Chicharon Bituka

Chicharon Bituka (Crackling Intestines)

2 kilos (about 4.5 lbs) of beef intestines
rock salt
1/3 cup vinegar 
a piece of ginger, 
some iodized salt and some chili powder. 

Seasoning:
2 teaspoons of very fine iodized salt
about ¼ teaspoon chili powder (more if you like)
a dash of MSG (optional)

Cooking Instructions:

First step is to cut the intestines to about 40 cm (15 inches) segments. Wash them properly over running water then drain.

Fold one end of the intestine inside the tube. Then use the bamboo stick to push it through to the other end effectively turning the intestine inside out. 

Using hands, rub the intestines with rock salt to remove the white slimy membrane of the inner wall. 
Rinse it properly under running water. Do this several times then drain it thoroughly.

As the final step, add in about 1/3 cup vinegar. Mash the intestines with the vinegar to further remove fatty membrane and slimy substance. 

The intestine will turn to pale white color as the vinegar will remove traces of objectionable substances. Do this twice then rinse the intestines off. 

Heat two large casseroles half filled with water. When the water is boiling, add all the intestines in the first casserole and let the water boil again. When it is already bubbly and scum starts to appear on the surface, lower the heat and carefully transfer the intestines to the second casserole with boiling water.
Add in one tablespoon of iodized salt and 2 crushed thumb-sized ginger and continue simmering on low heat until the intestines are just tender. It would usually take an hour, sometimes more, especially for the tougher beef intestines like this.

Remove the intestines from the broth; let it cool and slightly dry up. Cut it all up to about 1-inch length. Discard the broth.

This involves two-time deep frying. Heat enough oil in a medium wok or frying pan. When the oil is really hot, carefully deep fry the intestines in batches until just light brown in color. This is just partially cooked at this point. Drain the excess oil using paper towels. While it cools down, continue frying with the rest of the intestines.  

After the last batch, the first batch should be ready for the second and final frying. Repeat the deep frying process, but this time, cook until the intestines are golden brown and crisp.

In the meantime, mix about 2 teaspoons of very fine iodized salt, about ¼ teaspoon chili powder (more if you like) and a dash of MSG (optional) in a small bowl until a seasoning like this is attained:

Drain the fully cooked “chicharon” in paper towels. Sprinkle them with the special seasoning while still hot. When it has cool down and become crisp, transfer in a wide platter and serve with the traditional vinegar + chili + garlic + salt dipping sauce.

Stuffed Pork Belly roast with Apples & Sage

Stuffed Pork Belly roast with Apples & Sage

for the apple stuffing

• 4 granny smith apples, peeled and roughly chopped
• 1 red onion, finely chopped
• 4 garlic cloves, crushed
• 1 T apple cider vinegar
• 2 T fresh sage, chopped
• salt & pepper to taste

for the pork belly

• 1.5kg pork belly
• salt & pepper (I used smoked salt)
• 2 T olive oil
• 4 red onions, quartered
• handful fresh sage leaves

Cooking Instructions:

1. Pre-heat the oven to 200°c.
2. To make the apple stuffing, fry the apples and onion in a splash of olive oil until golden brown.
3. Add the garlic and sage and allow to fry for another minute before adding the apple cider vinegar.
4. Season to taste and set aside.
5. Season the pork belly and place the apple stuffing on one edge (lay the pork belly on the counter in front of you). Carefully roll the pork belly and secure with string.
6. Any left-over stuffing can be placed around the pork belly with the red onions in the roasting tray.
7. Drizzle the pork belly with olive oil and season with more salt and pepper.
8. Place the pork belly in the oven.
9. Allow to roast for 30 minutes at 200°c before turning down the heat to 160°c. Allow to roast for another 2 hours. (I like to check the belly every 30 minutes or so to make sure the onions and apples aren't burning. If it seems like the roasting dish is too dry, you can add a cup of water/apple juice)
10. After 2 hours, remove the belly from the oven and allow to rest for 10 minutes before carving and serving with the caramelised apples and onions from the roasting tray.

