Biko

Biko

2 kilo glutinous rice
1 can condensed milk
4 cups water
1 tbsp. vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts
(reserve coco milk)

Cooking Instructions:

1. Cook glutinous rice in water just like you do with plain steamed rice.
2. In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
3. Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
4. Spread evenly on platter (or bilao) lined with banana leaves.
5. Slice and serve.

source : http://lutongcavite.blogspot.qa

Afritadang Bangus

Afritadang Bangus

1 medium size bangus (about 1/2 k.), sliced into 1” thick
1 potato, sliced into 1/2” thick
3 bulb garlic, minced
1 small size onion, chopped finely
1 small size bell pepper, sliced
1 c. tomato sauce
2-3 tbsp. cornstarch
2-3 tbsp. patis
2 pc. bay leaf
salt and pepper
cooking oil

Cooking Instructions:

1. Fry sliced potato and bangus until colour turn to golden brown. Remove from frying pan, set aside. 
2. In a sauce pan sauté garlic and onion until fragrant
3. Add patis 1 c. of water, bay leaf and tomato sauce, stir cook for 3-5 minutes. 
4. Add in fried potatoes and bangus and cook for 2-3 minutes. 
5. Add bell pepper, season with salt and pepper, thicken sauce with cornstarch dissolve in 1/4 c. of water, cook for another 2-3 minutes. 
6. Serve hot.

source :overseas pinoy cooking

Pancit Molo

Pancit Molo

1/2 g chicken

1/2 g shrimp

400 g of ground lean pork
1 onion, finely chopped
1 carrot, grated
1/8 c. of finely chopped onion leaves
1/4 tsp. of finely grated ginger
1/2 tsp. of soy sauce
1 tsp. of salt
1/2 tsp. of pepper
1 egg, beaten
6-8 c. of meat or chicken broth
1 tbsp. of cooking oil
1 tbsp. of minced garlic

1 onion, sliced
chopped onion leaves for garnishing
salt and pepper to taste
50-60 pcs. of wonton (siomai) wrapper (sizes vary)

Cooking Instructions:

1.  Sauté garlic, onions, shredded chicken or pork and shrimp in cooking oil

2. Put water until it becomes broth and the shrimp, pork and chicken are already cooked

3. Let it boil for 20-30 minutes under moderate fire

4. Mix the ingredients well

5. Put seasoning and salt (to taste)

6. Put the wrapped Pancit Molo balls and cover the casserole and let it simmer for 10

to 15minutes until the Pancit Molo balls are tender and cooked

7. Put black pepper and onion leaves for garnish

Ginisang Alimango

Ginisang Alimango (Sauteed Dungeness Crabs)

3 Dungeness Crabs (available mostly in Asian supermarkets already steamed)

5 cloves of garlic, minced
1/2 stick of butter
2 tbsps olive oil
Salt and pepper
1 jalapeno pepper, seeded and sliced in rings


Cooking Instructions:

1. Remove the outer shell of crab and cut in quarters with a butcher knife. 
2. In a wok, heat butter and olive oil and saute garlic for about 3 minutes. 
3. Add crabs and keep tossing till covered and flavored. 
4. Season with salt and pepper to taste. 
5. Garnish with jalapeno rings. 
6. Serve with Green Mango  and steamed rice.

source : filipino village

Beef Sinigang

Beef Sinigang

• 4 cups (1 liter) water
• 1 lb (500 g) beef ribs or stewing beef, cut into pieces
• 4 small tomatoes, sliced or one 10-oz (300-g) can peeled tomatoes
• 4 finger-length green chilies (siling mahaba), whole
• 1 small onion, sliced
• 2 heaped tablespoons tamarind pulp mixed with
• 1 cup (250 ml) warm water, mashed and strained to obtain juice
• 3 potatoes (14 oz/400 g), peeled and cut into chunks
• 7 oz (200 g) green beans, cut into lengths
• 1 lb (500 g) water spinach, washed and trimmed, leaves and stalks separated, or 8 oz (250 g) spinach leaves, washed
• 1 tablespoon fish sauce (patis) or 1 teaspoon salt
• freshly ground black pepper, to taste

Cooking Instructions:

1. Bring the water to a boil in a saucepan. Add the beef, tomatoes, chilies, onion and tamarind juice, and simmer for 20 minutes.
2. Add the potato chunks and simmer for another 25 minutes. When the potatoes are tender, add the green beans and spinach stalks and cook for 3 minutes. Season with the fish sauce or salt and a pinch of pepper.
3. Add the spinach leaves and cook for another 3 minutes until the leaves are wilted. Serve hot with freshly steamed rice.

source: kusina101

Pork and Chicken Afritada

Pork and Chicken Afritada


1 kilo pork belly or pork chop, cut into cut into serving pieces
1/2 kilo chicken tights, cut into serving pieces
1/2 head garlic, chopped
2 medium size onion, chopped
1 big canned crushed tomatoes
3 medium sized potatoes, quartered
1 medium size carrot, cut into wedges
2 large red bell pepper, cut into trips
1 cup tomato sauce
1/4 cup patis
3-5 pcs. bay leaf
2 tsp. dried parley flakes
1 tsp. peppercorns
salt and pepper
1/2 cup cornstarch
3 slices loaf bread, trimmed, soak with water, mashed
cooking oil

Cooking Instructions:

