Buko Pandan

Buko Pandan

1 and a 1/2 cup young coconut strips (Buko)
5 ounces condensed milk
8 ounces table cream or all-purpose cream
3 ounces powdered gelatin
1 and 1/4 cups water
6 drops Buko Pandan flavoring (available in Asian Stores)
2 scoops vanilla ice cream (optional)
1/2 cup small tapioca pearls, cooked (optional)

Cooking Procedure:

1. Combine water and powdered gelatin then stir using a spoon.
2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting it in the refrigerator).
5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream (optional)
8. Serve chilled, share and enjoy!

source :

Betamax (Grilled Chicken/Pork Blood)

Betamax (Grilled Chicken/Pork Blood)

1 cup Chicken blood
1 teaspoon Salt
1 teaspoon Pepper
5 cups water
2 teaspoon Oil
2 teaspoon Soy sauce
1/2 cup Ketchup

Cooking Procedure

1. Combine the chicken blood, salt and pepper in bowl.
2. Boil 5 cups of water and pour in the mixture.
3. Drain the water when the blood thickens. Let it cool.
4. Cut into cubes and skewered.
5. Grill the blood over a charcoal stove for 10 minutes while basting with the mixture of oil, ketchup and soy sauce and let the flavour be absorbed.

source :  home kitchenomics

Chicharon (Crispy Fried Pork Rind)

Chicharon (Crispy Fried Pork Rind)

1 1/2 pounds of pork skin (trimmed of excess fat)
2 tablespoons of vinegar
1 litre Cooking oil
Water and Salt
Black pepper (optional)

Cooking Instructions:

1. In a large pot, pour water, bring the water to a boil and put your pork skins and allow cooking. Boil for about 1-2 hours or until the skin is softened (but not falling apart) and the water is white.
2. Get the pork skins from the boiling water and lay them on a cooling rack set over a baking pan to catch the drippings. Discard the cooking water. If you like to give your chicharon some extra dash of flavor, sprinkle your vinegar evenly over the pork skins.
3. Place the pork skins in the refrigerator uncovered. Let the skins cool completely for several hours or overnight.
4. Use a spoon to remove any fat snuggling at the bottom of the pork skin. The fat should separate from the skin easily. Be careful not to tear the skin, as it will still be soft from cooking.
5. Dry the skin overnight, you’ll know that the skins are ready when they’re, brown, shrunken and brittle. Traditionally, chicharons are dried in the hot sun, secure a spot that receives constant sunlight all day, checking on them occasionally. You can also put them in oven at the lowest setting.
6. If you want to make your chicharon spicy, rub tnem with some black pepper before frying, Fry the chicharon until they puff up and start to float. When done, remove the chicharon and place in a paper towel to remove the oil.
7. Sprinkle with salt and serve.

source :  home kitchenomics

Pork Hock Caldereta

 

 

Pork Hock Caldereta

• 2 lbs Pork leg (pata), sliced crosswise
• 3 garlic cloves, crushed and chopped
• 1 onion, finely chopped
• 4 cups water
• 1 cup red bell pepper, round cut or you can cut into strips
• half can tomato paste (sevilla)
• 1 can garbanzos
• 1 tsp. crushed chili
• 2 cups potatoes, sliced
• 2 cups carrots, sliced
• 1 cup cooking oil
• soy sauce to taste
• pepper
• 2 soda crackers (sky flakes crushed)

Cooking Instructions:

1: Heat the cooking oil in the pan and fry the carrots and potatoes until color turns light brown.
2: Remove the fried carrots and potatoes from the pan and set aside.
3: In the same pan where the vegetables were fried, sauté red bell pepper, and then set aside. Next, sauté the garlic and onions.
4: Add the beef and simmer for 5 minutes.
5: Add water and let the beef boil until tender (about 30 mins if using pressure cooker or 1 to 2 hours if using an ordinary pot).
6: Add the tomato paste and sky flakes and simmer for 10 minutes.
7: Add garbanzos, carrots, bell pepper,crushed chili,and potatoes and simmer for 5 to 8 minutes
8: Add soy sauce and pepper to taste
9: Serve Hot. Enjoy!

Tuna Kilawin

Tuna Kilawin

• 10 ounces fresh (or fresh frozen) ahi tuna, cubed
• Juice from 3 pieces lemon
• 6 pieces Thai chili, chopped
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon granulated white sugar
• 1/4 teaspoon salt
• A dash of ground black pepper (optional)

Cooking Instructions:

1. Combine lemon juice, salt, garlic powder, ginger powder, and sugar. Mix well.
2. Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture and gently toss until all the ingredients are well blended.
3. Add the chopped chili and ground black pepper. Gently toss. Cover and place inside the fridge for at least 3 hours.
4. Serve chilled. Share and enjoy!

source :  panlasangpinoy

Fried Fish with Soy Sauce

Fried Fish with Soy Sauce

• 500 grams clean tilapia fish (or any fish that you like)
• 5 tablespoon light soy sauce
• 4 cloves garlic (chopped)
• 10 grams ginger (cut into strips)
• 3 stems of green onions (separate head and leaves – sliced)
• tomato (sliced)
• 80 ml water
• 1 teaspoon salt
• cooking oil for frying
• 1/2 tablespoon olive oil (OR any cooking oil)

Note: All ingredients must be properly clean.

Cooking Instructions:

1. Wipe 1 tsp of salt to the fish. Set aside for 15 minutes.
2. Heat the frying pan and heat the cooking oil in a frying pan.
3. Fry the fish.
4. Set aside the fish. Heat another cooking pan. Heat 1/2 tablespoon of olive oil.
5. Saute garlic, ginger and head of the green onions for 30 seconds.
6. Add the tomatoes, then fish. Consider flipping the fish gently 30 seconds each side.
7. Add the leaves of the green onions and simmer for 30 seconds.


source:  the food recipe

Filipino Style Spaghetti

Filipino Style Spaghetti  

(serves 3 – 4)

• half a bulb of garlic, minced
• 1 medium-sized white onion, sliced
• 175 grams pasta noodles, cooked according to package instructions
• 1/4 cup salty, starchy water used to cook the pasta
• 250 grams tomato sauce
• 142 grams vienna sausage (I use Libby’s), drained and sliced
• 411 grams canned diced tomatoes, with the liquid reserved.
• 5 – 7 pieces sweet longganisa, sliced into bite sized pieces.
• 3 – 5 tablespoons coconut sugar (or use brown sugar)
• dried thyme, salt and pepper to taste

Cooking Instructions: 

1. In a pan, heat oil over medium heat. Add the garlic and onions and saute until onions start to sweat and garlic is fragrant.
2. Add the longganisa and cook until the fat renders and it is starting to brown.
3. Add the diced tomatoes together with the liquid. Add the tomato sauce and simmer until the sauce has reduced and has thickened. Add the vienna sausage.
4. Mix in the sugar, season with salt, pepper and thyme.
5. When the sauce has reduced, add the starchy water and raise the heat to high. Add in the pasta and mix well. Serve immediately and top with grated cheese (optional)

source :  the Hungry Giant