Dinuguang Baboy (Pork Blood Stew)

Dinuguang Baboy (Pork Blood Stew)

•  1/2 kg pork, diced
•  1/4 kg pork liver, diced
• 3 green chili peppers (optional)
• 1 onion, diced
• 2 teaspoon sugar
• 2 cloves garlic, minced
• 1/2 cup vinegar
• 2 tablespoon patis (fish sauce)
• 1 teaspoon salt or to taste
• 2 cup broth
• 1/4 tablespoon MSG (optional)
• 2 tablespoon oil
• 1 cup Pig's blood

Cooking Instructions:

1. In a large saucepan, simmer pork in water for 30 minutes or until tender. Add liver and continue to simmer for about 5 minutes. 
2. Remove the liver and pork and dice them. Separate the liver and the pork.  Save 2 cups of broth and discard the rest.
3. In the same saucepan, heat oil over medium heat. Add garlic and onions and sauté until brown. Then add your cooked and diced pork, patis, salt, MSG and sauté everything for 5 minutes.
4. Once everything has been sautéing, add your vinegar and bring to a boil without stirring. Once boiling, lower the heat and simmer uncovered until most of the liquid has evaporated. Add your broth and simmer for 10 minutes.
5. Finally, stir in your pig blood and sugar and cook until thick. Only stir occasionally to avoid curdling. Add hot banana peppers and and the liver and cook for another  5 minutes.
6. Serve and enjoy.

Monay (Filipino Rolls)

Monay (Filipino Rolls)


4 cups all purpose flour
1 1/2 tsp salt
1/2 c powdered milk
1 1/2 cup warm water
1/2 cup sugar
1 pack of yeast
2 tbsp butter
2 egg yolks

Cooking Instructions:

Set the oven at 375 degrees.
Mix all the dry ingredients together.  Set aside.
Meanwhile mix yeast with warm water.  Make sure that your yeast is active, meaning bubbles should be visible.  Add sugar and give it a stir.  On a small bowl, mix the melted butter with the yolks. Now, mix both the yeast mixture and the butter mixture together.

Slowly mix the wet and dry ingredients together until it becomes a dough.  Knead the dough and form a ball  Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (another alternative is put the dough in 180 degrees oven for 30-40 minutes.

When the dough doubles in size, knead it again for about 5 minutes.  Form a log and slice it into your desired size

Arrange the rolls in lightly oiled pan.  Brush an egg wash on top. (eggwash: egg yolk and a little water) Bake for 20 minutes or until the top turns golden brown.

source : skip to malou

Monay ala Raffy (Filipino Rolls)

Ingredients:

Dry ingredients:
4 cups all purpose flour
1 1/2 tsp salt
1/2 c powdered milk

Wet Ingredients:
1 1/2 cup warm water
1/2 cup sugar
1 pack of yeast
2 tbsp butter
2 egg yolks

Set the oven at 375 degrees.
Mix all the dry ingredients together.  Set aside.
Meanwhile mix yeast with warm water.  Make sure that your yeast is active, meaning bubbles should be visible.  Add sugar and give it a stir.  On a small bowl, mix the melted butter with the yolks. Now, mix both the yeast mixture and the butter mixture together.

Slowly mix the wet and dry ingredients together until it becomes a dough.  Knead the dough and form a ball  Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (another alternative is put the dough in 180 degrees oven for 30-40 minutes. - See more at: http://www.skiptomalou.net/2012/01/monay-filiipino-rolls.html#sthash.o1sbWeUi.dpuf

Binallay

Binallay

2 cups Glutinouos rice flour

water
butter
banana leaves

Directions:

In a mixing bowl pour the flour.

Add water little at a time to form a thick mass.

Knead to form a ball.

Divide the "malagkit" or dough into small balls. (ping-pong size balls)

Roll to an oval shape and flatten between the palms of your hands.

Spread butter on banana leaves. Wrap each piece of binallay with banana leaves and place in a steamer.

