Embutido (Filipino-style Meatloaf)

Embutido (Filipino-style Meatloaf)

• 2 medium carrots, grated
• 3 spring onion stalks, thinly sliced
• 1 red capsicum, chopped into small squares
• 1 green capsicum, cut into small squares
• 1/2 kg pork mince
• 1/2 kg chicken mince
• 1/2 cup breadcrumbs
• 1/2 cup sweet pickle relish
• 2 raw eggs
• 1 cup raisins
• 1/2 cup ketchup
• 1 medium onion, finely chopped
• 2 cups grated cheddar cheese
• 230g can vienna sausage
• 4 eggs, hard boiled
• aluminum foil
• salt and pepper to taste

Cooking Instructions:

1.Mix the carrots, spring onion, capsicum, pickle relish, raisins, onion, cheese, chicken and pork in a big bowl.
2.Next, add the breadcrumbs, ketchup, and break in the 2 raw eggs and mix thoroughly.
3.On a separate plate, slice the hard boiled eggs.  Slice the vienna sausages
4.The size of your embutido depends on how big your steamer is.  With this in mind, cut up the aluminum foil into rectangles. Arrange the meat mixture into the centre of the foil.  Then place an embutido slice and egg slice side by side, forming a line across the mix.
5.Fold the aluminum foil over, then roll, folding both edges to close. Then squeeze both edges to seal the meat loaf.
6.Steam your embutido for an hour.
7.Store the embutido in the ref for the pieces you are eating relatively soon, and freeze the rest.
8.Serve sliced and can be eaten cold, or fried til lightly browned (I prefer the fried variety).

source :  adobongblog

Pork Tocino

Pork Tocino 

(serves 6 – 8)

• 1 kg skinless boneless pork
• Curing mix:
• 1 ½ tablespoons iodized salt
• 5 tablespoons sugar
• 1 tablespoon gin/rice wine
• ¼ tablespoon prague powder
• A dash of MSG

Cooking Instructions:

In a bowl, combine all the ingredients for the curing mix. Evenly coat the pork slices with the curing mix then transfer it to a larger bowl, large enough to hold the pork. Let it sit in the refrigerator for at least one – two days before cooking.
When ready to cook, arrange the number of pork pieces you need in a pan and add water enough to cover the bottom. Cook it over medium heat, until the water evaporates and the tocino’s fat begins to render. Add a tablespoon or two of oil and fry until both sides take on a reddish hue and begin to brown. The pieces may burn easily so be careful. When done, remove from pan, serve with rice and an egg fried sunny side up. Enjoy!


source :  the Hungry Giant

Ilocano Chicken Adobo

Ilocano Chicken Adobo


Ingredients:  

1 kilo chicken, cut into serving pieces, bones intact
2 thumb size ginger, skinned, sliced
1 head garlic, peeled, crushed
1 large onion, peeled, sliced
1 tsp. peppercorns
3-5 pieces bay leaf
1/4 cup soy sauce
1-2 tbsp. patis from bagoong or use regular fish sauce
1/2 cup sukang Iloco, Ilocos cane vinegar
or use cider vinegar

Cooking Instructions:

In a medium size sauce pan saute the garlic, ginger and onion add in the chicken and patis, stir cook for 3 to 5 minutes or until color change and start to sizzle. Add in the vinegar, soy sauce, bay leaf, peppercorns and about 1 to 2 cups of water, bring to a boil and simmer in low heat for 20 to 30 minutes or until chicken are cooked and the liquid turns to an oily sauce.

source : http://www.overseaspinoycooking.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.

Crispy Shrimp Adobo

Crispy Shrimp Adobo

Ingredients

• 1 lb. shrimp with head intact
• ¼ cup white wine vinegar
• 2 teaspoons minced garlic
• 2 tablespoons dry sherry or rum
• ¼ cup low sodium soy sauce
• ½ teaspoon ground black pepper
• ½ cup cornstarch
• ½ cup all-purpose flour
• 1 cup cooking oil
• 5 pieces dried bay leaves
• ½ tablespoon whole peppercorn

Cooking Instructions

1. Combine vinegar, rum, minced garlic, and soy sauce, and ground black pepper in a large bowl. Mix well.
2. Combine AP flour and cornstarch. Mix well and then set aside.
3. Put the shrimp in the same bowl. Marinade for at least 30 minutes.
4. Heat the cooking oil in a deep cooking pot.
5. Add the dried bay leaves and whole peppercorn in the hot oil.
6. Remove the shrimp from the marinade and then dredge in the flour and cornstarch mixture.
7. Deep fry the shrimp for about 5 to 7 minutes or until the texture becomes crisp.
8. Arrange in a serving plate lined with paper towels to absorb excess oil.
9. Serve with adobo dipping sauce (which is 2 parts vinegar and 1 part soy sauce with whole peppercorn and minced garlic). 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.

