Adobong Isaw

Ingredients

• 2 lbs pig or cow’s small intestine
• ½ cup soy sauce
• ¼ cup vinegar
• 6 cloves garlic, crushed
• ½ cup cooking rice wine
• 1 teaspoon whole peppercorn
• 6 pieces dried Thai chili
• 4½ cups water
• 3 teaspoons salt
• 4 pieces dried bay leaves
• 1 teaspoon sugar
• 3 tablespoons cooking oil

Cooking Instructions

1. Pour 4 cups water in a cooking pot, apply heat, and let boil.
2. Add 2 teaspoons salt, 2 pieces dried bay leaves, and cooking wine.
3. Put-in the small intestine and simmer until tender.
4. Remove the tender intestines, turn-off heat, and cut the intestines into 2 inches length. Set aside.
5. Heat a wok or frying pan then pour-in cooking oil.
6. Sauté garlic and dried chili.
7. Put in the intestine and cook for a minute.
8. Add whole pepper corn, bay leaves, soy sauce, vinegar, and ½ cup water then let boil.
9. Stir the mixture then add salt and sugar. Cover and simmer for 15 minutes or until the liquid evaporates.
10. Transfer to a serving plate and serve.
11. Share and enjoy!

source: http://panlasangpinoy.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Filipino Pork Barbecue

Filipino Pork Barbecue

1 kilo of pork kasim

Marinade:
10 cloves garlic, minced
1 tablespoon black pepper powder
½ cup soy sauce
½ cup brown sugar
5 tablespoon calamansi juice

Cooking Instructions:

Prepare at least 12 pcs of bamboo skewers for threading.
Soak the skewers in water for about 30 minutes to prevent then from burning easily during barbecuing.

Pork Barbecue:

1. With a knife, remove pork skin but leave the fat intact with the meat.
2. Slice the pork by about ¼” thick. Then cut it to your desired bite size.
3. For the marinade: In a big bowl, mix all the marinade ingredients. Stir until the sugar is totally dissolved.
4. Combine the pork with the marinade mixture then keep in a refrigerator for at least 12 hours.
5. Thread the pork onto skewers.
6. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns golden brown. Use the marinade to bash the barbecue during cooking. Add at 1 tablespoon of oil to the marinade so the meat won’t look dry.
7. Best serve when it still hot.

  

source :  Cooking Pinay

k kasim
Marinade Ingredients:
5 cloves garlic, minced
1 tablespoon ground black pepper
½ cup soy sauce
½ cup sugar
5 tablespoon calamansi extract

Recipe Cooking Procedure: 

Prepare at least 12 pcs of bamboo skewers for threading.
Soak the skewers in water for about 30 minutes to prevent then from burning easily during barbecuing.
Pork Barbecue Cooking Procedure:

1. With a knife, remove pork skin but leave the fat intact with the meat.
2. Slice the pork by about ¼” thick. Then cut it to your desired bite size.
3. For the marinade: In a big bowl, mix all the marinade ingredients. Stir until the sugar is totally dissolved.
4. Combine the pork with the marinade mixture then keep in a refrigerator for at least 12 hours.
5. Thread the pork onto skewers.
6. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns golden brown. Use the marinade to bash the barbecue during cooking. Add at 1 tablespoon of oil to the marinade so the meat won’t look dry.
7. Best serve when it still hot.

- See more at: http://filipinofoodrecipes.org/pork-barbecue-recipe#sthash.knvRUDaw.dpuf

Minatamis na Saging

Minatamis na Saging

• 12  pieces plantains (saging na saba)
• 3 cups brown sugar
• 5 cups water
• 3 teaspoons vanilla extract (optional)
• 3/4  teaspoon salt

Cooking Instructions:

1. Boil a pot/ pan of water (large enough)
2. Add brown sugar and stir until diluted.
3. Add salt and vanilla extract and mix.
4. Add “saging na saba” and lower to a medium heat. Cover and simmer for 8 to 12 minutes or until thickens.
5. Turn-off heat and allow the mixture to cool.

Optional: Add crushed ice and evaporated milk if you wish  Saging con Hielo on a summer time.