Steam for about 20 minutes or until cooked.

 Sauce:

1 can of coconut milk

1  c brown sugar

water

Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, add a little water and let it simmer to form a thick sauce.

- See more at: http://www.skiptomalou.net/2011/04/i-took-week-off-from-blogging-because.html#sthash.pVpP34uv.dpuf

2 cups Glutinouos rice flour

water
butter
banana leaves

Cooking Instructions:

In a mixing bowl pour the flour.

Add water little at a time to form a thick mass.

Knead to form a ball.

Divide the "malagkit" or dough into small balls. (ping-pong size balls)

Roll to an oval shape and flatten between the palms of your hands.

Spread butter on banana leaves. Wrap each piece of binallay with banana leaves and place in a steamer.

Steam for about 20 minutes or until cooked.

 Sauce:

1 can of coconut milk

1  c brown sugar

water

Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, add a little water and let it simmer to form a thick sauce.

source : skip to malou

Inihaw na Bangus

Inihaw na Bangus

1 large bangus (milkfish), approximately 1 kg
2 medium tomato, chopped
1 onion, chopped
ginger, chopped, approx 1 inch round
4 garlic cloves, chopped
bagoong (shrimp paste), 4 Tbsp
1-2 pcs. serrano or jalapeno peppers
salt

Cooking Instructions:

1. Remove gills and keep scales intact. Slit back of the milkfish and remove innards leaving the stomach fats. 
2. Wash milkfish including cavities, drain and pat dry. 
3. Rub fish and cavities with salt and set aside. 
4. Combine onion, ginger, tomato and bagoong. 
5. Stuff milkfish cavity with the mixture and put the peppers at the middle of cavity. 
6. Wrap milkfish with aluminium foil. Grill for 15 minutes on each side. 
7. When done unwrap and serve with dipping sauce mixture of soy sauce, vinegar, and chili peppers

Bangus Sisig

Bangus Sisig

• 1 whole bangus (milkfish)
• salt and pepper to taste
• oil
• 1 medium onion, peeled and chopped
• 3 cloves of garlic
• 1 teaspoon fresh ginger, peeled and minced
• ½ cup green bell pepper, seeded and chopped
• 4 to 5 Thai chili pepper, finely chopped
• juice from 2 lemons
• 2 tablespoons soy sauce

Cooking Instructions:

1. Season bangus with salt and pepper to taste. In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook until golden brown, turning as needed to cook all sides. Remove from heat and drain on paper towels. Debone fish and flake meat.
2. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions, garlic, ginger and bell peppers. Cook, stirring occasionally, until limp and aromatic. Add lemon juice, soy sauce and chili peppers. Bring to a boil.
3. Add flaked fish, stirring gently to combine. Cook until fish is heated through and liquid is reduced. Season with salt and pepper to taste. Serve hot.

source :  kawaling Pinoy

Bacolod City's Chicken Inasal

Bacolod City's Chicken Inasal

Serves: 3-6 people

• 1 whole chicken, cut into 6 parts (legs, wings, breasts)

Marinade

• 1 head garlic, macerated
• 2 tbsps. chopped ginger
• 1 tbsp. brown sugar
• 1/3 cup sinamak (native coconut vinegar)
• 10 pieces calamansi extract (the juice)
• 3 stalks tanglad (lemon grass), julienne
• salt and coarsely ground pepper

Basting Sauce

• 1/2 cup margarine or butter
• 1/4 cup atsuete (annatto seeds) oil
• salt and pepperlarge
• bamboo skewers
• charcoal for grilling

Cooking Instructions:
 
In a large bowl, place the garlic, ginger, vinegar, a small amount of sugar, calamansi, tanglad, salt, and pepper. Mix all the ingredients then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit. After 30 minutes, turn the meat and let it sit for another 30 minutes. It is not ideal to marinate the meat overnight since the acid of the vinegar will completely break down the enzymes of the meat.