source :  simply-delicious-food

Lechong Manok

Lechong Manok

1 whole large size chicken, wash drained
2 tbsp. sampalok sinigang mix
1 small size onion, quartered
1/2 lemon, sliced
1/2 head garlic, crushed
3-4 stalk lemongrass, trimmed crushed at the stem.
salt and pepper

Cooking Instructions:

1. Rub chicken inside out with the sinigang sampalok mix, salt and pepper to taste. 
2. Let stand for at least 15 minutes or overnight. Now stuff the chicken cavity with the lemon grass, onion, garlic and lemon. Tuck in neck inside the cavity. 
3. Preheat oven at 350°F to 400°F. Skewer the whole chicken onto the steel skewers, making sure to use the locking fins. 
4. Hang skewers onto rotisserie of the oven. 
5. Roast chicken with the rotisserie on for 1 hour to 1 1/2 hours changing the rotisserie rotation direction a few times. 
6. Roast until golden brown. Let rest for 15 to 20 minutes before serving.

source:  overseas pinoy cooking

Adobong Manok sa Patis

Adobong Manok sa Patis

• 1 tablespoon oil
• 1 small onion, peeled and chopped
• 1 head garlic, peeled and minced
• 3 pounds whole chicken, cut-up to serving pieces
• ¼ cup fish sauce
• ½ cup vinegar
• 2 bay leaves
• 4 to 5 peppercorns, crushed
• 1 cup water
• salt to taste

Cooking Instructions:

1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add chicken and cook, stirring occasionally, for about 8 to 10 minutes or until lightly browned and juices run clear.
2. Add fish sauce and bring to a boil, stirring once or twice to coat chicken pieces. Add vinegar and bring to a boil, uncovered and without stirring, for an about 3 to 5 minutes.
3. Add water, bay leaves and peppercorns. Lower heat, cover and cook for about 20 to 30 minutes or until chicken pieces are fork-tender and sauce is reduced. Season with salt to taste.

source :  kawaling Pinoy

Sweet Chili Shrimps

Sweet Chili Shrimps

100 grams fresh medium shrimps
1 cup 7-Up or Sprite
2 pieces native chili (labuyo) or hot sauce or pepper falkes
1 tbsp minced garlic
banana catsup (amount depending on your liking)
butter(amount depending on your liking)

Cooking Instructions:
 

1. Marinate shrimps for an hour in 1/2 cup 7 Up. Remove the liquid. 
2. In a frying pan over medium heat, saute garlic and chilies in oil until oil is tinged with red. 
3. Add butter and shrimps. Stir until shrimps turns pinky-orange. 
4. Add catsup and remaining 1/2 cup 7 Up. 
5. Simmer until the shrimps are opaque but still moist-looking and juicy. Serve.

source: Lutong Cavite

Arroz ala Cubana

Arroz ala Cubana (Rice with Beef and Plantains)

1 lb lean ground beef
2 tsp vegetable oil
2 garlic gloves, minced
1/2 onion, chopped
1/4 c tomato paste
1/2 c stock or water
salt
pepper
3 tbsp sugar
4 (saba) bananas, sliced
vegetable oil for frying
4 eggs
4 cups steamed white rice

Cooking Instructions:
 
Saute onions and garlic for 2 minutes. Add ground beef, salt and pepper, and cook until meat is brown. Add tomato paste, stock or water, and sugar. Lower heat and cook for 15 minutes.

In a separate pan, heat vegetable oil and fry burro bananas on both sides, about 2 minutes per side. Remove from heat and set aside.

Fry the eggs, sunny side up. Serve on top of a cup of steamed rice, with a scoop of the ground beef and the fried burro bananas on the side.


source : filipino village

Adobo sa Dilaw

Adobo sa Dilaw

Cooking oil for sauteeing
1 medium onion, sliced
3 cloves garlic, crushed
2 tsps. yellow ginger (turmeric), cut into strips
1 lb. pork, cut into 1″ by 2″ pieces
2 lbs. chicken, cut into serving pieces
1 to 1 1/2 tsp. peppercorn
salt to taste
1 cup vinegar
1 1/2 cups water

Cooking Instructions:

