Morcon

Morcon

• 1 kg. beef sirloin, cut roulade- style
• 1/4 cup soy sauce
• 1/2 L beef stock
• 1 pack Knorr Complete Recipe Mix Kaldereta
• 1/4 cup calamansi juice
• 1 tbsp. ground black peppe
• 1 cup ground pork
• 1/3 cup carrot, minced
• 1 pc chinese sausage, brunoise
• 3 tbsp. raisins, roughly chopped
• 3 tbsp. cheddar cheese, grated as needed
• flour as needed
• cooking oi
• 3pc hardboiled egg,
• 1/4 cup white onions, chopped
• 4 cloves garlic, chopped
• 2pcs bay leaves
• 4 tbsp. liver spread
• 1/2 tsp fresh oregano, chopped
• 1/2 tsp fresh thyme, chopped

Cooking Instructions:

1. Marinate beef in soy sauce mixed with stock, Knorr Complete Recipe Mix Kaldereta, calamansi juice, and pepper for at least 4 hours. Drain and reserve marinade.
2. Spread ground pork mixed with pickles, carrot, sausage, raisins, and cheese evenly on beef topped with hard-boiled eggs, Roll into a log and secure with twine.
3. Dredge the beef in flour, shake of excess and sear in oil. Set aside.
4. In the same pan, saute onions and garlic. Add the reserved marinade, bay leaves and herbs.
5. Add the seared beef, bring to boil and reduce heat to simmer. Cover and cook until beefs is ender.
6. Add beef stock as needed. to serve, slice beef into 1 1/4 inch thick rounds and top with the sauce.

source : knorr

Beef Mechado

Beef Mechado

1 kg - beef. I prefer to use the brisket (“camto” portion) or the spare ribs portion. This contains enough fats that make the recipe juicer. Cut into chunks.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.

Recipe Cooking Procedure: 

1. Put the beef in a deep pan and add enough water to cover the meat. Let it boil for 10 minutes and remove the scum that will arise from the liquid.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.

- See more at: http://filipinofoodrecipes.org/beef-mechado-recipe#sthash.AtXSwJ0c.dpuf

1 kg - beef. I prefer to use the brisket (“camto” portion) or the spare ribs portion. This contains enough fats that make the recipe juicer. Cut into chunks.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.

Cooking Instructions:

1. Put the beef in a deep pan and add enough water to cover the meat. Let it boil for 10 minutes and remove the scum that will arise from the liquid.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.

source: filipino food recipes

Pork Mechado

Pork Mechado

1/2 kilo pork ( marinate with 1/4 cup soy sauce and 2 tablespoons of lemon juice or calamnsi)
2 potatoes ( diced or cubed)
2 carrots ( diced or cubed)
1/2 cup tomato sauce
1 small size bell pepper (diced)
1 small onion
2 tablespoons soy sauce
4 cloves garlic
1/4 cup pork’s fat
1/2 cup water
salt and pepper to taste

Cooking Instructions:

1. In a pan put the pork’s fat, cook it until golden brown, when its golden brown, by using the oil from the pork’s fat we can now saute the garlic and the onion.
2. Saute garlic and onion, add the pork without the marinating sauce, saute for 2 minutes then cover and simmer for few minutes.
3. Add the soy sauce and tomato sauce, simmer for few minutes then add the water and bring to a boil.
4. Add the carrots and the potatoes, simmer for few minutes, check the taste then add salt and pepper if necessary.
5. Add the bell pepper and simmer for a minute then turn off the heat.
6. Serve it hot :-).

Ensaymada

Ensaymada

• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• ½ cup lukewarm water
• 4 egg yolks
• ½ cup sugar
• ¼ cup evaporated milk
• ½ teaspoon salt
• ½ cup melted unsalted butter
• 3 cups all-purpose flour
• 2 1/2-3 cups grated cheddar cheese

 

Cooking Instructions:

1. Line a cookie sheet with parchment paper. Set aside.
2. Dissolve yeast and sugar in a small amount of lukewarm water. Set aside.
3. In a mixing bowl, combine the egg yolks, sugar, milk, salt, ¼ cup melted butter, remaining water and 1 ½ cups flour to form a sponge dough.
4. Stir in yeast mixture. Add the rest of the flour (1 ½ cups) and remaining butter (1/4 cup) then transfer the dough on a floured board.
5. Knead dough until smooth and blisters appear (around 5-10 minutes). Transfer the dough in a greased bowl; cover with plastic wrap and let rise for 2 hours or until double in size.
6. Punch down the dough and divide it into 15 pieces, each piece weighing approximately 2 oz.
7. Form each piece into a ball and using a rolling pin, roll out thinly into a 5X4 inch rectangle. Brushed the surface with creamed butter and sprinkle with grated cheese. Roll as in jelly roll and form into a coil.
8. Place in prepared cookie sheet, brush top of each ensaymada with melted butter and let rise for 4 hours or until double in size. (The longer you let it rise, the softer the ensaymada would be)
9. Bake in a preheated 350° F oven for 10-15 minutes or until light golden brown (depends on the oven). Immediately brush the top of ensaymada with melted butter and let cool slightly.
10. Before serving, top with creamed butter, sugar and grated cheese.

