen)
• 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

Cooking Instructions: 

1. Heat oil, in a cooking pot or wok.
2. Sauté garlic and onions.
3. Add chicken and slightly brown.
4. Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and carrot, continue cooking for about 10 minutes or until the potatoes and carrots are cooked but not mushy.
6. Add the green peas, green and red bell peppers, simmer for an additional minute or two.
7. Season with salt and pepper to taste.
8. Serve this dish hot with steamed rice.

source :  kusina ni master

Kare-kare

Kare-kare

• 1 1/2 kgs. oxtail (cut in 2 inch slices) you an also use tripe
• 1 small banana flower bud (sliced)
• 1 bundle of pechay or bok choy
• 1 bundle of string beans (cut into 2 inch slices)
• 4 pcs eggplants (sliced)
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 1 Liter water
• 1/2 cup annatto seeds (soaked in a cup of water)
• 1/2 cup toasted ground rice
• 1 tbsp garlic, minced
• 1 large onion, chopped
• salt and pepper

Cooking Instructions:

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!

Spicy Bopis

Spicy Bopis

• 1 1/2 lbs Pig’s heart, boiled until tender and diced
• 1 medium red bell pepper, diced
• 1 medium carrots, diced
• 1/2 cup annatto seeds diluted in 1/4 cup water
• 3/4 cup vinegar
• 2 1/2 tablespoons crushed red pepper
• 1 1/2 tablespoons ginger, minced
• 1 medium red onion, chopped
• 4 clove garlic, minced
• 4 pieces dried bay leaves
• 2 tablespoons cooking oil
• 2 cups water
• salt and pepper to taste

Cooking Instructions:

1. Heat oil in a pan.
2. Saute garlic, onion, and ginger.
3. Put-in the pig’s heart and cook for 5 minutes.
4. Add the crushed pepper and annatto water. Stir.
5. Add the dried bay leaves and pour-in water. Let boil and simmer for 5 minutes.
6. Pour-in vinegar and allow to reboil. Stir.
7. Add carrots,red bell pepper, salt, and pepper. Cook for 3 minutes.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!

source :  panlasang pinoy

Pandan Chiffon Cake

Pandan Chiffon Cake

(recipe suitable for two 9" by 2 1/2" round pans, or one 10" by 3" round pan)
{A}
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup white sugar
{B}
1/2 cup corn/canola oil
7 egg yolks, from large eggs, at room temperature
2/3 cup water, coconut juice or coconut milk (your choice)
1 teaspoon pandan paste **
{C}
7 eggwhites
1/2 teaspoon cream of tartar
{D}
3/4 cup white sugar
**You can replace this with 1 teaspoon clear pandan extract plus 1/2 teaspoon green gel paste

Cooking Instructions:

1.  Preheat oven to 175 degrees Celsius.  Line bottom of baking pan/s with parchment paper.  Do not grease.
2.  In a large bowl, combine {A} well.  Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3.  In a separate bowl, beat {C} on high speed until frothy.  Gradually add in the sugar in {D} and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into baking pan.  If using two 9" pans, divide the batter equally.
4.  Bake for about 55 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediately and cool completely.
5. To release cake from, carefully run a think knife around sides of pan, then invert.  For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

source : pinoyinoz

Palitaw

Palitaw

2 cups glutinous rice
3/4 cup water
1/8 cup glutinous rice flour for dusting
2 cups grated coconut (niyog)
2 tablespoons sesame seeds
1/3 cup granulated sugar  

Cooking Instructions:
1  Combine glutinous rice flour and water in a bowl. Keep mixing until mixture turns into a dough. Dust hands and fingers with glutinous rice flour to prevent dough from sticking to hands while shaping it.
2  Take 2 teaspoonfuls of the dough and roll into a ball. Flatten mixture against the palm.
3  In a saucepot, boil 6 cups water. Drop palitaw pieces one at a time into the boiling water, taking extra care that they do not stick to each other in the pot.
4  When a palitaw floats to the surface, remove using a skimmer and transfer to a plate or tray. Cool slightly.
5  Dredge both sides of each palitaw in grated coconut then arrange on a baking sheet. Toast sesame seeds, then pound slightly in a mortar and pestle.
6  Combine toasted seeds with  granulated sugar in a bowl and sprinkle over palitaw. 

Image 1:  Pinoy townhall
Image 2: yummy.ph
source :  yummy.ph

 

Ginisang Ampalaya with Pork and Shrimp

 

Ginisang Ampalaya with Pork and Shrimp

2 medium size ampalaya, thinly sliced
2 medium tomatoes, chopped
1 onion, chopped
3 cloves garlic, minced
1/4 lb pork, cubed
1/2 cup cooked shrimp
2 tsp. alamang (shrimp paste)
2 eggs
1 1/2 c water
black pepper
2 tsp salt
cooking oil

Cooking Instructions:

1. Put the sliced ampalaya in a bowl.
2. To eliminate the bitter taste, add salt and lukewarm water. Soak for 5-10 minutes.
3. Squeeze the ampalaya with both hands until all liquid drips. Set aside.
4. Heat oil in a sauce pan. Saute onion, garlic and tomato.
5. Add the pork.
6. Then the shrimp paste and black pepper.
7. Add water. Simmer until the pork is tender.
8. Then add the ampalaya.
9. After 3 minutes, add the shrimp.
10. Pull the ampalaya on the side leaving an empty space in the middle of the pan.
11. Add the beaten egg, leave it for 1 minute then stir with the rest of the ingredients.
12. Serve hot with steamed rice


source : magluto