Adobong Kangkong

Adobong Kangkong

• 250g Kangkong (Water Spinach)
• 1/4 cup white vinegar
• 3 tbsp soy sauce
• 1/4 cup water
• 1 tbsp oyster sauce
• 1 tbsp oil
• 150g pork, diced
• 1 onion, chopped
• 1/2 head of garlic, crushed

Cooking Instructions:

Separate the kangkong leaves from the stalks. Set aside.
Combine vinegar, soy sauce, oyster sauce and water in a small bowl.
Heat oil in a frying pan over medium heat. Saute pork for about 3 minutes or until golden brown.
Add garlic and onion and saute for a minute.
Add kangkong stalks and stir-fry for few minutes and then add the leaves. Pour in the sauce mixture and mix to blend.
Cover the pan and simmer for about 2 minutes or until the stalks and leaver are tender and crisp, do not overcook.
Serve wih rice.

source:  goodfoodblogph

Pinoy Donut-Shakoy

Pinoy Donut-Shakoy


2 cups All Purpose Flour
1/2 cup water
1 egg
1/4 cup sugar
1/4 cup butter - cold and cut into cubes
1tsp instant yeast
1 tsp salt
extra sugar for coating
oil for deep frying

Cooking Instructions:

1. In a large bow,combine the flour, sugar, yeast, salt, and butter.  Mix well until well incorporated.

2. Add the egg and water into the mixture and mix to form a dough

3.  Dust a flat working area with flour then knead the dough until smooth and elastic.  Cover dough and leave to rise for 1 hour

4. After 1 hour, divide the dough into 14 equal pieces. Roll each dough into thin logs and twist.

5.  Proof shakoy for 30 minutes (just leave it on the flat surface)

6. Heat the oil for deep frying.

7.  After 30 minutes, fry each of the shakoy until all sides turn brown. Cool them up and coat each shakoy with sugar

Sinigang na Baka

Sinigang na Baka

• 3-4 Beef Shanks (already pre-cut and individually wrapped found at Wegman's or your local grocery store or butcher shop)
• or
• 2 lbs of Beef Chuck (although I must say beef with bones are better for this type of soup)
• 1 large Vidalia Onion, chopped
• 3 cloves of garlic, minced
• 2 Tomatoes, sliced
• 1 Packet of Sinigang - Tamarind Seasoning (Knorr Brand-found in Asian markets - some even have a Taro flavor added)
• Ground Pepper and a few black peppercorns
• The following vegetables are to be steamed or boiled:
• A bunch of Bokchoy or quartered Cabbage
• Green Beans or Long String Beans (Sitaw)
• 2-3 Potatoes, quartered
• 4-5 Taro roots, halved
• Fish Sauce

Cooking Instructions:

1. Place beef shanks in a large stock pot, fill it with water. Let it come to a full boil. Discard the first boil, then fill it up with water again. This time add the tamarind seasoning, black pepper and whole black peppercorns, onions, garlic and tomatoes. Continue to let it boil while until beef are nice and tender, skimming the top off with any froth from the soup. By doing this, it will make your broth clear as a crystal ball!
2. On a separate pot/steamer, let all the vegetables (except for the potatoes and taro root) steam for a few minutes, usually for 8 to 10 minutes. For the potatoes and taro root, boil them separately until they are soft. Set the cooked vegetables aside.
3. To serve this soup, simply pour the broth and pieces of meat or shank in a big bowl, then add some of the steamed and boiled vegetables. Serve with a bowl of steamed rice and a side of fish sauce for seasoning.

Lechong Manok

Lechong Manok

• 1 1/2 kilo whole chicken
• 4-6 stalks tanglad, lemon grass, crushed
• 1/2 cup soy sauce
• 1/4 cup kalamansi juice
• 2 tbsp. ground pepper
• 1 tsp salt
• butter

Cooking Instructions:

Marinate chicken in soy sauce and kalamansi juice for 4 hours or overnight. Rub chicken skin and cavity with salt and pepper. Stuff chicken cavity with lemon grass. Tuck in neck inside the cavity, roast in turbo broiler at 350 to 400°F for 1 to 1 1/2 hours, occasionally baste skin with butter. Roast until golden brown. Serve with lechon sauce or spicy ketchup.


source :  overseaspinoycooking

Siopao Pork Asado

Siopao Pork Asado

For the dough:

• 1 pouch instant dry yeast
• 2 cups of warm water
• 1 tbsp salt
• ½ cup white sugar
• 1 ¼ tbsp baking powder
• 5 cups all purpose flour
• 6 tbsp shortening

For the filling:

• 1.5 - 2 lbs pork (chopped into small pieces)
• 2 tbsp minced garlic
• 1 large minced onion
• 3 tbsp lard or shortening
• 2 tbsp cornstarch (diluted in 1/4 cup water)
• 4 tbsp sugar
• 3 tbsp oyster sauce
• 4 tbsp soy sauce
• 1 tbsp hoisin sauce

Cooking Procedure:

• Start by cooking the filling. Saute garlic and onions.
• Cook the pork until the color of the outer part turns light brown
• Add the soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well and simmer for 30-40 minutes.
• Put in corn starch diluted in water and mix well until sauce becomes thick. Set aside.
• Start making the dough by placing warm water in a bowl. Add yeast and sugar then mix well.
• Let stand for 10 to 15 minutes.
• Get a mixing bowl and put the flour, baking powder, shortening or lard, and yeast mixture. Mix well. (You will see some bubbles forming on top at this moment)
• Knead the combined mixture until it becomes fine and uniformed.
• Let the dough stand for an hour until it rises.
• Knead dough a second time and cut into serving slices
• Roll each piece into a ball and flatten it with the use of your hands or palms.
• Place the meat filling in the middle of the flattened dough and wrap or enclose it.
• Place siopao in steamer and steam for 15-20 minutes.

Hot Tip:

• Store siopao by freezing it. Then reheat using a microwave or steamer.

Source: Lahat Sarap