Beef Tapa

Beef Tapa

• 1 lb beef sirloin, very thinly sliced
• Sea salt or rock salt
• Freshly cracked ground black pepper
• 5 cloves crushed garlic 
• 1/4 cup cane vinegar 
• 2 tbsp. of sesame oil for frying

Cooking Instructions:

1.  Clean the beef and dry it with paper towels
2.  Combine the crushed garlic and vinegar. Set aside
3.  Rub salt and ground black pepper on each side of the meat
4.  Pour the vinegar and garlic mixture in a container
5.  Put the meat together with the vinegar and garlic
6.  Cure for 2 days inside the refrigerator
7.  Then fry with sesame oil and serve with fried rice and fried eggs

Chinese Pork Adobo

Chinese Pork Adobo

• 600g pork belly, sliced then cut into squares
• 5 cloves garlic, minced
• 3 tbsp canola oil
• ½ cup soy sauce
• ½ cup white sugar
• 1 cup water
• 3 tbsp white vinegar
• 2 pieces star anise
• Chopped chives
• Cooked Brown Rice

Cooking Instructions:

1. Combine sugar, soy sauce and water. Stir until sugar is dissolved and set aside.
2. Heat oil in a small pot and sauté garlic until it’s a little brown.
3. Throw in pork and brown on both sides. Do not add oil. Let the pork fry in its own fat.
4. Pour soy sauce and sugar mixture.
5. Bring to a boil then lower the heat to a simmer. Cook for 40-50 minutes.
6. By this time the meat should be very tender and the braising liquid has reduced and thickened.
7. Pour vinegar and simmer for a minute before stirring.
8. Add the star anise and simmer for two more minutes.
9. Serve with steamed brown rice and a sprinkling of chopped chives

source : the peach kitchen

Buko Pandan Juice Drink

Buko Pandan Juice Drink

• 1 cup unflavored gelatin
• 5 pcs pandan leaves
• 4 cups buko water
• 1 cup Fresh Milk
• 1 cup condensed milk
• 1 cup buko, grated
• toasted pinipig, as desired
•  
• Cooking Instructions:

1. Cook unflavored gelatin as directed in the pack. Add the pandan leaves. Cool.

2. When gelatin has cooled down, cut into cubes.

3. Mix the buko water, Fresh Milk, and condensed milk well.

4. Add the grated buko and prepared gelatin.

5. Serve best with ice cubes, coconut cream, and toasted pinipig.

source :  kusina101

Chicken Asado

Chicken Asado

1 C. Soy sauce
1 C. Lemon or lime juice
2 Cans of diced tomatoes
1 tsp. Oregano
2 Cloves of minced garlic

You can also add onion or potato to this dish and it would be delicious.

Cooking Instructions:

Place all ingredients in deep sided electric/regular skillet. Cover with a lid, and cook over medium low-medium heat for about 2 ½ hours until it reduces to a thick sauce. About the consistency of spaghetti sauce. Stir periodically. 
If it's not thickening and dinner's around the corner, just remove the lid and simmer until it thickens. Serve over rice.
 
This dish can be stored on the counter top for a day or two. The soy sauce and the lemon juice act as preservatives. No joke! In the Philippines a lot of people don't have refrigerators. What a great solution to a problem. Now that being said, I do have a refrigerator so, I put the leftovers away. Now, if it accidentally gets left out overnight... it's probably fine.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Chicken Asado

Chicken Asado

1 C. Soy sauce
1 C. Lemon or lime juice
2 Cans of diced tomatoes
1 tsp. Oregano
2 Cloves of minced garlic

You can also add onion or potato to this dish and it would be delicious.

Cooking Instructions:

Place all ingredients in deep sided electric/regular skillet. Cover with a lid, and cook over medium low-medium heat for about 2 ½ hours until it reduces to a thick sauce. About the consistency of spaghetti sauce. Stir periodically. 
If it's not thickening and dinner's around the corner, just remove the lid and simmer until it thickens. Serve over rice.
 