Gorgoria

Gorgoria

6 cups all-purpose flour
3 teaspoons baking powder
250 grams butter
1/2 cup sugar
2 eggs beaten, then add enough evaporated milk to make 1 and 3/4 cups
cooking oil for frying

For the gorgoria glaze:
1 cup sugar
4 tablespons water
1 teaspoon syrup

Cooking Instructions:

• Sift together flour and baking powder into a bowl.
• In another bowl cream the butter and add the sugar.
• Add the egg-milk mixture alternately with the flour-baking powder mixture. Knead well.
• Form into thumb-size ovals and press with fork tines to shape into googoria shaped pieces.
• Fry in hot oil and make sure the gorgorias  are already golden-brown.
• Make the glaze by boiling together sugar, water and syrup until thickened or it reaches the thread stage (it is when the mixture forms a thread when a fork is dipped into the mixture when lifted). It is a bit tricky to coat the gorgorias if the consistency is too thick.
• Pour glaze into gorgoria until well coated. Do it quickly because the glaze will crystallized immediately.

source :  filveggie

Suman sa Lihiya

Suman sa Lihiya

• 2 1/4 cups glutinous rice
• 1 teaspoon lye water
• 2 cups water
• 1 whole banana leaf, cleaned

Cooking Instructions:

1. Place the glutinous rice in a mixing bowl then pour-in water. Stir and soak for 2 to 3 hours.
2. Drain excess water from the mixing bowl then add lye water and stir thoroughly. The mixture will turn yellowish. Let stand for 30 minutes. Note: do not go beyond the recommended measurement for lye water.
3. Prepare the banana leaves. Here are some tips:
   a.Fresh banana leaves can be heated directly in fire for a very short time. This releases the natural aroma of the leaf and makes it more flexible.
   b. If you are using fresh frozen banana leaves, it is better to just wash it in warm water.
   c. You’ll need a pair of leaves per serving. The bigger leaf should measure about 12 by 10 inches while the smaller is 4 by 5 inches.
4. Arrange the banana leaves by placing the larger leaf first in a flat surface then put the smaller leaf in the center of the larger leaf.
5. Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf.
6. Fold the leaf to secure the rice mixture (see video for procedure) and tie with a kitchen twine.
7. Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough water.
8. Turn-on heat then let boil. Simmer for 80 minutes.
9. Turn-off heat and transfer the banana leaf covered rice cake on a serving dish.
10. Serve with white sugar, brown sugar, or latik.
11. Share and enjoy!

source : panlasang Pinoy

Beef Pochero

Beef Pochero

• 2 lbs chicken cut into pieces (thigh part)
• 1/2 piece cabbage, quartered
• bunch of bokchoy (pechay)
• 1 medium sized potato, cubed
• 2 large plantain(saba) banana
• 1 large tomato, diced
• 1 medium sized onion, diced
• 2 tbsp whole pepper corn
• 2 tbsp fish sauce
• 1 tsp garlic
• 1 small can tomato sauce
• 3 cups water
• 1 cup garbanzos

Cooking Instructions:

• Heat oil and fry the banana until color turns golden brown. Set aside when done.
• Sauté the garlic, onion, and tomato
• Add the Chicken and cook for 3-5 minutes
• Add the fish sauce, tomato sauce, and whole pepper corn and mix well
• Add the water and simmer until chicken is tender
• Put-in the fried banana, potato, and garbanzos and simmer for 7 minutes
• Add the cabbage and simmer for 5 minutes
• Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy

Hot Tip:

• Instead of regular potatoes, use sweet potato. (This is my secret ingredient)
• Try adding long green beans together with the cabbage.

Source: Lahat Sarap

Filipino Callos

Filipino Callos


1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)
Cooking Instuctions:

1. In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.
2. Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside.
3. Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. 
4. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done. Serve hot!