1. In a saucepan, sautee onion, garlic and yellow ginger in cooking oil.

2. Put in pork, peppercorn, salt, vinegar and water. Simmer until pork is half tender.

3. Add the chicken and continue to simmer until the vinegar is completely absorbed by the chicken and the sauce thickens with juices (oil) coating the meat.

source : wow Batangas

Royal Bibingka

Royal Bibingka

3 large eggs
1 1/2 c sweet rice flour
1 1/2 c coconut milk
1/2 c evaporated milk
1 1/2 c sugar

Topping
3 large eggs
3/4 c condensed milk
1/2 c evaporated milk
1 small can heavy cream
1/2 package shredded young coconut

Cooking Instructions:

Pre-heat oven at 350 degrees
Line your baking pan with banana leaves
In a mixing bowl, add everything on the first list of ingredients.  Stir them all together until it is smooth and in liquid form.  Pour into the lined pan.  Bake for 20 minutes or until a little firm.

For the topping:

In a saucepan, break the eggs add condensed milk and evaporated milk.  Cook on medium heat, stirring continuously.  When it thickens add the heavy cream.  Give it a quick stir.   Then you may now add the shredded coconut.

Check the cake mixture in the oven.  When it's firm enough, add the coconut caramel you just made.  Bake for 7-10 minutes.  Broil for 4-5 minutes or until the top caramelizes.  Keep a tight watch as you don't want to burn the topping. It should be golden brown...Voila, enjoy a bibingka made  for the Royals... haha.  Enjoy!

source : skip to malou

Pichi-Pichi

Pichi-Pichi


For the pandan water
pandan leaves
2 cups water

2 cups grated cassava
2 cups sugar
2 cups pandan water (recipe follows)
grated coconut or grated cheese
 
Cooking Instructions:

1  Make the pandan water: Boil pandan leaves in water. Let cool then remove leaves.

2  In a bowl, combine all ingredients except for grated coconut or grated cheese. Pour mixture into two 9-inch round pans.

3  Steam for 45 minutes or until set. Let cool.

4  When cool, take tablespoonfuls of the mixture and form into balls. Roll in grated coconut.

source :  yummy.ph

Ginisang Sitaw at Kalabasa

Ginisang Sitaw at Kalabasa

• 2 tbsp cooking oil
• 4 cloves garlic, minced
• 1 medium-sized onion, chopped
• 1 medium-sized tomato, chopped
• 1/4 kilo medium-sized fresh shrimp
• 1/2 kilo squash (kalabasa), peeled and cubed
• 250 grams string beans (sitaw), cut into 2-inch strips
• 1 cup water
• 2 tbsp fish sauce (patis)
• rock salt, pepper, and MSG (vetsin) to taste

Cooking Instructions: 

1. Remove the head and shell of the shrimps. Do not throw away the heads and shells. Set the shrimp meat aside.
2. In a skillet over medium heat, sauté garlic, onion, and tomato. Add the shrimp. Cook until red.
3. Add the vegetables. Stir fry for about 10 minutes.
4. Add water. Cover. Simmer for about 15 minutes while stirring occasionally.
5. While waiting, pound the shrimp heads and shells using mortar and pestle. Place in a strainer in order to extract the juice. Add some water to the shells just enough to get more extract out of it.
6. Add the shrimp extract to the vegetables. Season with fish sauce, salt, pepper, and MSG. Cook for a few more minutes or until the vegetables are ready.

Guinataang Hipon

Guinataang Hipon (Shrimp in Coconut Milk)

1 kg. fresh shrimps or live crabs
3 cloves of garlic
1 onion, chopped
1-1/2 coconut cream from 2 coconuts
1 pc. ginger, size of a thumb and pounded
1 pc. luyang dilaw, pounded (fresh turmeric)
1-3 pieces hot pepper (according to taste)
1/2 tsp. salt
1/3 c. green onion, cut 1 cm. long

Cooking Instructions:
 

1. Remove the shells of the shrimps, devein them then place in a saucepan. 
2. Add the thin coconut milk, ginger and dilao (turmeric). 
3. Let boil until shrimps turn red. 
4. Add coconut cream, hot pepper and salt. Just before serving, add green onions.

source : filipino village