1. In a bowl marinate pork and chicken with light dust of salt and pepper for 15 to 20 minutes before cooking. 
2. In a sauce pan fry the pork and chicken for 1 to 2 minutes or until colour turn to light brown each side in batches. Remove from pan and set aside. 
3. In same sauce pan sauté garlic and onion, add pork and chicken and stir fry for 2 to 3 minutes, 
4. Add patis canned tomato and tomato sauce, stir cook for another 1 to 2 minutes. 
5. Pour in 6 to 8 cups of water add in the peppercorns, parsley flakes bay leaf and the mashed loaf bread, simmer for 15 to 20 minutes or until liquid is reduced to half. 
6. Add potatoes and carrots simmer for another 5 to 10 minutes or until pork and vegetables are cooked and tender. 
7. Add bell pepper, season with salt and pepper to taste, thicken sauce with cornstarch dissolve in 1/4 cup of water, cook for another 2 to 3 minutes. 
8. Serve hot with a lot of rice. 

source: overseas pinoy cooking

Red Pork Sinigang

Red Pork Sinigang

Red Sinigang with Del Monte Tomato Sauce

You will need:

• 1 kilo pork ribs, chopped to serving sizes
• 1 medium-sized onion, chopped
• 1 bundle string beans (sitaw), cut into 2-inch strips
• 10 pcs okra, heads removed, cut into 2-inch slices
• 2 pcs medium-sized eggplant, cut into 2-inch slices
• 5 pcs taro root (gabi), peeled and cubed
• 1 pc radish (labanos), peeled and thinly sliced
• 1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
• 5 pcs finger chilis (siling pangsigang)
• 2 Tbsp fish sauce (patis)
• 1 pack sinigang mix
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• salt and pepper to taste
• water for simmering

How to prepare:

1. Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
2. Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
3. Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
4. Turn off the heat and add the kangkong leaves.
5. Serve with steamed rice.

- See more at: http://www.lutonilola.net/2013/05/recipe-44-red-sinigang-with-del-monte-tomato-sauce/#more-2067

• 1 kilo pork ribs, chopped to serving sizes
• 1 medium-sized onion, chopped
• 1 bundle string beans (sitaw), cut into 2-inch strips
• 10 pcs okra, heads removed, cut into 2-inch slices
• 2 pcs medium-sized eggplant, cut into 2-inch slices
• 5 pcs taro root (gabi), peeled and cubed
• 1 pc radish (labanos), peeled and thinly sliced
• 1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
• 5 pcs finger chilis (siling pangsigang)
• 2 Tbsp fish sauce (patis)
• 1 pack sinigang mix
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• salt and pepper to taste
• water for simmering

Cooking Instructions: 

1. Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
2. Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
3. Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
4. Turn off the heat and add the kangkong leaves.
5. Serve with steamed rice.

Red Sinigang with Del Monte Tomato Sauce

You will need:

• 1 kilo pork ribs, chopped to serving sizes
• 1 medium-sized onion, chopped
• 1 bundle string beans (sitaw), cut into 2-inch strips
• 10 pcs okra, heads removed, cut into 2-inch slices
• 2 pcs medium-sized eggplant, cut into 2-inch slices
• 5 pcs taro root (gabi), peeled and cubed
• 1 pc radish (labanos), peeled and thinly sliced
• 1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
• 5 pcs finger chilis (siling pangsigang)
• 2 Tbsp fish sauce (patis)
• 1 pack sinigang mix
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• salt and pepper to taste
• water for simmering

How to prepare:

1. Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
2. Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
3. Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
4. Turn off the heat and add the kangkong leaves.
5. Serve with steamed rice.

- See more at: http://www.lutonilola.net/2013/05/recipe-44-red-sinigang-with-del-monte-tomato-sauce/#more-2067

Red Sinigang with Del Monte Tomato Sauce

You will need:

• 1 kilo pork ribs, chopped to serving sizes
• 1 medium-sized onion, chopped
• 1 bundle string beans (sitaw), cut into 2-inch strips
• 10 pcs okra, heads removed, cut into 2-inch slices
• 2 pcs medium-sized eggplant, cut into 2-inch slices
• 5 pcs taro root (gabi), peeled and cubed
• 1 pc radish (labanos), peeled and thinly sliced
• 1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
• 5 pcs finger chilis (siling pangsigang)
• 2 Tbsp fish sauce (patis)
• 1 pack sinigang mix
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• salt and pepper to taste
• water for simmering

How to prepare:

1. Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
2. Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
3. Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
4. Turn off the heat and add the kangkong leaves.
5. Serve with steamed rice.

- See more at: http://www.lutonilola.net/2013/05/recipe-44-red-sinigang-with-del-monte-tomato-sauce/#more-2067

Kalderetang Kambing (Goat Kaldereta)

Kalderetang Kambing (Goat Kaldereta)

1 kg. of goats meat
1/2 bottle of green olives
1/2 can of green peas
2 cans of liver spread
1 can of tomato sauce
salt and pepper to taste
1/2 cup of bread crumbs
1 tbsp. of Worcestershire sauce
1 tbsp. of Tabasco sauce
2 tbsp. of olive oil
2 tbsp. of Achuete coloring
1 bay leaf
4 potatoes cut in cubes
1 carrot medium sized but in cubes
2 sweet red pepper
half tsp. of minced garlic

Cooking Instructions:
 
1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.
2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.
3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.
4. Add the remaining ingredients and serve after simmering for five minutes.
Can serve up to 10 persons.


source : pinoy food recipe

Chicken Inasal

Chicken Inasal

• 2 Chickens
• 3/4 cup vinegar (Palm or Cane)
• 1/4 cup Garlic finely minced
• 2 stalks Lemon grass optional
• Salt
• Annatto oil (see notes below)
• Wooden skewers
• Spiced vinegar (as dipping sauce)

Cooking Instructions:

1. Pinoy Chicken Inasal Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
2. Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
3. Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
4. Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

source :  kusina ni master