Inihaw na Liempo (Grilled Pork Belly)

Inihaw na Liempo (Grilled Pork Belly)

• 2 lbs. pork belly
• ½ cup soy sauce
• 1 piece lemon (or 3 to 4 pieces calamansi)
• ½ tsp ground black pepper
• 1 tsp salt
• 4 cloves garlic, crushed
• ¼ cup banana catsup
• 1 tbsp cooking oil

Cooking Instructions:

1. Combine pork belly with the soy sauce, lemon, salt, ground black pepper, garlic and mix well. Marinade the pork belly for at least 3 hours.
2. In a bowl, pour the pork belly marinade. Add banana catsup and cooking oil. Stir well. (This will be the basting sauce)
3. Grill the pork belly while basting the top part of the pork after flipping it over.
4. Serve hot with spiced vinegar or toyomansi. Share and Enjoy!

source :  panlasang pinoy

Lechong Paksiw

Lechong Paksiw

• 1 small size pork leg roast, bone in (roughly 2.5 kg, fat content should be around 20-25% to make a better pork crackling)
• 1 large bottle Mang Tomas Sauce
• ½ cup vinegar
• ½ cup brown sugar
• ¼ cup soy sauce
• 2 cups water
• 1 tbsp peppercorns
• 4 pcs dried bay leaves
• 6 cloves garlic, minced
• 1 large red onion, chopped
• fish sauce
• salt
• oil

Cooking Instructions:

1. Pat dry the pork leg roast using paper towels, rub salt all over and place on a roasting pan skin side up. Bake the pork in a preheated oven at 160C for 1½ hrs. Remove from oven then let it cool.
2. Bake pork again in 180C preheated oven for 30 to 45 minutes or until skin becomes crispy like lechon.
3. Remove from oven, cool it down in a wire rack then cut into bite sized cubes.
4. In a pot add oil then sauté garlic and onion for a minute.
5. Add the cubed pork, the bone, water, vinegar, Mang Tomas sauce, soy sauce, sugar, peppercorn and bay leaves, bring to a boil and simmer for 45 minutes or until pork is fork tender and sauce is thick. Add water if necessary.
6. Flavour with fish sauce and season with lots of freshly ground black pepper.

source : Ang Sarap

Pork Lechon Paksiw

Pork Lechon Paksiw

• 3 cups leftover chunks of lechon
• 1-2 cups Mang Tomas Lechon Sauce
• 1/3 cup brown sugar
• 1 tbsp minced garlic
• 1 medium onion sliced
• 1/4 cup vinegar
• 2-3 pieces bay leaf
• 2 tbsp cooking oil
• 1 tbsp black peppercorn (optional)
• salt and pepper to taste

Cooking Instructions:

• In a stock pot, heat oil and saute garlic and onion. 
• Pour over leftover meat and stir fry for 3-5 minutes allowing the garlic and onion flavor to be absorbed. 
• Add the rest of the ingredients and bring to a boil. 
• Lower heat to simmer for about 20-30 minutes.

Hot Tip:

• If for any reason you can't use Mang Tomas Lechon Sauce or any other liver sauce, then use soy sauce as a substitute.

Source: Lahat Sarap

Crispy Crablets

Crispy Crablets

Ingredients

• 2 lbs. crablets, cleaned
• 4 tablespoons gin or sherry (optional)
• 1 cup cornstarch
• ½ tablespoon salt
• 2 teaspoons ground black pepper
• 3 cups cooking oil

Cooking Instructions

1. Place the crablets in a bowl then pour-in gin or sherry. Mix gently.
2. Sprinkle salt and ground black pepper then mix well.
3. Heat a frying pan or cooking pot and pour-in cooking oil.
4. Dredge the crablets in cornstarch then deep fry until the texture becomes crispy.
5. Remove from the pan and place in a plate lined with paper towel.
6. Once excess oil drips-off completely, arrange in a serving plate and serve with spicy vinegar dip.
7. 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.