Meanwhile in a saucepan, over low fire, combine margarine/butter and annatto seeds. Stir until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off heat then add a small amount of salt and pepper to taste.

After marinating the chicken, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat.

Serve while hot together with steamed rice paired with grilled oysters and sinamak or soy sauce with calamansi and siling labuyo (red chili peppers).

* You can use whole chicken and roast it in the oven. Make sure that when you marinate the meat, rub the mixture all over the chicken including in the cavity.


source :  centrale Bacolod

Bacolod City’s Famous Kansi Recipe

Bacolod City’s Famous Kansi Recipe

– 2 lbs Beef Shank with bone marrow
– 2 lbs Beef Pata (Knee) or Maskara (face)
– Kamias or Batuan (This is the traditional souring agent for classic Ilonggo cuisine, but it is hard to find so I used Kamias)
– Green Jackfruit (Langka)
– Tanglad (lemon grass)
– 1 small head of Garlic minced
– Tomato
– Sea Salt and Pepper
– Sili
– 1 tbsp of Atsuete (Annato seeds)

Cooking Instructions:

– In a pressure cooker, brown half of the minced garlic and set aside for garnish later
– Add the rest of the garlic until slightly brown and saute with the tomatoes.
– Add the beef shank and beef pata.
– Add water to cover the meat, close the lid of the pressure cooker and cook for maybe 30 minutes
– After 30 minutes open your pressure cooker and check the beef shank if its tender as it will cook first before the pata. If it’s tender take it out and put aside.
– Take out the scum that’s floating on the top
– Add the lemongrass and Kamias
– Prepare the Annato seeds by adding some of the hot broth to the seeds let it sit for awhile till the colors come out.
– Close the pressure cooker again and continue cooking until the pata is fall off the bone tender maybe another 30-40 minutes
– Add the Langka and continue cooking till it’s fork tender
– Add the extract from the Annato seeds
– Bring back the shank and season with salt and pepper to taste
– Garnish with the crunchy garlic you had set aside

Serve hot.

source :  centrale Bacolod

Ginataang Tahong

Ginataang Tahong

2 tbps oil
1 tsp garlic, minced
1 red siling labuyo
1 tsp ginger, finely chopped
2 tsp lemon grass, chopped
1 kilo mussels (steamed and shells removed)
1 cup coconut milk


Procedure:

1. In pan heat oil and add garlic, siling labuyo, ginger and lemon grass. 
2. Add coconut milk until think. 
3. Add the precooked mussels. 
4. Cooked for a few minutes. Serve.

source: Lutong Cavite

How to make Adobong Puti, Old Style White Adobo

·     

    How to make Adobong Puti, Old Style White Adobo

·         chicken - 3 pounds, cut in serving pieces

·         white cane vinegar or Filipino Sukang Maasim - 1 cup (Filipino brands, from Asian markets)

·         water - 4 to 5 cups enough to cover chicken in pot

·         garlic - 2 Tablespoons, chopped

·         bay leaves - 3 pieces

·         black whole peppercorns - 1 teaspoon, freshly crushed

·         salt - 1 teaspoon

·         boiled jasmine white rice - for serving

Cooking Instructions:

·         In a large, deep pot, over medium high heat, combine all the ingredients together – the chicken, vinegar, water, salt, garlic, bay leaves, black peppercorns. Do not stir yet.

·         Allow the mixture to come to a full boil, after about 10 minutes. Lower heat to a slow simmer. Stir just a little, just enough to let the ingredients blend well.

·         Simmer over medium low heat till chicken is tender, for about 2 hours for this amount. (Note: I used my slow cooker to cook this. Setting was on High, and the chicken adobo cooked in 6 hours in the crock pot).

·         Using a large cooking spoon, slowly scoop some of the sauce that has slightly thickened and pour some over the simmering chicken. The sauce would have reduced and by the time the chicken adobo is cooked, very little liquid remains in the pot. Serve hot with boiled jasmine white rice

      source : Asian in America mag

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