Chinese Pork Adobo

Chinese Pork Adobo

1 kilo / 2.2 lbs pork (get the part with some fat on it like pork shoulder, boneless country style ribs or pork belly)
Oyster sauce – 1 1/2 Tbsp
Brown sugar – 2 Tbsp (adjust to taste)
Soy sauce – 1/4 cup (I use Kikkoman)
Garlic – 6-8 cloves, minced or crushed or chopped (a small head of garlic may be used)
2 Bay leaves
Freshly ground pepper (or whole black peppercorns), to taste
8 oz fresh mini-bella/portobello mushrooms, or 2 - 4 oz shiitake mushrooms (fresh or dry)
A few drops of sesame oil (Very essential!)

Cooking Instructions:

Clean the pork. Cut up the pork adobo style - about 1 1/2 - 2 inch cubes or chunks. They will shrink as they cook so I make it a little bigger. 

In a deep pan or a Dutch oven, mix the soy and oyster sauces, sugar, garlic and ground or whole peppercorns. Coat the pork with the sauce. Insert the bay leaves.

Bring to a boil. Cover and simmer on low until pork is tender between 1 1/2 - 2 hours. 

When the pork is already tender, add in the mushrooms. Continue to simmer until the mushrooms are cooked and tender about 5-10 minutes. 

Add a few drops of sesame oil. Serve hot with rice.

Cook's Notes:

If using fresh Shiitake (4oz) - clean them quickly under running water or wipe the tops clean. Cut of the stem (can't eat them too chewy!) and then chop.

If using dry Shiitake (2 oz) - reconstitute/rehydrate the mushrooms in warm water for about 20 mins or until tender. Reserve the water. You may need to strain it first to remove any impurities and add it as needed if the adobo sauce dries up. This liquid is so full of flavor so don't throw it away especially if you like a more liquidy adobo.

source : Manila spoon

Suam na Mais

Suam na Mais

• 3 fresh corn, hulled
• 1 tablespoon oil
• ½ small onion, peeled and sliced thinly
• 1 to 2 cloves garlic, peeled and minced
• ½ pound boneless chicken thigh meat, diced
• 1 tablespoon fish sauce
• 6 to 8 cups water or chicken stock
• salt and pepper to taste
• 1 cup spinach, stems trimmed

Cooking Instructions:

1. Using a grater, grate corn kernels from 2 of the corn. Using a knife, make long downward strokes on the remaining cob to separate kernels. Using a spoon, scrape cobs to extract remaining bits and liquid. Discard cobs.
2. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, until color changes and juices run clear. Add fish sauce and continue to cook for about 1 to 2 minutes.
3. Add chicken stock and bring to a boil, skimming scum as it rises to top. Add corn. Lower heat, cover and simmer until chicken and corn are cooked through and liquid is reduced and slightly thickened. Season with salt and pepper to taste. Turn off heat and add spinach, stirring to combine. Serve hot.

source :  kawaling Pinoy

Stir-fried Kangkong with Chicharon

Stir-fried Kangkong with Chicharon

300 grams morning glory (kangkong), 
      stems and leaves separated
5 teaspoons oil
2 teaspoons bottled minced garlic
2 tablespoons shrimp paste (bagoong)
4 teaspoons vinegar
2 teaspoons water
2 pieces pork crackling (chicharon), 
      chopped coarsely

Cooking Instructions:

1  Sauté minced garlic in oil until fragrant then stir-fry bagoong.

2  Add kangkong stems and cook until bright green in color. Add kangkong leaves and cook until wilted.

3  Immediately pour vinegar and water into the pan. When mixture boils, transfer to a plate and top with chicharon pieces.

source:  yummy.ph

Coconut Lemongrass Liempo Rice

Coconut Lemongrass Liempo Rice

2 cups coconut milk
3 stalks lemongrass, smashed
500 grams of pork belly (liempo)
salt and pepper to season
3 cups uncooked rice, washed
5 stalks lemongrass, smashed and tied together
2 1/4 cups water
1 1/2 cups coconut milk
 2 teaspoons salt
lemongrass stalks for garnish

Cooking Instructions:

1  Boil coconut milk with lemongrass smashed. Cover and let sit to infuse for 20 minutes or until cool.

2  Season pork belly with salt and pepper, then marinate in infused coconut milk for 4 to 6 hours.

3  Combine uncooked rice, lemongrass , water, coconut milk, and salt in a rice cooker. Cook rice as you would normally.

4  Meanwhile, grill marinated pork belly for 5 to 7 minutes on each side or until thoroughly cooked. Top pork belly over rice and garnish with lemongrass stalks.

source:  yummy.ph