Morcon

Morcon


1 lb. beef round rouladen (about 4 pieces)
1/8 c. soy sauce
1 tbsp. lemon or calamansi juice
1 small onion, chopped
1 garlic clove, chopped
1 small bay leaf
1/2 c. tomato sauce
ground black pepper
1 hard-boiled egg, sliced
1 whole sweet pickle, quartered lengthwise
1 piece chorizo bilbao, cut in 8 lengthwise
1 thin carrot, quartered lengthwise or 8 baby carrots
strips of red pimientos
4 pieces cheddar or queso de bola cheese sticks, about 3 by .5 inches
2 tbsps. butter

Cooking Instructions:

1. Using a sharp, long knife make thin strips about 8-10 inches in width and 4-6 inches in length and an eight of an inch thick.  There’s no need to get it paper-thin, it’s harder to roll up when the meat is cut too thin.
2. Marinate the beef in the next 7 ingredients.  
3.Cover and leave overnight in the refrigerator.
4. Next, lay out the rest of the ingredients on a plate. 
5. On a long chopping board, lay out one piece of the beef and add a slice each of the egg, chorizo, cheese, pimiento, pickle, carrot and bacon on one end. 
6. Roll tightly and secure with kitchen twine.  Repeat.

TIP:  Make sure you lay your strips of filling parallel to the grain of the meat.
7. Heat a wok or stockpot with a bit of olive oil over medium heat. Brown the roulades on all sides. Put in the marinade with the meat.  
8. Add a cup of water.  Bring this to a boil and allow to simmer for an hour. Check for seasonings.
9.Remove roulades from the pot and allow to cool.   Meantime, strain and reduce the cooking liquids to about half a cup.  Add a tablespoon or two of butter and take off the heat.
10. When your morcon rolls are cool, cut off kicthen twine.  Slice thin and arrange on a plate.  Serve with the sauce on the side.

Crispy Pata

Crispy Pata

• 1 whole Pata (pig’s leg-2 kilos), knuckles removed 
• 1 Can Sprite or 7-Up (12 oz) 
• 5 pcs. star anise (optional) 
• 7 pieces dried bay leaves 
• 2 tbsp whole peppercorn 
• 2 tbsp ground black pepper 
• 6 teaspoons salt 
• 2 to 3 teaspoons garlic powder 
• 8 to 12 cups cooking oil 
• 12 to 15 cups water

Cooking Instructions:

• Pour water in cooking pot and let boil.
• Put-in dried bay leaves, star anise, whole peppercorn, and 4 teaspoons of salt.
• Add the pata (whole pig’s leg) in the cooking pot and simmer until the pata becomes tender (about 45 to 60 minutes).
• Remove the pata from the cooking pot and set aside to cool off.
• Rub the pata with garlic powder, ground black pepper, and salt. Let it stand for 15 minutes.
• Heat a large cooking pot with cover and pour-in the cooking oil.
• When oil becomes hot, deep fry the pork leg. Continue cooking in medium heat until crispy in both sides. Be extra careful in doing this procedure.
• Turn-off heat and remove the crispy pata. Transfer it to a serving plate.

Hot Tip:

• Serve with atchara and dipping sauce.

The Dipping Sauce (Mix all these ingredients in a dipping bowl)

• 1 red onion, chopped finely 
• 4 cloves minced garlic 
• 1 tbsp ground black pepper 
• 4 tbsp brown sugar 
• 1 cup vinegar 
• 1/4 cup soy sauce 
• 2 green and red chili peppers, chopped 
• 1/2 cup water

Source: Lahat Sarap

Tsokolate

Tsokolate

3 cups of milk. 

5-6 balls cacao balls 

sugar to taste.  