This dish can be stored on the counter top for a day or two. The soy sauce and the lemon juice act as preservatives. No joke! In the Philippines a lot of people don't have refrigerators. What a great solution to a problem. Now that being said, I do have a refrigerator so, I put the leftovers away. Now, if it accidentally gets left out overnight... it's probably fine.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pato Tim or Patuten

Pato Tim or Patuten or Humbang Itik (Marinated Duck Braised in Soy Sauce)

2 pcs star anise, 
8 gloves garlic, crushed, 
2 pcs bay leaves (“laurel”), 
2 pcs onions, peeled and quartered, 
1 tsp Sichuan peppercorn, slightly toasted, 
1 tsp salt and ½ cup + 2 tbsp brown sugar.

The liquid ingredients 
2 tbsp + ¼ cup soy sauce, separated, 
3 tbsp rice vinegar, 
3 tbsp oyster sauce, 
3 cups broth 
2 chicken cube plus 
3 cups water to make the broth and about 2 cups vegetable oil for slightly frying the duck.

Cooking Instructions:

1. Thoroughly wash and clean the duck. Drain it properly then pat dry it using paper towels. Season it with the 2 tbsp of soy sauce, slathering onto skin and inside the cavity. Marinate it for at least an hour inside the fridge.
2. In a deep wok or pan, heat the oil and fry the duck on both sides until just seared to light brown color. Transfer in a deep plate and set aside.
3. In a mixing bowl, pour all the remaining liquid ingredients, stir and mix them together. Add the brown sugar and salt and stir further until the sugar is dissolved and you have this sauce mixture.
4. In a large wok or heavy pot, place the browned duck and pour the soy sauce-sugar mixture. Add in all the other ingredients and heat on medium flame. Once it boils, lower the heat to the lowest setting possible but maintain that the liquid is still a bit gurgling.
5. Simmer with the lid on until duck meat is fork tender. Flip the whole “pato” over every 30 minutes to assure even cooking. Be careful not to let the liquid to dry up. If necessary, add hot water gradually, 1 cup at a time.
6. For the meantime, prepare the carrot which will serve as garnish and veggie. Peel and cut it to floweret. Steam or boil it until just cooked and still crunchy. Use of other vegetables such “bok choy” or petchay”, black, button or oyster mushrooms and Chinese cabbage.
   
   In a large platter arrange the carrots floweret along the sides. Carefully place the whole duck at the center. Pour the thick sauce on top. If the sauce is not thick enough, use 1 tsp of corn starch dispersed in 1 tbsp of water to thicken it over low heat.

Liempo de Balamban (Herb-stuffed Pork Belly)

3 stalks lemongrass, trimmed, 
      pounded, and chopped roughly 
4 cloves garlic, minced 
4 basil leaves 
2 tablespoons salt 
1 teaspoon pepper 
1.2 kilos pork belly, divided into 5 slabs 
oil for deep-frying 
seasoned vinegar
 

Cooking Instructions:

1  Combine lemongrass, garlic, basil, salt, and pepper in a large mortar and pestle; grind to a paste. 

2  With a small knife, cut small pockets in pork, between the layers of fat and meat. 

3  Stuff the herb mixture into the holes. Tie with kitchen twine. 

4  Arrange pork pieces in a pot, skin side up, and cover with enough water. Bring to a simmer and cook for 1 1/2 hours or until tender. 

5  Remove pork pieces from pot. Transfer to a rack and let meat dry. 

6  Deep-fry pork in preheated oil until golden and crisp. Alternatively, you can roast the pork in a preheated 350°F oven or grill over medium hot coals until golden brown. Serve with seasoned vinegar and stir-fried kangkong, if desired.

source:  yummy.ph

Crispy Roast Pork Belly (Siew Yoke)

1 lb. (4-lb.) slab pork belly (1 ³⁄₄" thick)

1 ¹⁄₂ tbsp. baking soda

5 tbsp. Chinese rice wine or sake

3 tbsp. sugar

2 tbsp. mashed red fermented bean curd

1 tbsp. fine sea salt

1 ¹⁄₄ tsp. five-spice powder

Cooking Instructions:

1. Place pork on a work surface, skin side up. Using a pork-skin pricking tool, an ice pick, or a carving fork, prick skin all over, making hundreds of small holes that just puncture the surface; set pork aside.
2. Dissolve baking soda in 5 cups boiling water. Transfer water to a measuring cup with a spout. Grasp one corner of the pork belly with tongs. Holding pork belly over a bowl or the sink, slowly pour the baking soda mixture in a thin stream over pork skin to scald it.
3. Transfer pork to a work surface, skin side down. Using a knife, score the meat, making 1"-deep parallel slits spaced 1 ¹⁄₂" apart.
4. Combine 3 tbsp. rice wine, sugar, bean curd, salt, and five-spice powder in a small bowl and pour marinade over the meat.
5. Rub marinade all over the meat, pushing it into the slits. Transfer pork skin side up to a baking dish. Wipe any moisture from skin with a paper towel. Refrigerate pork belly uncovered overnight to let marinate as the skin air-dries.
6. Heat oven to 375°. Thread 3 metal skewers horizontally through the meat layer of the pork belly (to prevent the pork from curling as it cooks). Transfer pork skin side up to a rack set over a foil-lined roasting pan or rimmed baking sheet. Wipe skin again with a paper towel.
7. Pour remaining rice wine over skin and brush to distribute. Pour hot water into pan to a depth of ¹⁄₄". Cook pork on center oven rack until an instant-read thermometer inserted into thickest part reads 160°, about 1 hour. Raise heat to broil and cook until skin is blistered and browned, 5–10 minutes. Before serving, let pork rest 15 minutes. To serve, cut into 1" slices.

source : saveur

Pata Tim

Pata Tim

• 2 pcs small pork legs, cut into 1½ inch thick pieces
• 4 pcs cardaba bananas, sliced
• 1 cup banana blossoms
• ¾ cup soy sauce
• 4 tbsp hoisin sauce
• 3½ cups pork stock
• ¼ cup brown sugar
• 1 tbsp cornstarch, dissolved in ½ cup water
• fish sauce (adjust the amount according to your liking)
• 2 pcs star anise
• 4 pcs bay leaves
• 2 tsp peppercorn
• 1 tbsp sesame oil
• 1 whole garlic, minced
• peanut oil

Cooking Instructions:

1. In a pot, brown garlic in peanut oil.
2. Add pork leg and brown on all sides.
3. Now add all of the remaining ingredients, apart from the banana blossoms and plantain bananas.
4. Bring to a boil and slowly simmer for 1½ to 2 hrs.
5. Add the banana blossoms then simmer for additional 15 minutes.
6. Add the plantain bananas then simmer for additional 15 minutes.

source : Ang Sarap

Bicol Express

Bicol Express

• 1 med. Eggplant, cut in 1" slices
• 1 med. Ampalaya, cut in 1" slices
• 6 pieces red pepper cut in 1/2" slices
• 6 pieces chili finger (sili)
• 1 cup coconut milk (first extract)
• 1 cup coconut milk (second extract)
• 4 cloves garlic minced
• 1 med. onion
• 1/2 to 3/4 kilogram pork, sliced small
• 1 tbsp Bagoong (alamang) or shrimp paste
• 2 tablespoons cooking oil
• salt
• vetsin

Cooking Instructions:

• Sauté the garlic, onion, pork, shrimp, and bagoong
• Add second extract of coconut milk and bring to a boil
• Simmer until pork is halfway cooked
• Add the vegetables (including the peppers and chili fingers)
• Add first extract of coconut milk and bring to a boil
• Simmer until cooked
• Add salt, vetsin to desired taste

Hot Tip:

• I prefer freshly extracted coconut milk rather than processed-canned coconut milk.
• If you want it to be super spicy-hot, add more red chilies.

Source: Lahat Sarap

Banana Turon

Banana Turon

4 ripe plantains
1/2 cup sugar
8 pieces lumpia wrapper or spring roll wrapper
1/4 cup toasted sesame seeds
oil for frying
water to seal the spring roll wrapper

Cooking Instructions:

1. Cut plantain in half, and cut each half lengthwise.
2. Place 2 plantain in the spring roll wrapper and sprinkle with brown sugar and sesame seeds.
3. Fold wrapper and banana over once, then fold the side ends in, then continue folding until you reach the end of the wrapper. Seal the end with water.
4. Repeat procedure with the rest of the banana slices.
5. Fry in medium high oil until golden brown and crisp.

Note: To keep it crunchy, do not cover it while it is hot.

source :  blogging mama