Cooking Instructions:

 

Place the milk in a pot bring to a boil. Add the cacao balls

Use the batidor by twirling  it between your hands 

source : skip to malou

3 cups of milk. Then add cacao balls (normally 5-6 balls depending on whether  you want to make tsokolate-eh or tsokolate-ah). add sugar to taste.  Use the batidor by twirling  it between your hands like so... - See more at: http://www.skiptomalou.net/2011/12/tsokolate-filipino-hot-chocolate-101.html#sthash.6imVwkOd.dpuf

Custard Cake

Custard Cake

Ingredients:
For the caramel:
1 cup sugar
1/2 c water

For the custard:
3 egg yolks
1 can condensed milk
1 can evaporated milk

For the cake
5 egg yolks
2 1/4 c cake flour
3/4 c sugar
1 tbsp baking powder
3/4 c of water with any flavoring, mocha or orange juice (I used vanilla)

For the meringue
8 egg whites
1/2 tsp cream of tartar
1/2 c sugar

Procedure:
Pre-heat oven to 350 degrees F.

In a heavy sauce pan, combine sugar  and water. Do not stir.  On medium heat, caramelize sugar  until it turns golden brown.  Immediately pour it over a 9 inch baking pan. Set aside.

For the custard: Mix all ingredient together.  Stir lightly using a whisk.  Strain and pour it over to the caramelized pan. Set aside.

For the cake:
Sift together all the dry ingredients.  Beat the eggs and gradually add the dry ingredients and the flavored water.  Set aside.

For the meringue:  Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form.  Gradually add sugar and continue beating until it becomes stiff.

Fold the cake mixture into meringue mixture, until it is well blended.  Make sure to eliminate any bubbles in the process.

Slowly pour into the pan.  Bake in a baine marie for about an hour or until firm.  Let it cool.  Run a knife around the pan and turn it upside down. - See more at: http://www.skiptomalou.net/2011/12/nana-mings-classic-custard-cake.html#sthash.XUK1HE2l.dpuf

Custard Cake

For the caramel:
1 cup sugar
1/2 c water

For the custard:
3 egg yolks
1 can condensed milk
1 can evaporated milk

For the cake
5 egg yolks
2 1/4 c cake flour
3/4 c sugar
1 tbsp baking powder
3/4 c of water with any flavoring, mocha or orange juice (I used vanilla)

For the meringue
8 egg whites
1/2 tsp cream of tartar
1/2 c sugar


Cooking Instructions:

Pre-heat oven to 350 degrees F.

In a heavy sauce pan, combine sugar  and water. Do not stir.  On medium heat, caramelize sugar  until it turns golden brown.  Immediately pour it over a 9 inch baking pan. Set aside.

For the custard: Mix all ingredient together.  Stir lightly using a whisk.  Strain and pour it over to the caramelized pan. Set aside.

For the cake:
Sift together all the dry ingredients.  Beat the eggs and gradually add the dry ingredients and the flavored water.  Set aside.

For the meringue:  Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form.  Gradually add sugar and continue beating until it becomes stiff.

Fold the cake mixture into meringue mixture, until it is well blended.  Make sure to eliminate any bubbles in the process.

Slowly pour into the pan.  Bake in a baine marie for about an hour or until firm.  Let it cool.  Run a knife around the pan and turn it upside down.

source : skip to malou

Pancit Palabok

Pancit Palabok


Sauce:
2 tbsp cooking oil
1/2 lb ground pork
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce
1/2 tsp ground black pepper

Toppings:
1 cup boiled pork, thinly sliced and cut into small pieces
2 pieces fried firm tofu (tokwa), cubed
½ cup tinapa flakes (smoked fish)
½ cup chicharon (pounded)
2 hard boiled eggs,sliced
½ cup cooked shrimps (boiled or steamed)
1/4 cup green onion or scallions, finely chopped
3 tbsp fried garlic
2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
Watch the cooking video:Cooking Instructions:
 
Soak the rice noodles in water for about 15 minutes. Drain and set aside.
Cook the sauce by heating a saucepan. Pour-in the cooking oil.
When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
Add the shrimp cube and stir and simmer for 3 minutes
Add the flour gradually while stirring.
Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
Meanwhile, boil enough water in a pot.
Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
Remove the strainer from the pot and drain the liquid from the noodles.
Place the noodles in the serving plate.
Pour the sauce on top of the noodles then arrange the toppings over the sauce.
Serve with a slice of lemon or calamansi. Share and enjoy!